Abstract
The fusel oil production of a selected commercial wine yeast, and five yeasts indigenous to musts of the Niagara peninsula was analyzed. An indigenous Saccharomyces cerevisiae produced similar concentrations to the selected commercial strain for each of the four major higher alcohols. An unknown species of Candida produced 240mg of 2-methyl-l-propanol per litre of wine which is 20% higher than the published concentration range in wines and well over the sensory threshold. The higher alcohol production of all other wild strains was less than that of the commercial strain of wine yeast.
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 callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
Disclaimer: 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.
