PRODUCTION OF HIGHER ALCOHOLS, ETHYL-ACETATE, ACETALDEHYDE AND OTHER COMPOUNDS BY 14 SACCHAROMYCES-CEREVISIAE WINE STRAINS ISOLATED FROM THE SAME REGION (SALNES, NW SPAIN)

被引：65

作者：

LONGO, E ^{[1
]}

VELAZQUEZ, JB ^{[1
]}

SIEIRO, C ^{[1
]}

CANSADO, J ^{[1
]}

CALO, P ^{[1
]}

VILLA, TG ^{[1
]}

机构：

[1] UNIV SANTIAGO COMPOSTELA,FAC FARM,CATEDRA MICROBIOL,E-15706 SANTIAGO,SPAIN

来源：

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY | 1992年 / 8卷 / 05期

关键词：

AROMA; COMPOUND; SACCHAROMYCES-CEREVISIAE; WINE;

D O I：

10.1007/BF01201958

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：

Fourteen strains of the yeast Saccharomyces cerevisiae were isolated from three wineries in the Salnes wine region (N.W. Spain) at the three different periods of the natural fermentation. Each wild yeast was screened for production of acetaldehyde, ethyl acetate, isobutanol, n-propanol, amylic alcohol and other important enological compounds during laboratory scale fermentations of grape juice. After 25 days at 20-degrees-C, the analytical results evidenced variations in the production of acetaldehyde (from 13.1 to 24.3 mg/1), isobutanol (from 27.7 to 51.1 mg/l), amyl alcohols (from 111 to 183 mg/l) and ethyl acetate (from 19.3 to 43.7 mg/l). Although isolated from the same wine region, differences in the wine composition were observed depending on the particular yeast strain used for the vinification experiments.

引用

页码：539 / 541

页数：3

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