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Gewählte Publikation:

Pavelescu, D; Mandl, K; Steidl, R; Blesl, X; Spangl, B.
(2015): THE INFLUENCE OF YEASTS ON THE AROMA PROFILE OF VIENNESE SAUVIGNON BLANC WINES
MITT KLOSTERNEUBURG. 2015; 65(3): 157-169.

Abstract:
Five different yeasts (X5, VL3, Delta, Revelation Thiols and Alchemy II) and one yeasts mixture (X5 + Alchemy II) were tested for the ability to liberate volatile thiols during alcoholic fermentation. The chemical composition and the sensory attributes of the Sauvignon blanc wines were monitored. The yeasts applied provoked significant differences regarding the production of 4-mercapto-4-methylpentan-2-one (4-MMP) and 3-mercaptohexan-1-ol (3-MH). Fermentation aroma substances isoamyl acetate, phenylethyl acetate, 2-phenylethanol and ethyl hexanoate were as well significantly influenced by the yeasts used. Co-inoculated fermentation of different yeast strains can produce wines with different chemical composition and sensory profile, compared to wines produced from the same must with pure strains. In this experiment, the yeasts used for fermentation were a deciding factor not just for aroma production, but for a successful alcoholic fermentation. Not all the yeasts applied fermented the grape juice to dryness.
Autor*innen der BOKU Wien:
Spangl Bernhard

Find related publications in this database (Keywords)
xxxSauvignon blancxxx
volatile thiols
fermentation aroma
yeast strains
yeasts mixture


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