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J Agric Food Chem. 1999 Mar;47(3):1139-44.

Yeast influence on volatile composition of wines.

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  • 1Istituto di Industrie Agrarie, University of Bologna, via S. Giacomo 7, 40126 Bologna, Italy. antonell@agrsci.unibo.it

Abstract

Nine Saccharomyces cerevisiae and four Saccharomyces bayanus strains used in the production of Trebbiano wine were examined. The aim of this study is to evaluate the different abilities of various yeast strains in wine-making. The possibility of yeast discrimination on the basis of their volatile production is another possibility. Wine chemical analyses showed statistically significant differences depending on the yeast strain used. Some compounds such as 2-phenylethanol, 2-phenethyl acetate, ethyl lactate, 3-ethoxypropanol, and, to a lesser extent, diethyl succinate and propionic acid characterized examined Saccharomyces bayanus yeasts. Moreover, these strains did not produce any undesirable compounds, such as acetic acid and sulfur anhydride. For these reasons and because they synthesized malic acid, they could be more suitable for white wine production. The other yeasts showed great differences, which are difficult to correlate with the strain. However, some strains had peculiar characteristics, such as an uncommonly high concentration of n-propanol and 3-ethoxypropanol.

PMID:
10552428
[PubMed - indexed for MEDLINE]
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