Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii
The effect of yeasts on wine flavor response is of primary importance. The genus Saccharomyces, and mainly the species Saccharomyces cerevisiae, is responsible for alcoholic fermentation. Recently, several novel yeast isolates from wines have been described as hybrid yeasts between S. cerevisiae x S. kudriavzevii. We have analyzed their influence on two grape musts (Macabeo and Tempranillo) in fermentations conducted at four different temperatures (14, 18, 22 and 32 degrees C) by studying volatile compound production, sugar assimilation and other characteristics influencing the enological properties of wine caused by the impact of yeast. Hybrid yeasts behave particularly well at 14, 18 and 22 degrees C and the commercial strain of S. cerevisiae (T73) is better adapted at higher temperatures. Regarding the production of glycerol, acetic acid and malic acid, the hybrids display moderate behavior and concerning aromatic compound production, they are greater producers of higher alcohols. The behavior displayed by these hybrids in the fermentations studied in this work leads us to conclude that the use of hybrid strains can constitute an advantage in wine making.
| Medienart: |
Artikel |
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| Erscheinungsjahr: |
2007 |
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| Erschienen: |
2007 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:116 |
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| Enthalten in: |
International journal of food microbiology - 116(2007), 1 vom: 01. Mai, Seite 11-8 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
González, Sara S [VerfasserIn] |
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| Themen: |
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| Anmerkungen: |
Date Completed 04.06.2007 Date Revised 02.04.2007 published: Print-Electronic Citation Status MEDLINE |
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| Förderinstitution / Projekttitel: |
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NLM168849003 |
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| 100 | 1 | |a González, Sara S |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii |
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| 500 | |a Citation Status MEDLINE | ||
| 520 | |a The effect of yeasts on wine flavor response is of primary importance. The genus Saccharomyces, and mainly the species Saccharomyces cerevisiae, is responsible for alcoholic fermentation. Recently, several novel yeast isolates from wines have been described as hybrid yeasts between S. cerevisiae x S. kudriavzevii. We have analyzed their influence on two grape musts (Macabeo and Tempranillo) in fermentations conducted at four different temperatures (14, 18, 22 and 32 degrees C) by studying volatile compound production, sugar assimilation and other characteristics influencing the enological properties of wine caused by the impact of yeast. Hybrid yeasts behave particularly well at 14, 18 and 22 degrees C and the commercial strain of S. cerevisiae (T73) is better adapted at higher temperatures. Regarding the production of glycerol, acetic acid and malic acid, the hybrids display moderate behavior and concerning aromatic compound production, they are greater producers of higher alcohols. The behavior displayed by these hybrids in the fermentations studied in this work leads us to conclude that the use of hybrid strains can constitute an advantage in wine making | ||
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