INFLUENCE OF YEAST STRAINS ON AROMA AND TASTE COMPOSITION OF SAUVIGNON VERT WINE MATERIALS

被引：0

作者：

Kukharenko, Olga ^{[1
]}

Tanashchuk, Tatiana ^{[2
]}

Zagoruyko, Viktor ^{[2
]}

机构：

[1] Natl Acad Sci Ukraine, Inst Mol Biol & Genet, Acad Zabolotny St 150, UA-03680 Kiev, Ukraine

[2] Natl Acad Agr Sci Ukraine, Natl Inst Grape & Wine Magarach, UA-98600 Yalta, Autonomous Repu, Ukraine

来源：

CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2015年 / 7卷 / 04期

关键词：

Fermentation; Sauvignon vert; volatile compounds; yeasts;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A yeast strains selection could be helpful in improvement of Sauvignon vert grape variety wine materials. A comparative assessment of strains ability to make positive affect on the wine materials quality was given. Sauvignon vert must is fermented on four yeast strains: I-614, I-617, I-650, 47-K. The samples were analyzed by gas-chromatography. A comparison of tasting and gas-chromatography results allow to conclude, that increase of total number of volatile compounds (delta-dodecalactone, ethyl hexanoat, ethyl octanoat, ethyl decanoat, isoamil acetate, ethyl-4-oxybutirat, trance-2-heptenal, linalool, farnesol, hexen-1-ol), organic acids (octanoic, 9-decenoic, decenoic) and decrease of acetic acid and isoamylol improves quality of sample.

引用

页码：62 / 67

页数：6

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