The Influence of Some Commercial Saccharomyces cerevisiae Strains on the Quality of Chardonnay Wines
Changes in some aroma compounds and sensory properties caused by different commercial S. cerevisiae strains and by epiphyte microorganisms in Chardonnay wines were investigated. Wines fermented with the Lalvin-71 B strain contained significantly lower concentrations of alcohol, isoamyl alcohol, isob...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2003-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/163857 |
| _version_ | 1797430794881335296 |
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| author | Vesna Podgorski Sulejman Redžepović Nikola Mirošević Stanka Herjavec |
| author_facet | Vesna Podgorski Sulejman Redžepović Nikola Mirošević Stanka Herjavec |
| author_sort | Vesna Podgorski |
| collection | DOAJ |
| description | Changes in some aroma compounds and sensory properties caused by different commercial S. cerevisiae strains and by epiphyte microorganisms in Chardonnay wines were investigated. Wines fermented with the Lalvin-71 B strain contained significantly lower concentrations of alcohol, isoamyl alcohol, isobutanol and total acidity than the wines obtained from spontaneous and other inoculated fermentations. The highest concentrations of 2-phenyl ethanol and 2-phenyl ethyl acetate were found in the spontaneously fermented wines, whereas no essential changes in these compounds were found among the wines of other treatments. Compared to the spontaneous fermentation, Lalvin-71 B strain fermented wines had somewhat higher concentrations of butyric and caproic acid and ethyl butyrate. Lalvin-71 B strain fermented wines were assessed as the best whereas the quality of the wines produced with Lalvin aromatic-2056 strain was the most inferior in quality. |
| first_indexed | 2024-03-09T09:32:42Z |
| format | Article |
| id | doaj.art-3ca21d2a3d584a2483240604d700f65b |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-03-09T09:32:42Z |
| publishDate | 2003-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-3ca21d2a3d584a2483240604d700f65b2023-12-02T02:56:01ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062003-01-014117781The Influence of Some Commercial Saccharomyces cerevisiae Strains on the Quality of Chardonnay WinesVesna Podgorski0Sulejman Redžepović1Nikola Mirošević2Stanka Herjavec3BADEL, Grada Gospića 7, HR-10000 Zagreb, CroatiaDepartment of Microbiology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, HR-10000 Zagreb, CroatiaDepartment of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, HR-10000 Zagreb, CroatiaDepartment of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, HR-10000 Zagreb, CroatiaChanges in some aroma compounds and sensory properties caused by different commercial S. cerevisiae strains and by epiphyte microorganisms in Chardonnay wines were investigated. Wines fermented with the Lalvin-71 B strain contained significantly lower concentrations of alcohol, isoamyl alcohol, isobutanol and total acidity than the wines obtained from spontaneous and other inoculated fermentations. The highest concentrations of 2-phenyl ethanol and 2-phenyl ethyl acetate were found in the spontaneously fermented wines, whereas no essential changes in these compounds were found among the wines of other treatments. Compared to the spontaneous fermentation, Lalvin-71 B strain fermented wines had somewhat higher concentrations of butyric and caproic acid and ethyl butyrate. Lalvin-71 B strain fermented wines were assessed as the best whereas the quality of the wines produced with Lalvin aromatic-2056 strain was the most inferior in quality.http://hrcak.srce.hr/file/163857S. cerevisiaevolatile compoundssensory propertieswine |
| spellingShingle | Vesna Podgorski Sulejman Redžepović Nikola Mirošević Stanka Herjavec The Influence of Some Commercial Saccharomyces cerevisiae Strains on the Quality of Chardonnay Wines Food Technology and Biotechnology S. cerevisiae volatile compounds sensory properties wine |
| title | The Influence of Some Commercial Saccharomyces cerevisiae Strains on the Quality of Chardonnay Wines |
| title_full | The Influence of Some Commercial Saccharomyces cerevisiae Strains on the Quality of Chardonnay Wines |
| title_fullStr | The Influence of Some Commercial Saccharomyces cerevisiae Strains on the Quality of Chardonnay Wines |
| title_full_unstemmed | The Influence of Some Commercial Saccharomyces cerevisiae Strains on the Quality of Chardonnay Wines |
| title_short | The Influence of Some Commercial Saccharomyces cerevisiae Strains on the Quality of Chardonnay Wines |
| title_sort | influence of some commercial saccharomyces cerevisiae strains on the quality of chardonnay wines |
| topic | S. cerevisiae volatile compounds sensory properties wine |
| url | http://hrcak.srce.hr/file/163857 |
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