Selective use of wine yeast strains having different volatile phenols production

Authors

  • Maria Stella Grando
  • G. Versini
  • G. Nicolini
  • F. Mattivi

DOI:

https://doi.org/10.5073/vitis.1993.32.43-50

Keywords:

wine yeat, volatile phenols, Gewürztraminer

Abstract

Among Saccharomyces cerevisiae wine yeasts, we found a high frequency of strains having the ability to decarboxylate 4-hydroxycinnamic acid and 3-methoxy-4-hydroxy-cinnamic acid. From Gewurztraminer juices fermented by S. cerevisiae wine strains with and without such character, we obtained wines with considerably different levels of volatile phenols and some interesting evidences of the likely precursors of 4-vinylguaiacol and 4-vinylphenol. The identification of yeast strains by electrophoretic karyotyping gave us the possibility of evaluating the effective contribution of the yeast in the organoleptic characteristic of Traminer wines associated with the concentration of such volatile phenols.

Downloads

Published

2015-09-02

Issue

Vol. 32 No. 1 (1993): Vitis

Section

Article

License

The content of VITIS is published under a Creative Commons Attribution 4.0 license. Any user is free to share and adapt (remix, transform, build upon) the content as long as the original publication is attributed (authors, title, year, journal, issue, pages) and any changes to the original are clearly labeled. We do not prohibit or charge a fee for reuse of published content. The use of general descriptive names, trade names, trademarks, and so forth in any publication herein, even if not specifically indicated, does not imply that these names are not protected by the relevant laws and regulations. The submitting author agrees to these terms on behalf of all co-authors when submitting a manuscript. Please be aware that this license cannot be revoked. All authors retain the copyright on their work and are able to enter into separate, additional contractual arrangements.