Effect of Yeasts on the Aroma Profile of Sauvignon Blanc Varietal Wine

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis

Michal Kumsta¹  Mojmír Baron¹  Božena Průšová¹  Jiří Sochor¹ 

[1] Department of Viticulture and Enology, Faculty of Horticulture, Mendel University in Brno, Valtická 337, CZ‑691 44 Lednice, Czech Republic;

关键词: yeasts;    fermentation;    aromatic profile;    Sauvignon Blanc;    GC-MS analysis;   

DOI  :  10.11118/actaun201866040889

来源: DOAJ

【 摘 要 】

In this study effects of commercial yeast preparations on the aromatic profile of Sauvignon Blanc varietal wine were investigated. Grape juice was divided to 7 experimental variants and fermented spontaneously and using 6 commercial strains of Saccharomyces cerevisiae. In final wine samples, essential analytical parameters and selected aromatic compounds were analysed. The highest content of esters was found out in samples fermented by spontaneous micro‑flora; in this case, concentrations of ethyl hexanoate, ethyl octanoate and ethyl decanoate were 682 µg/L, 735 µg/L and 162 µg/L, respectively. The highest content of acetates was recorded in samples fermented by yeast Vulcaferm Sauvignon; concentrations of isoamyl acetate, 2‑phenylethyl acetate and isobutyl acetate were 7.8 mg/L, 244 µg/L and 137 µg/L, respectively. Yeast strain suitable for cold fermentation (Oenoferm Fredo) produced high amounts of ethyl esters and acetates. As far as the sensory evaluation was concerned, the best rating got the sample fermented by these yeasts; it showed a high degree of smell and flavour cleanness as well as a very good overall harmony.

【 授权许可】

Unknown