Influence of Saccharomyces cerevisiae strains on fermentation and flavor compounds of white wines made from cv. Emir grown in Central Anatolia, Turkey

  • C Nurgel
  • H Erten
  • A Canbaş
  • T Cabaroğlu
  • S Selli

DOI: 10.1038/sj.jim.7000258

Cite this article as:
Nurgel, C., Erten, H., Canbaş, A. et al. J Ind Microbiol Biotech (2002) 29: 28. doi:10.1038/sj.jim.7000258
  • 242 Downloads

The effect of inoculation with selected Saccharomyces cerevisiae strains was studied on fermentation and flavor compounds of wines made from Vitis vinifera L. cv. Emir grown in Central Anatolia, Turkey. Flavor compounds were analysed and identified by GC-FID and GC-MS, respectively. The total concentrations of flavor compounds did not increase with the addition of indigenous and commercial wine yeasts, but differences were noted in individual volatile compounds. Cluster and factor analyses of flavor compounds also showed that wines produced were different depending on the wine strain used. Wines were completely fermented to less than 1.4 g/l residual sugar. Yeasts other than S. cerevisiae survived longer than previously reported. Inoculation with selected strains increased the ethanol level. Journal of Industrial Microbiology & Biotechnology (2002) 29, 28–33 doi:10.1038/sj.jim.7000258

Keywords: winemaking; cv. Emir; Saccharomyces cerevisiae; fermentation; flavor compounds; Anatolia

Copyright information

© Society for Industrial Microbiology 2002

Authors and Affiliations

  • C Nurgel
    • 1
  • H Erten
    • 1
  • A Canbaş
    • 1
  • T Cabaroğlu
    • 1
  • S Selli
    • 1
  1. 1.Department of Food Engineering, Faculty of Agriculture, University of Cukurova, Adana 01300, TurkeyTR