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Comparison of Wine Aroma Compounds Produced by Saccharomyces paradoxus and Saccharomyces cerevisiae Strains

The aim of this study is to determine specific enological characteristics of Saccharomyces paradoxus species, potential differences in production of volatile components between Saccharomyces paradoxus and Saccharomyces cerevisiae strains and their influence on final wine quality. Samples of young wine were analysed for higher alchols, fatty acids and volatile esters. At the same time wines were subjected to sensory evaluation. The results showed a notable influence of Saccharomyces paradoxus strain RO88 on chemical and sensory properties of Gewurtztraminer wine and indicated some differences between Saccharomyces paradoxus and Saccharomyces cerevisiae species

Saccharomyces paradoxus; wine volatile compounds; sensory characteristics

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