Hydrolysis and sorption by Saccharomyces cerevisiae strains of Chardonnay grape must glycosides during fermentation

Abstract Different Saccharomyces cerevisiae strains were tested for their ability to hydrolyse glycosyl–glucose (G–G) compounds present in Chardonnay must during alcoholic fermentation. The determination of glycosyl–glucose during the course of the alcoholic fermentation of Chardonnay grape must revealed that S. cerevisiae is able to hydrolyse G–G during alcoholic fermentation in wine conditions. The extent of hydrolysis vary from 17 to 57% of the initial glycoside concentration. In order to confirm that decrease in G–G concentration during alcoholic fermentation is due to hydrolytic action and not to sorption phenomenon, in the first experiment, an analysis of the osidic part of Chardonnay…