Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains

Ana M. Molina, Victor Guadalupe, Cristian Varela, Jan H. Swiegers, Isak S. Pretorius, Eduardo Agosin

Research output: Contribution to journalArticleResearchpeer-review

Abstract

The specific impact of the yeast strain on the wine flavour and aroma has not been well characterised yet because this effect is usually combined with other variables during the winemaking. In this study, the contribution to wine flavour of two Saccharomyces cerevisiae strains widely used in wine production, VIN13 and EC1118, was evaluated after fermentation at 15 °C. Chemical defined grape juice media fermented with the EC1118 strain showed higher solvent, fatty and pineapple aroma attributes, while that fermented with the VIN13 strain exhibited higher banana, fruity, yeasty and green attributes. Sensorial and chemical analyses evidenced that the production of flavour-active compounds is significantly affected by the yeast strain, as well as by the temperature of fermentation, as shown by comparing the former data with those from fermentations carried out at 28 °C under identical culture conditions.

LanguageEnglish
Pages189-195
Number of pages7
JournalFood Chemistry
Volume117
Issue number2
DOIs
Publication statusPublished - 15 Nov 2009
Externally publishedYes

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wine yeasts
Wine
Flavors
odor compounds
Yeast
Fermentation
Yeasts
synthesis
wines
flavor
Ananas
fermentation
Musa
Vitis
odors
Saccharomyces cerevisiae
yeasts
grape juice
pineapples
winemaking

Cite this

Molina, Ana M. ; Guadalupe, Victor ; Varela, Cristian ; Swiegers, Jan H. ; Pretorius, Isak S. ; Agosin, Eduardo. / Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains. In: Food Chemistry. 2009 ; Vol. 117, No. 2. pp. 189-195.
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Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains. / Molina, Ana M.; Guadalupe, Victor; Varela, Cristian; Swiegers, Jan H.; Pretorius, Isak S.; Agosin, Eduardo.

In: Food Chemistry, Vol. 117, No. 2, 15.11.2009, p. 189-195.

Research output: Contribution to journalArticleResearchpeer-review

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