Formation of ethyl acetate and isoamyl acetate by various species of wine yeasts

被引：167

作者：

Plata, C ^{[1
]}

Millán, C ^{[1
]}

Mauricio, JC ^{[1
]}

Ortega, JM ^{[1
]}

机构：

[1] Univ Cordoba, Fac Sci, Dept Microbiol, Cordoba 14071, Spain

来源：

FOOD MICROBIOLOGY | 2003年 / 20卷 / 02期

关键词：

ethyl acetate; wine yeasts; grape juice;

D O I：

10.1016/S0740-0020(02)00101-6

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Formation of ethyl acetate and isoamyl acetate by seven wine yeast strains in a model grape juice was examined during fermentation. The amounts in which the two esters are produced during fermentation were found to depend on the particular yeast strain, its specific production rate and its rate of survival in the wine. Kloeckera apiculata exhibited the highest ability for acetate formation. Hansenula subpelliculosa, Kluyveromyces marxianus, Torulaspora delbrueckii and Saccharomyces cerevisiae produced intermediate levels and Pichia membranaefaciens and Candida guilliermondii very low levels of the two esters measured in this study. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：217 / 224

页数：8

共 39 条

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