Journal ArticleDOI
The effects of grape must fermentation conditions on volatile alcohols and esters formed by Saccharomyces cerevisiae
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TLDR
Ergosterol and oleic acid added to the musts generally increased the levels of the aroma compounds in wine compared to those obtained in anaerobic conditions.Abstract:
Changes in aroma compounds synthesised from grape must during fermentation carried out by Saccharomyces cerevisiae, in semi-aerobic, anaerobic, short aeration conditions and after adding ergosterol and oleic acid to the must were studied. The biosynthesis of these aroma compounds was strongly dependent on the fermentation conditions and on the growth of the yeast. Ethanol, isoamyl alcohols, isobutyl alcohol, phenethyl alcohol and isoamyl, butyl and hexyl acetates were produced in greater concentrations in semiaerobic conditions, mainly during cellular growth. 1-Butanol and 1-pentanol were produced in greater levels in anaerobic conditions, when cellular growth was lower. Ergosterol and oleic acid added to the musts generally increased the levels of the aroma compounds in wine compared to those obtained in anaerobic conditions. © 1997 SCI.read more
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Yeast and its Importance to Wine Aroma - A Review
TL;DR: The importance of untapping the hidden wealth of indigenous yeast species present on grapes, and the selection and genetic development of yeast starter culture strains with improved flavour profiles are highlighted.
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The Microbiology of Cocoa Fermentation and its Role in Chocolate Quality
TL;DR: To improve the quality of the processed beans, more research is needed on pectinase production by yeasts, better depulping, fermenter design, and the use of starter cultures.
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C6-alcohols as varietal markers for assessment of wine origin
TL;DR: Comissao de Viticultura da Regiao dos Vinhos Verdes (EVAG), the Direccao Regional de Agricultura de Entre Douro e Minho (DVF), the Solar de Serrade and the Casa da Tapada Sociedade Agricola Lda. POAGRO
Journal ArticleDOI
Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation.
Stéphanie Rollero,Audrey Bloem,Audrey Bloem,Carole Camarasa,Isabelle Sanchez,Anne Ortiz-Julien,Jean-Marie Sablayrolles,Sylvie Dequin,Jean-Roch Mouret +8 more
TL;DR: A model to predict the combined effects of initial nitrogen and phytosterol content and fermentation temperature on the production of volatile compounds found differences in regulation of the synthesis of acetates of higher alcohols and ethyl esters, suggesting that fatty acid availability is the main factor influencing the synthesisation of ethyl Esters.
Journal ArticleDOI
Effects of pH, temperature and SO2 on the formation of pyranoanthocyanins during red wine fermentation with two species of Saccharomyces.
TL;DR: This is the first report that the formation of a vinylphenolic derivative of anthocyanin, malvidin-3-O-glucoside-4-vinylguaiacol, can be favored by fermentation with certain yeasts, possibly those with cinnamoyl decarboxylase activity.