Abstract
In the course of studies about the influence of various yeast species and strains on the formation of fermentation by-products, the ability of yeasts to biosynthesize terpenes and terpene derivatives was investigated. In model fermentations,Saccharomyces rosei, Kloeckera apiculata, Metschnikowia pulcherrima, andTorulopsis stellata formed trace amounts of the terpene hydrocarbonsβ-myrcene and limonene as well as the terpene alcohols linalool,α-terpineol, and farnesol. WithS. cerevisiae, only the formation of traces of farnesol could be established. These results clearly demonstrate that terpene patterns of various grape cultivars used in previous work for varietal classification of white wines are not influenced by yeast fermentation carried out according to modern enological methods.
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