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Contribution by Saccharomyces cerevisiae Yeasts to Fermentation and Flavour Compounds in Wines from cv. Kalecik karasi Grape
Author(s) -
Nurgel C.,
Erten H.,
Canbas A.,
Cabaroğlu T.,
Selli S.
Publication year - 2002
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.2002.tb00126.x
Subject(s) - flavour , isoamyl acetate , food science , fermentation , isoamyl alcohol , chemistry , ethanol fermentation , ethyl acetate , yeast , brewing , alcohol , chromatography , biochemistry
The effect of indigenous and commercial S. cerevisiae yeasts on fermentation and flavour compounds of wines was examined in pasteurised grape juice. The flavour compounds were analysed and identified by GC‐FID and GC‐MS, respectively and in general, the amounts of these volatiles were increased by the use of both indigenous and commercial yeasts. The levels of isoamyl alcohol, isoamyl acetate, ethyl octanoate and ethyl deconoate exceeded flavour thresholds. All grape juices were fermented to dryness. Selected yeasts produced higher ethanol concentrations compared to spontaneous fermentations.