Biotechnology Letters

, Volume 26, Issue 9, pp 757–762

Changes in volatile compounds and aromatic series in sherry wine with high gluconic acid levels subjected to aging by submerged flor yeast cultures

Authors

  • R.A. Peinado
    • Departments of Agricultural Chemistry
    • Microbiology, Faculty of SciencesUniversity of Cordoba, Campus Universitario de Rabanales
  • J. Moreno
    • Departments of Agricultural Chemistry
    • Microbiology, Faculty of SciencesUniversity of Cordoba, Campus Universitario de Rabanales
  • M. Medina
    • Departments of Agricultural Chemistry
    • Microbiology, Faculty of SciencesUniversity of Cordoba, Campus Universitario de Rabanales
  • J.C. Mauricio
    • Microbiology, Faculty of SciencesUniversity of Cordoba, Campus Universitario de Rabanales
Article

DOI: 10.1023/B:BILE.0000024102.58987.de

Cite this article as:
Peinado, R., Moreno, J., Medina, M. et al. Biotechnology Letters (2004) 26: 757. doi:10.1023/B:BILE.0000024102.58987.de

Abstract

Volatile compounds of sherry wine containing gluconic acid under aging by submerged flor yeast cultures were analyzed. The aroma profile was obtained by grouping the compounds in nine aromatic series. The balsamic, fatty, herbaceous and empyreumatic series increased significantly as consequence of the increase of pantolactone, acids (butanoic, 2-methylbutanoic and 3-methylbutanoic), methionol and γ-butyrolactone compounds, respectively. The decrease of higher alcohols promoted solvent series diminished. These changes are consistent with those observed in the production of commercial sherry wine using traditional biological aging.

aromatic seriesflor yeastssubmerged culturesvolatile compoundswine aging

Copyright information

© Kluwer Academic Publishers 2004