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Les auteurs ont regroupe 128 vins, issus de 8 mouts fermentes par 16 souches de Saccharomyces cerevisiae, en fonction de la souche et du mout, selon six metabolites de la fermentation. Ils ont mis en evidence que si les differences dues au mout predominent sur celles dues a la souche, certaines souches sont toutefois capables d'avoir un effet sur la composition du vin superieur a celui derivant de la nature du mout.+++128 wines obtained from 8 musts, fermented with 16 strains of Saccharomyces cerevisiae, were clustered according to the concentration of six fermentation metabolites. It was found that generally the differences due to the must are greater than those due to the yeast strain. However, some yeast strains have a greater effect on the wine composition than that determined by the nature of the must.

Effets de l'interaction souche de levure/composition du moût sur la production, au cours de la fermentation, de quelques metabolites volatils