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Int J Food Microbiol. 2007 May 1;116(1):11-8. Epub 2007 Jan 13.

Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii.

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1
Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Apdo. 73, 46100 Burjassot, Valencia, Spain.

Abstract

The effect of yeasts on wine flavor response is of primary importance. The genus Saccharomyces, and mainly the species Saccharomyces cerevisiae, is responsible for alcoholic fermentation. Recently, several novel yeast isolates from wines have been described as hybrid yeasts between S. cerevisiae x S. kudriavzevii. We have analyzed their influence on two grape musts (Macabeo and Tempranillo) in fermentations conducted at four different temperatures (14, 18, 22 and 32 degrees C) by studying volatile compound production, sugar assimilation and other characteristics influencing the enological properties of wine caused by the impact of yeast. Hybrid yeasts behave particularly well at 14, 18 and 22 degrees C and the commercial strain of S. cerevisiae (T73) is better adapted at higher temperatures. Regarding the production of glycerol, acetic acid and malic acid, the hybrids display moderate behavior and concerning aromatic compound production, they are greater producers of higher alcohols. The behavior displayed by these hybrids in the fermentations studied in this work leads us to conclude that the use of hybrid strains can constitute an advantage in wine making.

[Indexed for MEDLINE]

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