Influence of Saccharomyces cerevisiae strains on fermentation and flavor compounds of white wines made from cv. Emir grown in Central Anatolia, Turkey

Nurgel C., Erten H., Canbas A., Cabaroglu T., Selli S.

JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY, cilt.29, sa.1, ss.28-33, 2002 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 29 Sayı: 1
  • Basım Tarihi: 2002
  • Doi Numarası: 10.1038/sj.jim.7000258
  • Dergi Adı: JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.28-33
  • Anahtar Kelimeler: winemaking, cv. Emir, Saccharomyces cerevisiae, fermentation, flavor compounds, Anatolia, VOLATILE COMPOSITION, YEAST, AROMA
  • Çukurova Üniversitesi Adresli: Evet

Özet

The effect of inoculation with selected Saccharomyces cerevisiae strains was studied on fermentation and flavor compounds of wines made from Vitis vinifera L. cv. Emir grown in Central Anatolia, Turkey. Flavor compounds were analysed and identified by GC-FID and GC-MS, respectively. The total concentrations of flavor compounds did not increase with the addition of indigenous and commercial wine yeasts, but differences were noted in individual volatile compounds. Cluster and factor analyses of flavor compounds also showed that wines produced were different depending on the wine strain used. Wines were completely fermented to less than 1.4 g/l residual sugar. Yeasts other than S. cerevisiae survived longer than previously reported. Inoculation with selected strains increased the ethanol level.