Production of linalool, cis- and trans-nerolidol, and trans,trans-farnesol by Saccharomyces fermentati growing as a film on simulated wine

Authors

  • G. L. Fagan Department of Chemistry and Department of Vitlculture and Enology, Unlverslty of Callfornia, Davis, Callfornla, USA
  • R. E. Kepner Department of Chemistry and Department of Vitlculture and Enology, Unlverslty of Callfornia, Davis, Callfornla, USA
  • A. D. Webb Department of Chemistry and Department of Vitlculture and Enology, Unlverslty of Callfornia, Davis, Callfornla, USA

DOI:

https://doi.org/10.5073/vitis.1981.20.36-42

Abstract

Linalool, cis-nerolidol, trans-nerolidol, and trans,trans-farnesol are produced in low concentrations by the wine yeast Saccharomyces fermentati growing as a film for 10 weeks on the surface of a simulated fino sherry containing ethanol as the only volatile carbon containing compound. lt is not known whether Saccharomyces cerevisiae also produces terpenes while fermenting grape juice to wine. However, caution seems advisable in differentiating among Vitis vinifera cultivars on the basis of terpenes found in the wines.

Die Bildung von Linalool, cis- und trans-Nerolidol sowie trans,trans-Farnesol durch eine Decke von Saccharomyces fermentati auf einem Modellwein

Die deckenbildende Form von Saccharomyces fermentati erzeugte im Verlauf von 10 Wochen auf einem simulierten Fino-Sherry, der als einzige flüchtige Kohlenstoffverbindung Äthanol enthielt, geringe Mengen von Linalool, cis-Nerolidol, trans-Nerolidol und trans,trans-Farnesol. Es ist zwar nicht bekannt, ob Saccharomyces cerevisiae bei der Vergärung von Traubensaft ebenfalls Terpene bildet; trotzdem scheint Vorsicht geboten zu sein, wenn Vitis-vinifera-Sorten aufgrund der in den Weinen gefundenen Terpene charakterisiert werden.

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Published

2016-06-22

Issue

Vol. 20 No. 1 (1981): Vitis

Section

Article

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