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Contribution by Saccharomyces cerevisiae yeast to fermentative flavour compounds in wines from cv. Albariño

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Journal of Industrial Microbiology and Biotechnology

Abstract

A comparative study was made of the fermentation products of Spanish Albariño wines produced with spontaneous yeast flora and an indigenous selected Saccharomyces cerevisiae strain (Alb16). The content of fermentative volatile compounds was determined by gas-chromatography-FID. Fifteen compounds (5 alcohols, 7 esters and 3 acetates) were identified in the two Albariño wines studied. Higher alcohols, ethyl esters (except ethyl hexanoate and ethyl octanoate) and acetates were in greater concentration in the spontaneous fermentation wine than in that with selected Alb16 strain. Principal components analysis showed good separation between the different wines.

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Authors and Affiliations

  1. Misión Biológica de Galicia (CSIC), Apdo. de Correos 28, 38080, Pontevedra, Spain

    Mar Vilanova

  2. Área de Microbiología, Facultad de Biología, Universidad de Vigo, As Lagoas, Marcosende, Vigo, Spain

    Carmen Sieiro

Authors
  1. Mar Vilanova
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  2. Carmen Sieiro
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Correspondence to Mar Vilanova.

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Vilanova, M., Sieiro, C. Contribution by Saccharomyces cerevisiae yeast to fermentative flavour compounds in wines from cv. Albariño. J Ind Microbiol Biotechnol 33, 929–933 (2006). https://doi.org/10.1007/s10295-006-0162-8

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  • DOI: https://doi.org/10.1007/s10295-006-0162-8

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