Effect of 20 different yeast strains on the production of volatile components in Symphony wine

Abstract

Symphony grapes were fermented with 20 different strains of the yeast Saccharomyces cerevisiae (Sonoma Native, Fermirouge, A96, S6U, L2056, A350, Fermicryo, RA17, Steinberg, D254, Fermiblanc, T73, St George, CX3079, Pdm, MI16, VL1, LY3079, A350/VL1/Fermiblanc, and BM45). Among 53 volatile compounds identified in the wines using gas chromatography/mass spectrometry, the major volatile compounds found were seven alcohols, seven esters, and four acids. Isoamyl alcohol was the compound found in highest amounts with 19 yeast strains of Symphony wines. The amounts of isoamyl alcohol ranged from 6.04 mg/l (A350/VL1/Fermiblanc) to 14.33 mg/l (Fermirouge). The other major compounds were 2-phenyl ethanol, ethyl-2-hydroxy propionate, monoethyl succinate, octanoic acid, and hexanoic acid. Several esters, including ethyl-2-hydroxy propionate, may contribute to the fruity flavor of Symphony wines. Overall, 18 S. cerevisiae yeast strains (except A350/VL1/Fermiblanc and T73) used to ferment Symphony grapes produced the same major components, with certain variations in formation levels. The formation and composition of the volatiles produced by A350/VL1/Fermiblanc and T73 yeast strains were significantly different from the other strains. The different S. cerevisiae yeast strains contributed to the characteristic flavors in Symphony wines.