engleski

The influence of different yeast strains on the aroma and sensory characteristics of Graševina wine

Different strains of Saccharomyces cerevisiae can produce significantly different flavor profiles when fermenting the same must. This is a consequence of the differential ability of wine yeast strains to release varietal volatile compounds from grape precursors, and/or a different capacity to synthesize yeast-derived volatile compounds. The objective of this study was to investigate the effect of different Saccharomyces cerevisiae wine yeast strains on Graševina wine, vintage 2013. Five commercial wine yeast strains were selected. Each of these yeasts was used to produce Graševina wines under controlled conditions, in triplicate, in 20-L quantities. Total of 24 volatile yeast- derived fermentation and varietal aroma compounds were quantified using headspace solid-phase microextraction coupled with gas chromatography mass spectrometry (HS-SPME– GC/MS). The results have shown that the yeast strain exerts a critical influence on the levels of some fermentative (linear and branched ethyl esters, fatty acids, higher alcohols) and varietal compounds (linalool, α- terpineol) thus inducing a deep influence on the final aroma of the wine.

Graševina ; wine aroma ; yeast strains

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