Yeast strain effect on the concentration of major volatile compounds and sensory profile of wines from Vitis vinifera var. Treixadura |
| |
Authors: | Cortés S Blanco P |
| |
Institution: | 1.Estación de Viticultura e Enoloxía de Galicia (EVEGA), Ponte San Clodio s/n. 32427, Leiro, Ourense, Spain ; |
| |
Abstract: | The fermentative ability of five Saccharomyces cerevisiae strains and their influence on the aroma and sensory properties of wine from Treixadura were evaluated to determine the most
suitable yeast that produces a high quality wine from this grapevine variety. The results indicated that all strains, except
T2, were able to lead the vinification process and have good fermentative powers. The chemical composition of wines obtained
with resident cellar yeasts consisted of a significant amount of glycerol, a compound that contributes to the structure and
smoothness in taste of the wine. In addition, these strains were good producers of acetates, ethyl esters and fatty acids,
compounds that positively influence wine aroma. Compounds with a direct contribution to the aroma of Treixadura wines (Odour
Activity Value >1) included 2-methyl-1-butanol, 3-methyl-1-butanol, 2-phenylethanol, isoamyl and ethyl acetate and the ethyl
esters, ethyl butyrate, ethyl hexanoate, ethyl octanoate and ethyl decanoate. Sensory analysis supported the fact that cellar
strains produced more fruity and floral wines than commercial or spontaneous fermentations. We conclude that resident cellar
yeasts enhanced sensory quality of wines from Treixadura. |
| |
Keywords: | |
本文献已被 SpringerLink 等数据库收录! |
|