Some tropical Saccharomyces cerevisiae strains, isolated from Champús, a traditional Colombian low alcoholicfermented beverage, were characterised in order to select yeasts for aroma improvement in wine. H2S production, volatileacidity, β-glucosidase activity, higher alcoholesters and terpenes production were evaluated in this study. These tropicalstrains were characterised by a considerable production of ethyl hexanoate, 2-phenylethanol, 2-phenylethyl acetate,and geraniol, detected by SPME-GC-MS. Odor activity values were calculated to analyse the effects of yeasts strains onwine aroma, resulting in six distinctive wine groups, as evidenced by discriminant analysis. These results suggest thatSaccharomyces strains isolated from Champús can be an important source for new tropical yeast biotypes with potentialwinemaking applications, producing a wide range of aroma compounds.[...]

Volatile compounds produced in wine by Colombian wild Saccharomyces cerevisiae strains

CHAVES LOPEZ, CLEMENCIA;SERIO, ANNALISA;PAPARELLA, Antonello;SUZZI, Giovanna
2009-01-01

Abstract

Some tropical Saccharomyces cerevisiae strains, isolated from Champús, a traditional Colombian low alcoholicfermented beverage, were characterised in order to select yeasts for aroma improvement in wine. H2S production, volatileacidity, β-glucosidase activity, higher alcoholesters and terpenes production were evaluated in this study. These tropicalstrains were characterised by a considerable production of ethyl hexanoate, 2-phenylethanol, 2-phenylethyl acetate,and geraniol, detected by SPME-GC-MS. Odor activity values were calculated to analyse the effects of yeasts strains onwine aroma, resulting in six distinctive wine groups, as evidenced by discriminant analysis. These results suggest thatSaccharomyces strains isolated from Champús can be an important source for new tropical yeast biotypes with potentialwinemaking applications, producing a wide range of aroma compounds.[...]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11575/15960
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