Influence of yeast strain on aromatic profile of Gewurztraminer wine

被引：53

作者：

Furdikova, Katarina ^{[1
]}

Makysova, Katarina ^{[1
]}

Durcanska, Katarina ^{[1
]}

Spanik, Ivan ^{[1
]}

Malik, Fedor ^{[1
]}

机构：

[1] Slovak Tech Univ, Fac Chem & Food Technol, Dept Biochem Technol, Bratislava 81237, Slovakia

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2014年 / 59卷 / 01期

关键词：

Wine; Saccharomyces cerevisiae; Gewurztraminer; Aroma of wine; SACCHAROMYCES-CEREVISIAE; VOLATILE COMPOUNDS; MONOTERPENES; DISCRIMINATION; FERMENTATION; MODULATION; VARIETIES; SAUVIGNON; ODORANTS; ALCOHOLS;

D O I：

10.1016/j.lwt.2014.05.057

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Three selected autochthonous and one commercial Saccharomyces cerevisiae strains used as starters for fermentation of the same Gewurztrarniner must were compared in terms of their influence on primary and secondary aroma of wine. At the same testing conditions, each strain S. cerevisiae produced individual metabolites in different concentrations and combinations which significantly influenced resulting wine flavour. Higher concentrations of 2-phenylethanol and cis-rose oxide, associated with S. cerevisiae TC-NAX-A, considerably distinguished this strain from the others. Occurrence of these VOCs has important influence on sweet rose-like flavour typical for Gewurztraminer wine. This paper deals with the characterization of chemical substances that directly affect the primary varietal aroma of Gewurztraminer wine, while looking for a tool to produce an original and attractive product in form of suitable autochthonous strain S. cerevisiae. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：256 / 262

页数：7

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