RT Journal Article
SR Electronic
T1 The Influence of the Yeast and Type of Culture on the Volatile Composition of Wines Fermented Without Sulfur Dioxide
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 313
OP 318
DO 10.5344/ajev.1990.41.4.313
VO 41
IS 4
A1 Tomás Herraiz
A1 Guillermo Reglero
A1 Marta Herraiz
A1 Pedro J. Martin-Alvarez
A1 Maria Dolores Cabezudo
YR 1990
UL http://www.ajevonline.org/content/41/4/313.abstract
AB 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.