Fermentative aroma in wines from Vitis vinifera cv. kalecik karasi in relation with inoculation with selected dry yeasts

Journal International des Sciences de la Vigne et du Vin

Volumn 37, Issue 3, 2003, Pages 155-161

  Nurgel, C ^a   Erten, H ^a   Canbas, A ^a   Cabaroglu, T ^a   Selli, S ^a  

^a CUKUROVA UNIVERSITY   (Turkey)

Author keywords

Kalecik karasi cv.; Volatile compounds; Winemaking; Yeast inoculation

Indexed keywords

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; VITIS; VITIS SP.; VITIS VINIFERA;

EID: 2342435852     PISSN: 11510285     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (33)

1. AMERINE M.A., ROESSLER E.B., 1976. Wines: Their Sensory Evaluation. San Francisco: W. H. Freeman and Co.
2. AMERINE M.A., BERG H.W., KUNKEE R.E., OUGH C.S., SINGLETON V.L., WEBB A.D., 1980. The Technology of Wine Making, The AVI Publishing Company, Inc., Westport, Connecticut-USA.
3. ANONYMOUS, 1990. Recueil des methodes international d'analyses des vins et des moûts. Paris : Office International de la Vigne et du Vin.
4. BARILLERE J.M., BENARD P., 1986. Exemples d'interprétation de résultats de dégustation. Connaissance Vigne Vin, 26, 3, 137-154.
5. BLANCH G.P., REGLERO G., HERRAIZ M., TABEREA T.A., 1991. Comparison of different extraction methods for the volatile components of grape juice. J. Chrom. Sci., 29, 1, 232-245.
6. BOULTON, R.B., SINGLETON V.L., BISSON L.F., KUNKEE R.E., 1996. Principles and Practices of Winemaking. New York: Chapman and Hall.
7. CABAROGLU T., CANBAS A., BAUMES R., BAYONOVE C., LEPOUTRE C.P., GÜNATA Z., 1997. Aroma composition of a white wine of Vitis vinifera L. cv. Emir as affected by skin contact. J. Food Sci., 62, 680-683.
8. CABRERA M.J., MORENO J., ORTEGA J.M., MEDINA, M., 1988. Formation of ethanol, higher alcohols, esters and terpenes by five yeast strains in musts from Pedro Ximénez grapes in various degrees of ripeness. Am. J. Enol. Vitic., 39, 283-287.
9. CAMPBELL, I. 1988. Culture, storage, isolation and identification of yeasts. In: Campbell I, Priest FG, editors. Yeast- a practical approach. London: Chapman and Hall. p 1-11.
10. CHATONNET P., DUBOURDIEU D., BOIDRON J.N., LAVIGNE V., 1993. Synthesis of volatile phenols by Saccharomyces cerevisiae in wines. J. Sci. Food Agric., 62, 191-202.
11. CIANI M., 1997. Role, enological properties and potential use of non-Saccharomyces wine yeasts. Recent Res. Dev. Microbial., 1, 317-331.
12. DUGELAY I., GÜNATA Y.Z., SAPIS J.C., BAUMES R., BAYONOVE C., 1993. Role of cinnamoyl esterase activities from enzyme preparations on formation of volatile phenols during winemaking. J. Agric. Food Chem., 41, 2092-2096.
13. EGLI C.M., EDINGER W.D., MITRAKUL C.M., HENICK-KLING T., 1998. Dynamics of indigenous and inoculated yeast populations and their effect on the sensory character of Riesling and Chardonnay wines. J. Appl. Microbiol., 85, 779-789.
14. ERTEN H. 1997. The Production of Low Alcohol Wines by Aerobic Yeasts. PhD Thesis, Heriot-Watt University, Scotland.
15. ETIEVANT P.X., 1991. Wine. In: Volatile Compounds in Food and Beverages. Maarse H.editor. Newyork: Marcel Dekker. p 483-546.
16. FARKAS J., 1988. Technology and Biochemistry of Wine, vol. 1, Gordon and Breach Publishers, Montreux 2, Switzerland.
17. FLEET G.H., HEARD G.M., 1993. Yeasts growth during Fermentation In: Wine Microbiology and Biotechnology. Fleet GM editor. Chur, Switzerland: Harwood Academic Publishers, p 27-54.
18. HEARD G.M., FLEET G.H., 1986. Occurrence and growth of yeast species during the fermentation of some Australian wines. Food Technol. Austral., 38, 22-25.
19. HEARD G. M., FLEET G. H., 1988. The effects of temperature and pH on the growth of yeast species during the fermentation of grape juice. J. Applied Bac., 65, 23-28.
20. HERRAIZ T., REGLERO G., HERRAIZ M., MARTIN-ALVAREZ P.J., CABEZUDO M.D., 1990. The influence of the yeast and type of the volatile composition of wines fermented without sulfur dioxide. Am. J. Enol. Vitic., 41, 313-318.
21. LOPEZ R., FERREIRA V., HERNANDEZ P., CACHO J.F., 1999. Identification of impact odorants of young red wines made with Merlot, Cabernet Sauvignon and Grenache grape varieties: a comparative study. J. Sci. Food Agric., 79, 1461-1467.
22. MATEO J.J., JIMENEZ M., HUERTA T., PASTOR A., 1991. Contribution of different yeasts isolated from musts of monastrell grapes to the aroma of wine. Int. J. Food Microbiol., 14, 153-160.
23. MATEO J.J., JIMENEZ M., HUERTA T., PASTOR A., 1992. Comparison of volatiles produced by four Saccharomyces cerevisiae strains isolated from Monastrell musts. Am. J. Enol. Vitic., 43, 206-209.
24. OUGH C.S., AMERINE M. A., 1988. Methods for Analyses of Musts and Wines, 2nd edn. New York: John Wiley and Sons.
25. RAPP, A., MANDERY, H., 1986. Wine aroma. Experientia, 42, 873-884.
26. RAPP, A., 1998. Volatile flavour of wine: Correlation between instrumental analysis and sensory perception. Nahrung, 42, 351-363.
27. RAPP A., VERSINI G. 1991. Influence of nitrogen compounds in grapes on aroma compounds of wines. In: Proceed. Int. Symp. on Nitrogen in Grapes and Wine. Rantz JM, editor. Davis: The American Society of Enology and Viticulture, p 156-163.
28. REED G., NAGODAWITHANA T. W., 1988. Technology of yeast usage in Winemaking, Am. J. Enol. Vitic., 39, 83-90.
29. REGODON JA, PEREZ F, VALUES ME, DE MIGUEL C, RAMIREZ M. 1997. A simple and effective procedure for selection of wine yeasts strains. Food Microbiol., 14, 247-254.
30. RIBEREAU-GAYON P., 1978. Wine flavor. In: Flavor of Foods and Beverages: Chemistry and Technology. Charalambous G, Inglett GE, editors. London: Academic Press, p 355-380.
31. RIBEREAU-GAYON P., GLORIES Y., MAUJEAN A., DUBOURDIEU D., 2000. Handbook of Enology, vol. 2, John Wiley and Sons Ltd., West Sussex, England.
32. SCHNEIDER R., BAUMES R., BAYONOVE C., RAZUNGLES A., 1998. Volatile compounds involved in the aroma of sweet fortified wines (vins doux naturels) from Grenache Noir. J. Agric. Food Chem., 46, 3230-3237.
33. SIMPSON R.F., 1979. Some important aroma components of white wine. Food Technol. Austral., 31, 516-522.