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Am. J. Enol. Vitic. 43:2:206-209 (1992)
Copyright © 1992 by the American Society for Enology and Viticulture.
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Comparison of Volatiles Produced by Four Saccharomyces cerevisiae Strains Isolated From Monastrell Musts

J. J. Mateo 1, M. Jimenez 1, T. Huerta 1, and A. Pastor 2

1 Departamento de Microbiología, Facultad Biologicas, Dr. Moliner 50, E-46100 Burjasot, Valencia, Spain
2 Departamento de Química Analítica, Facultad Químicas, Dr. Moliner 50, E-46100 Burjasot, Valencia, Spain.

The volatile fractions obtained by alcoholic fermentation of musts from Monastrell grapes with four Saccharomyces cerevisiae strains were compared by gas chromatographic analysis. The four yeast strains were isolated from the aforesaid musts in the 1986-87 and 1987-88 vintages. The high volatile production of one of the strains, namely S. cerevisiae II led us to choose it to use as inoculum in the winemaking process in order to improve the aroma of the resulting wine. On the other hand, the correlation matrix established yielded coefficients of correlation greater than 0.99 for many pairs of compounds, so we believe this could be used as taxonomic criterion to distingish S. cerevisiae yeasts.

Key words: Saccharomyces cerevisiae, volatiles, alcoholic fermentation, gas chromatography

Submitted on December 12, 1990




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Copyright © 1992 by the American Society for Enology and Viticulture.