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Am. J. Enol. Vitic. 39:4:283-287 (1988)
Copyright © 1988 by the American Society for Enology and Viticulture.
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Formation of Ethanol, Higher Alcohols, Esters, and Terpenes by Five Yeast Strains in Musts from Pedro Ximénez Grapes in Various Degrees of Ripeness

M. J. Cabrera 1, J. Moreno 1, J. M. Ortega 2, and M. Medina 1

1 Department of Agricultural Chemistry, University of Córdoba, Avda. San Alberto Magno, s/n, 14071 Córdoba, Spain.
2 Department of Microbiology, University of Córdoba, Avda. San Alberto Magno, s/n, 14071 Córdoba, Spain.

The behavior of four Saccharomyces cerevisiae strains and Torulaspora delbrueckii toward fermentation of sterile musts from Pedro Ximénez grapes in different degrees of ripeness is studied. Ethanol production by the four Saccharomyces strains was similar and higher than that of T. delbrueckii, particularly in those musts of high glucose content devoted to sherry wine making. However, the Saccharomyces strains, especially cerevisiae A and cerevisiae B, produced more volatile acidity. Regarding the aromatic fraction, neither cerevisiae A nor chevalieri stood out in any respect, while the remaining yeasts investigated showed unlike behavior and yielded significantly different amounts of various compounds and fractions.

Key words: wine, fermentation, yeasts, flavors

Submitted on January 8, 1988






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Copyright © 1988 by the American Society for Enology and Viticulture.