Abstract
Some tropicalSaccharomyces cerevisiae strains, isolated fromChampús, a traditional Colombian low alcoholic fermented beverage, were characterised in order to select yeasts for aroma improvement in wine. H2S production, volatile acidity, β-glucosidase activity, higher alcoholesters and terpenes production were evaluated in this study. These tropical strains were characterised by a considerable production of ethyl hexanoate, 2-phenylethanol, 2-phenylethyl acetate, and geraniol, detected by SPME-GC-MS. Odor activity values were calculated to analyse the effects of yeasts strains on wine aroma, resulting in six distinctive wine groups, as evidenced by discriminant analysis. These results suggest thatSaccharomyces strains isolated fromChampús can be an important source for new tropical yeast biotypes with potential winemaking applications, producing a wide range of aroma compounds.
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Chaves-López, C., Serio, A., Osorio-Cadavid, E. et al. Volatile compounds produced in wine by Colombian wildSaccharomyces cerevisiae strains. Ann. Microbiol. 59, 733–740 (2009). https://doi.org/10.1007/BF03179216
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DOI: https://doi.org/10.1007/BF03179216