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


     

Am. J. Enol. Vitic. 47:2:206-216 (1996)
Copyright © 1996 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 Lema, C.
Right arrow Articles by Angulo, L.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Lema, C.
Right arrow Articles by Angulo, L.
Agricola
Right arrow Articles by Lema, C.
Right arrow Articles by Angulo, L.

Contribution of Saccharomyces and Non-Saccharomyces Populations to the Production of Some Components of Albariño Wine Aroma

Cesar Lema 1, Carmen Garcia-Jares 2, Ignacio Orriols 3, and Luis Angulo 1

1 Dept of Microbiology, Faculty of Sciences. University of Vigo, Apartado 874, Vigo, Spain
2 Dept. of Analytical Chemistry, Faculty of Chemistry, University of Santiago de Compostela, 15706, Santiago de Compostela, Spain
3 Enological Station of Galicia, Ponte San Clodio-Leiro, 32427 Leiro, Spain.

A study was conducted of the dynamics of Saccharomyces and non-Saccharomyces populations during alcoholic fermentation of Albariño musts from two enological subzones located in Galicia (Northwest Spain). Sixteen microvinifications were carried out (8 in each must, M and E) with five indigenous Saccharomyces cerevisiae strains, two commercial active dry strains, and the corresponding spontaneous fermentation. The volatile compounds in the resulting wines were measured using gas chromatography. The study of different physiological and biochemical characteristics allowed us to follow the evolution of the inoculated S. cerevisiae strains. The different cellular concentrations of these strains in the musts produced different growth rates during fermentation. The growth of non-Saccharomyces flora depended on the initial starter culture concentrations and on their growth rate during winemaking. Statistical analysis (factorial and cluster) of data obtained by gas chromatography created statistical relationships between the production of some components of wine aroma and the evolution of yeast flora during alcoholic fermentation.

Key words: aroma, sensory, Saccharomyces

Submitted on August 24, 1994






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1996 by the American Society for Enology and Viticulture.