engleski

Influence of indigenous Saccharomyces paradoxus strains on Chardonnay wine fermentation aroma

Seven indigenous yeast strains of Saccharomyces paradoxus previously isolated and identificated with molecular and physiological methods were tested for their fermentation abilities. Chemical analyses of produced wines showed differences compared to the S. cerevisiae strain used as a control. The examined S. paradoxus strains showed good fermentation vigor, ethanol tolerance, and difference in the fermentation rate. Four of seven analyzed S.paradoxus strains (RO66, RO54, RO11 and RO134) metabolized sugar up to 1g/L. The total amount of higher alcohol was lower compared to S. cerevisiae wines. Strain RO 83 was able to degrade up to 40% malic acid and can be used for biological deacidification. Sensory evaluation of dry and semi-dry wines pointed out good enological properties and positive influence on final wine quality, especially S. paradoxus RO54 strain. All these properties of S. paradoxus strains pointed out the possibility of their application in wine industry.

Saccharomyces paradoxus; Chardonnay; volatile compounds

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