Abstract
The (R)/(S) ratios of acetoin were always higher in wines obtained by Saccharomyces cerevisiae than in those obtained by Kloeckera apiculata. A significantly different behaviour was determined between the two species as regards contents and ratios of 2,3-butanediols: S. cerevisiae produced more (R,R)-2,3-butanediol (about 80%), whereas K. apiculata produced more meso-form (about 90%).
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Romano, P., Palla, G., Caligiani, A. et al. Evaluation of stereoisomers of 2,3-butanediol and acetoin to differentiate Saccharomyces cerevisiae and Kloeckera apiculata wine strains. Biotechnology Letters 22, 1947–1951 (2000). https://doi.org/10.1023/A:1026741625019
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DOI: https://doi.org/10.1023/A:1026741625019