Influence of Saccharomyces cerevisiae yeast strain on the major volatile compounds of wine

Enzyme and Microbial Technology

Volumn 40, Issue 1, 2006, Pages 151-157

  Regodon Mateos J A ^a   Perez Nevado F ^a   Ramirez Fernandez M ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Acetaldehyde; Ethyl acetate; Fusel alcohols; Saccharomyces cerevisiae; Wine; Yeast

Indexed keywords

ACETALDEHYDES; ETHYL ACETATE; FUSEL ALCOHOLS; ORGANOLEPTIC PROPERTIES; SACCHAROMYCES CEREVISIAE;

ALCOHOLS; ALDEHYDES; COMPOSITION; FERMENTATION; STRAIN MEASUREMENT; VOLATILE ORGANIC COMPOUNDS; WINE;

YEAST;

ACETALDEHYDE; ACETIC ACID ETHYL ESTER; ALCOHOL DERIVATIVE; VOLATILE AGENT;

ANALYTIC METHOD; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CULTIVAR; EXTRACTIVE FERMENTATION; FUNGAL STRAIN; NONHUMAN; SACCHAROMYCES CEREVISIAE; VINICULTURE; WINE;

SACCHAROMYCES CEREVISIAE; VITIS SP.;

EID: 33749993530     PISSN: 01410229     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.enzmictec.2005.10.048     Document Type: Article

References (37)

