Acta Univ. Agric. Silvic. Mendelianae Brun. 2018, 66(4), 889-896 | DOI: 10.11118/actaun201866040889

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

Božena Průšová, Jiří Sochor, Mojmír Baroň, Michal Kumšta
Department of Viticulture and Enology, Faculty of Horticulture, Mendel University in Brno, Valtická 337, CZ-691 44 Lednice, Czech Republic

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.

Keywords: yeasts, fermentation, aromatic profile, Sauvignon Blanc, GC-MS analysis
Grants and funding:

The support from financial sources of the project IGA 14/2014/591 ZF is highly appreciated.

Published: August 31, 2018  Show citation

ACS AIP APA ASA Harvard Chicago IEEE ISO690 MLA NLM Turabian Vancouver
Průšová, B., Sochor, J., Baroň, M., & Kumšta, M. (2018). Effect of Yeasts on the Aroma Profile of Sauvignon Blanc Varietal Wine. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 66(4), 889-896. doi: 10.11118/actaun201866040889
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. CARASCOSA SANTIAGO, A., MUNOZ, R. and GONZÁLES GARCIA, R. 2011. Molecular wine microbiology. 1st Edition. Boston ed.: Academic Press.
    2. CLARKE, R. and BAKKER, J. 2004. Wine flavour chemistry. Chichester, UK: John Wiley and Sons. Go to original source...
    3. CORDENTE, A. G., CORDERO-BUESO, G., PRETORIUS, I. S. et al. 2013. Novel wine yeast with mutations in yeast that produce less acetic acid during fermentation. Fems Yeast Research, (13): 62-73. DOI: 10.1111/1567-1364.12010 Go to original source...
    4. HE, G. F., SUI, J. L., DU, J. H. and LIN, J. 2013. Characteristics and antioxidant capacities of five hawthorn wines fermented by different wine yeasts. Journal of the Institute of Brewing, 119(4): 321-327. DOI: 10.1002/jib.101 Go to original source...
    5. JACKSON, R. S. 2002. Wine tasting: a professional handbook. New York, USA: Academic Press.
    6. JOLLY, N. P., AUGUSTYN, O. P. H. and PRETORIUS, I. S. 2003. The effect of non-Saccharomyces yeasts on fermentation and wine quality. South African Journal of Enology and Viticulture, 24(2): 55-62. Go to original source...
    7. LAMBRECHTS, M. G. and PRETORIUS, I. S. 2000. Yeast and its importance to wine aroma: A review. South African Journal of Enology and Viticulture, 21: 97-129. Go to original source...
    8. LEE, P. R., SAPUTRA, A., YU, B., CURRAN, P. and LIU, S. Q. 2012. Effects of Pure and Mixed-Cultures of Saccharomyces cerevisiae and Williopsis saturnus on the Volatile Profiles of Grape Wine. Food Biotechnology, 26: 307-325. DOI: 10.1080/08905436.2012.723606 Go to original source...
    9. MENDES FERREIRA, A., CLIMACO, M. C. and MENDES FAIA, A. 2001. The role of non-Saccharomyces species in releasing glycosidic bound fraction of grape aroma components a preliminary study. Journal of Applied Microbiology, 91(1): 67-71. DOI: 10.1046/j.1365-2672.2001.01348.x Go to original source...
    10. MORENO-ARRIBAS, M. and POLO, A. M. 2009. Wine chemistry and biochemistry. New York: Springer. Go to original source...
    11. RIBÉREAU-GAYON, P., DUBOURDIEU, D., and DONÉCHE, A. B. 2006. Handbook of enology. Volume 2: he chemistry of wine stabilization and treatments. 2nd Edition. Chichester, UK: John Wiley & Sons. Go to original source...
    12. SCHNEIDER, V. 2005. Einfluss von Hefe und Gärung auf die Säure. 11th Edition. Der Winzer Zeitung.
    13. STEIDL, R. 2001a. Kellerwirtschat. Cadmos Verlag Gmbh.
    14. STEIDL, R. and RENNER, W. 2001b. Gärprobleme. Ursachen, Beurteilung, Behebung Verlag Eugen Ulmer.
    15. ZOECKLEIN, B. W., MARCY, J. E., WILIAMS, J. M. and JASINSKY, Y. 1997. Effect of native yeasts and selected strains of Saccharomyces cerevisiae on glycosyl glucose, potential volatile terpens, and selected aglycones of White Riesling. Journal of food composition and analysis, 10(1): 55-65 DOI: 10.1006/jfca.1996.0518 Go to original source...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY NC ND 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content