Effect of yeasts on the aroma profile of sauvignon blanc varietal wine

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F18%3A43914346" target="_blank" >RIV/62156489:43510/18:43914346 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.11118/actaun201866040889" target="_blank" >https://doi.org/10.11118/actaun201866040889</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.11118/actaun201866040889" target="_blank" >10.11118/actaun201866040889</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of yeasts on the aroma profile of sauvignon blanc varietal wine

Popis výsledku v původním jazyce

In this study effects of commercial yeast preparations on the aromatic profile of Sauvignon Blanc varietal wine were investigated. Grape juice was divided to 7 experimental variants and fermented spontaneously and using 6 commercial strains of Saccharomyces cerevisiae. In final wine samples, essential analytical parameters and selected aromatic compounds were analysed. The highest content of esters was found out in samples fermented by spontaneous micro-flora; in this case, concentrations of ethyl hexanoate, ethyl octanoate and ethyl decanoate were 682 μg / L, 735 μg / L and 162 μg / L, respectively. The highest content of acetates was recorded in samples fermented by yeast Vulcaferm Sauvignon; concentrations of isoamyl acetate, 2-phenylethyl acetate and isobutyl acetate were 7.8 mg / L, 244 μg / L and 137 μg / L, respectively. Yeast strain suitable for cold fermentation (Oenoferm Fredo) produced high amounts of ethyl esters and acetates. As far as the sensory evaluation was concerned, the best rating got the sample fermented by these yeasts; it showed a high degree of smell and flavour cleanness as well as a very good overall harmony.

Název v anglickém jazyce

Effect of yeasts on the aroma profile of sauvignon blanc varietal wine

Popis výsledku anglicky

In this study effects of commercial yeast preparations on the aromatic profile of Sauvignon Blanc varietal wine were investigated. Grape juice was divided to 7 experimental variants and fermented spontaneously and using 6 commercial strains of Saccharomyces cerevisiae. In final wine samples, essential analytical parameters and selected aromatic compounds were analysed. The highest content of esters was found out in samples fermented by spontaneous micro-flora; in this case, concentrations of ethyl hexanoate, ethyl octanoate and ethyl decanoate were 682 μg / L, 735 μg / L and 162 μg / L, respectively. The highest content of acetates was recorded in samples fermented by yeast Vulcaferm Sauvignon; concentrations of isoamyl acetate, 2-phenylethyl acetate and isobutyl acetate were 7.8 mg / L, 244 μg / L and 137 μg / L, respectively. Yeast strain suitable for cold fermentation (Oenoferm Fredo) produced high amounts of ethyl esters and acetates. As far as the sensory evaluation was concerned, the best rating got the sample fermented by these yeasts; it showed a high degree of smell and flavour cleanness as well as a very good overall harmony.

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

40500 - Other agricultural sciences

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2018

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis

ISSN

1211-8516

e-ISSN

—

Svazek periodika

66

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

889-896

Kód UT WoS článku

—

EID výsledku v databázi Scopus

2-s2.0-85054569405