1. Thorhgate J.H. Yeast strain and wine flavor: nature or nurture. In: Waterhouse A.L., and Ebeler E.E. (Eds). Chemistry of wine flavor (1998), Oxford University Press, Washington, DC 66-80
2. Swiegers J.H., Bartowsky P.A., Henschke P.A., and Pretorius I.S. Yeast and bacterial modulation of wine aroma and flavour. Aust J Grape Wine Res 11 2 (2005) 139-173
3. Parish M.E., and Carroll D.E. Fermentation characteristics of Saccharomyces cerevisiae isolates from Vitis rotundifolia grapes and musts. Am J Enol Vitic 38 (1987) 45-48
4. Houtman A.C., and Du Plessis C.S. Influence du cépage et de la souche de levure sur la vitesse de fermentation et sur la concentration des composants volatils du vin. Bull de L'OIV 648-649 (1985) 235-246
5. Romano P., Fiore C., Paraggio M., Caruso M., and Capece A. Function of yeast species and strains in wine flavour. Int J Food Microbiol 86 (2003) 169-180
6. Zoecklein B.W., Fugelsang K.C., Gump B.H., and Nury F.S. Wine analysis and production (1995), The Chapman & Hall Enology Library, New York
7. Etiévant P.X. Wine. In: Maarse H. (Ed). Volatile compounds in foods and beverages (1991), Marcel Dekker Inc., New York 483-532
8. Amerine M.A., and Ough C.S. Methods for analysis of musts and wines (1980), John Wiley & Sons, New York
9. Fleet H.F., and Heard G.M. Yeast growth during fermentation. In: Fleet G.H. (Ed). Wine microbiology and biotechnology (1993), Harwood Academic Publishers, Newark, NJ 27-54
10. Romano P., Suzzi G., Turbanti L., and Polsinelli M. Acetaldehyde production in Saccharomyces cerevisiae wine yeasts. FEMS Microbiol Lett 118 (1994) 213-218
11. Romano P., and Suzzi P. Sulfur dioxide and wine microorganisms. In: Fleet G.H. (Ed). Wine microbiology and biotechnology (1993), Harwood Academic Publishers 373-393
12. Millan C., and Ortega J.M. Fermentation of "Pedro Ximenez" grape must by different yeast races: correlation between fermented sugars, acetaldehyde, acetic acid and ethanol yielded. Belg J Food Chem Biotechnol 43 (1988) 79-81
13. Zambonelli C. Microbiologia e biotecnologia dei vini (1988), Edizione Agricole, Bologna
14. Rapp A. Foreign and undesirable flavours in wine (1993), TEC&DOC-Lavoisier, Paris
15. Salvadores M., Díaz M.E., and Cardell E. Levaduras autóctonas aisladas en vinos de Tenerife y su influencia en las concentraciones de acetato de etilo y alcoholes superiores analizados por cromatografía de gases. Microbiol SEM 9 (1993) 107-112
16. Henschek P.A., and Jiranek V. Yeast metabolism of nitrogen compounds. In: Fleet G.H. (Ed). Wine microbiology and biotechnology (1993), Harwood Academic Publishers 77-163
17. Rapp A., and Mandery H. Wine aroma. Experientia 42 (1986) 873-884
18. Llaurado J.M., Rozes N., Constanti M., and Mas A. Study of some Saccharomyces cerevisiae strains for winemaking after preadaptation at low temperatures. J Agric Food Chem 53 4 (2005) 1003-1011
19. Giucidi P., Romano P., and Zambonelli C. A biometric study of higher alcohol production in Saccharomyces cerevisiae. Can J Microbiol 36 (1990) 62-65
20. Regodón J.A., Pérez F., Valdés M.E., De Miguel C., and Ramírez M. A simple and effective procedure for selection of wine yeast strains. Food Microbiol 14 (1997) 247-254
21. Jacobs C.J., and Van Vuuren H.J.J. Effects of different killer yeasts on wine fermentations. Am J Enol Vitic 42 (1991) 295-300
22. Querol A., Barrio E., Huerta T., and Ramón D. Molecular monitoring of wine fermentations conducted by active dry yeast strains. Appl Environ Microbiol 58 (1992) 2948-2953
23. Di Stefano R., and Ciolfi G. Produzione di acetaldeide da parte di stipiti di lieviti di specie diverse. Rivista di Viticoltura e di Enologia di Conegliano 10 (1982) 474-480
24. Ribéreau-Gayon J., Peynaud E., Sudraud P., and Ribéreau-Gayon P. Sciences et techniques du vin. Analysis et controle des vins (1982), Dundo, Paris
25. Tamborra P., Lovino R., Di Benedetto G., and Scazzarriello M. Prove di microvinificacione con lieviti secchi attivi del commercio. Vini d'Italia 6 (1992) 13-26
26. Garofolo A., and Moretti S. Aromi fermentativi di vini bianchi D.O.C. prodotti con lieviti diversi. Annali dell'Istituto Sperimentale per l'Enologia Asti XXI (1990) 633-652
27. Giudici P., and Kunkee R.E. The effect of nitrogen deficiency and sulfur-containing amino acids on the reduction of sulfate to hydrogen sulfide by wine yeasts. Am J Enol Vitic 45 (1994) 107-112
28. Giudici P., and Zambonelli C. Criteri di selezione dei lieviti per enologia. Vignevini 9 (1992) 29-34
29. Salvadores M.P., and Cardell E. Identificación de la flora levaduriforme asociada a vinificaciones en la denominación específica Abona-Sur de Tenerife. Alimentaria 264 (1995) 37-40
30. Usseglio-Tomasset L., and Di Stefano R. Variabilities in the production of volatile components with the same yeast strain. Vini d'Italia 23 (1981) 249-264
31. García M.J., Casp A., and Alexaindre J.L. Influenza del ceppo di lievito e della temperatura di fermentazione sulla concentrazione di alcuni composti volatili. Riv Vitic Enol 4 (1994) 29-37
32. Houtman A.C., and Du Plessis C.S. The grape cultivar and yeast strain on fermentation rate and concentration of volatile components in wine. S Afr J Enol Vitic 7 (1986) 14-20
33. Lurton L., Snakkers G., Roulland C., Galy B., and Versabaud A. Influence of the fermentation yeast strain on the composition of wine spirits. J Sci Food Agric 67 (1995) 485-491
34. Seguin A., and Dulau L. Influence de la souche de levure sur la qualité aromatique des vins doux naturels muscats. Revue française d'Oenologie 146 (1994) 27-3130
35. Patel S., and Shibamoto T. Effect of different strains of Saccharomyces cerevisiae on production of volatiles in Napa Gamay wine and Petite Sirah wine. J Agric Food Chem 50 (2002) 5649-5653
36. Fraile P., Garrido J., and Ancin C. Influence of a Saccharomyces cerevisiae selected strain in the volatile composition of roses wines. Evolution during fermentation. J Agric Food Chem 48 (2000) 1789-1798
37. Ubeda J.F., González F., and González M.A. Evaluation of the formation of volatiles and sensory characteristics in the industrial production of white wines using different commercial strains of the genus Saccharomyces. Food Control 11 (2000) 143-147