engleski

Saccharmyces sensu stricto Indigenous Strains and their Effect on Glycerol and Malic Acid Concentrations in Wine

The perception that large number of chemicals appearing in wine is closely related to yeast strain initiated many investigations concerning yeast influence on the sensory characteristics of wine. With that aim, an investigation of two indigenous Saccharomyces sensu sticto strains isolated from the Zagreb wine region has been initiated. The main goal was to establish the yeasts fermentative ability and the quantitative determination of glycerol production, the most abundant secondary product of alcohol fermentation. Gewurtztraminer must was inoculated with Saccharomyces sensu stricto strains S1 and S2, while spontaneous fermentation with indigenous microorganisms served as control.Fermentative ability was determined through sugar utilization during the fermentation and properties of produced wines were determined by chemical and sensory analysis. Results confirmed that the tested strains S1 and S2 have greater fermentative ability, produce more glycerol and transform malic acid more efficiently than indigenous strains. Sensory evaluation determined a high divergency in wine taste and fragrancy.

yeast ; fermentative ability ; glycerol ; malic acid

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