Yeast influence on volatile composition of wines
Yeast influence on volatile composition of wines
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DOI：
10.1021/jf9807317
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发表时间：
1999-03-01
影响因子：
6.1
通讯作者：
Carnacini, A
中科院分区：
文献类型：
--
作者：
Antonelli, A;Castellari, L;Carnacini, A
对用于Trebbiano葡萄酒生产的9株酿酒酵母和4株贝酵母进行了检测。本研究的目的是评价不同酵母菌株在酿酒中的不同能力。另一种可能性是根据酵母的挥发性产物进行鉴别。葡萄酒化学分析显示，根据所使用的酵母菌株的统计学显着差异。一些化合物，如2-苯基乙醇，2-苯乙基乙酸酯，乳酸乙酯，3-乙氧基丙醇，并在较小程度上，丁二酸二乙酯和丙酸的特点检查贝酵母。此外，这些菌株不产生任何不期望的化合物，如乙酸和硫酸酐。由于这些原因，并且由于它们合成苹果酸，它们可能更适合于白色葡萄酒的生产。其他酵母菌表现出很大的差异，这是很难关联的菌株。然而，一些菌株具有特殊的特性，如不常见的高浓度的正丙醇和3-乙氧基丙醇。
Nine Saccharomyces cerevisiae and four Saccharomyces bayanus strains used in the production of Trebbiano wine were examined. The aim of this study is to evaluate the different abilities of various yeast strains in wine-making. The possibility of yeast discrimination on the basis of their volatile production is another possibility. Wine chemical analyses showed statistically significant differences depending on the yeast strain used. Some compounds such as 2-phenylethahol, 2-phenethyl acetate, ethyl lactate, 3-ethoxypropanol, and, to a lesser extent, diethyl succinate and propionic acid characterized examined Saccharomyces bayanus yeasts. Moreover, these strains did not produce any undesirable compounds, such as acetic acid and sulfur anhydride. For these reasons and because they synthesized malic acid, they could be more suitable for white wine production. The other yeasts showed great differences, which are difficult to correlate with the strain. However, some strains had peculiar characteristics, such as an uncommonly high concentration of n-propanol and 3-ethoxypropanol.