AJEV
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Am. J. Enol. Vitic. 41:4:313-318 (1990)
Copyright © 1990 by the American Society for Enology and Viticulture.
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Herraiz, T.
Right arrow Articles by Cabezudo, M. D.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Herraiz, T.
Right arrow Articles by Cabezudo, M. D.
Agricola
Right arrow Articles by Herraiz, T.
Right arrow Articles by Cabezudo, M. D.

The Influence of the Yeast and Type of Culture on the Volatile Composition of Wines Fermented Without Sulfur Dioxide

Tomás Herraiz 1, Guillermo Reglero 1, Marta Herraiz 1, Pedro J. Martin-Alvarez 1, and Maria Dolores Cabezudo 1

1 Instituto de Fermentaciones Industriales. CSIC. Juan de la Cierva 3. 28006 Madrid. Spain

The influence of pure, mixed, and sequential cultures of Kloeckera apiculata, Torulaspora delbrueckii, and Saccharomyces cerevisiae in the volatile composition of wines obtained without addition of sulfur dioxide was studied. Major volatile, minor volatile, and fatty acid composition were analyzed by using micropacked columns. Application of principal component analysis and cluster analysis to the data showed that differences between flavor compounds are mainly due to the yeasts and the type of culture used for fermentation. Saccharomyces cerevisiae produces the largest amounts of medium chain length carboxylic acids and ethyl esters. It is also shown that the growth of K. apiculata and T. delbrueckii prior to S. cerevisiae gives rise to wines whose volatile compositions are significantly different from those obtained by using only S. cerevisiae.

Key words: Kloeckera apiculata, Torulaspora delbrueckii, Saccharomyces cerevisiae, sulfur dioxide, volatiles, wine

Submitted on January 16, 1990






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1990 by the American Society for Enology and Viticulture.