The effects of grape must fermentation conditions on volatile alcohols and esters formed bySaccharomyces cerevisiae
✍ Scribed by Mauricio, Juan C; Moreno, Juan; Zea, Luis; Ortega, José M; Medina, Manuel
- Publisher
- John Wiley and Sons
- Year
- 1997
- Tongue
- English
- Weight
- 358 KB
- Volume
- 75
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
Changes in aroma compounds synthesised from grape must during fermentation carried out by Saccharomyces cerevisiae, in semi-aerobic, anaerobic, short aeration conditions and after adding ergosterol and oleic acid to the must were studied. The biosynthesis of these aroma compounds was strongly dependent on the fermentation conditions and on the growth of the yeast. Ethanol, isoamyl alcohols, isobutyl alcohol, phenethyl alcohol and isoamyl, butyl and hexyl acetates were produced in greater concentrations in semiaerobic conditions, mainly during cellular growth. 1-Butanol and 1-pentanol were produced in greater levels in anaerobic conditions, when cellular growth was lower. Ergosterol and oleic acid added to the musts generally increased the levels of the aroma compounds in wine compared to those obtained in anaerobic conditions.