Abstract
AbstractFifteen indigenous strains of Saccharomyces cerevisiae, differentiated by their genetic polymorphism, were compared in standard conditions for their respective ability to produce volatile compounds during the alcoholic fermentation of grape must. The results were processed using analysis of variance and of principal components. They exhibited significant differences between strains, in particular for the higher alcohols, fatty acid esters, acetates or acetaldehyde. On the basis of their analytical profile, five strains were selected and compared on the pilot scale. Overall, the pilot results confirmed laboratory findings. As the strain effect appears to be determinant on the aromatic composition of wine spirits, a programme of selection based on both intraspecific molecular characterisation and chromatographic analysis is carried out to obtain specific yeast strains for high‐quality spirits.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
