engleski

The Influence of Some Commercial Saccharomyces cerevisiae Strains on the Quality of Chardonnay Wines

Changes in some aroma compounds and sensory prpperties caused by commercial S.cerevisiae strains and by epiphyte microorganisms in Chardonnay wines were investigated.Wines fermented with the Lavin-71 B strain contained significantly lower tained from spontaneous and other inoculated fermentations.The highest concentrations of 2-phenyl ethanol and 2-phenyl ethyl acetate were found in the spontaneously fermented wines, whereas no essential changes in these compounds were found among the wines of other treatments.Compared to the spontaneous fermentation, Lavin-71 B strain fermented wines had somewhat higher concentrations of butyric and caproic acid and ethyl butyrate.Lavin-71 B strain fermented wines were assessed as the best whereas the quality of the wines produced with Lavin aromatic-2056 strain was the most inferior in quality.

Saccharomyces cerevisiae; volatile compounds; sensory properties; wine

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