Format

Send to

Choose Destination
See comment in PubMed Commons below
Anal Chim Acta. 2010 Feb 15;660(1-2):68-75. doi: 10.1016/j.aca.2009.09.040. Epub 2009 Oct 1.

Volatile and sensory profile of organic red wines produced by different selected autochthonous and commercial Saccharomyces cerevisiae strains.

Author information

  • 1Area de Nutrición y Bromatología, Facultad de Farmacia, University of Sevilla, C/P. García González n degrees 2 E-41012 Seville, Spain. raqcalfer@alum.us.es

Abstract

Organic wines were produced at pilot scale to select the best autochthonous and commercial yeast strains to obtain wines with high organoleptic qualities. We tested the behaviour of five S. cerevisiae yeast strains and determined their volatile composition and organoleptic characteristics by sensory analysis. A total of 51 volatile compounds were quantified in the wines produced. The concentration of most of the volatile compounds was significantly influenced depending on which yeast strain was inoculated. The differences observed in the volatile composition of the wines appear to be quantitative rather than qualitative. In general, acetals were the most abundant group of volatile compounds in all the samples studied, followed by alcohols without ethanol. The highest contents of volatile compounds were found in two of the wines produced by autochthonous yeast strains. The results obtained in the sensory analysis suggest that autochthonous yeast produced wines of higher organoleptic quality because this sample gave the highest value for the general impression attribute.

Copyright 2009 Elsevier B.V. All rights reserved.

[PubMed - indexed for MEDLINE]

LinkOut - more resources

Full Text Sources

Other Literature Sources

Molecular Biology Databases

PubMed Commons home

PubMed Commons

0 comments
How to join PubMed Commons

    Supplemental Content

    Full text links

    Icon for Elsevier Science
    Loading ...
    Write to the Help Desk