RT Journal Article
SR Electronic
T1 Ester Concentration Differences in Wine Fermented by Various Species and Strains of Yeasts
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 94
OP 98
DO 10.5344/ajev.1982.33.2.94
VO 33
IS 2
A1 R. M. Soles
A1 C. S. Ough
A1 R. E. Kunkee
YR 1982
UL http://www.ajevonline.org/content/33/2/94.abstract
AB Fourteen pure-culture wine yeasts were found to produce white wines with significantly different individual ester concentrations. The esters quantified, by glass capillary gas chromatography, were isoamyl acetate (including active amyl acetate), ethyl hexanoate, hexyl acetate, ethyl octanoate, 2-phenethyl acetate, and ethyl decanoate. The complex relationships for each ester due to the yeast used for fermentation are illustrated. From analysis of variance of the total-ester content in the wines, only Saccharomyces cerevisiae (U.C.D. Enology 586) was found to be significantly different (.01 level) from the other yeasts examined.