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Analyses of Aroma Components of Chardonnay Wine Fermented by Different Yeast Strains

Mojmir Wondra1* and Marin Berovič2


1
Biotechnical Faculty, University of Ljubljana Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia

2Faculty of Chemistry and Chem. Technology, University of Ljubljana Hajdrihova 19, SI-1115 Ljubljana, Slovenia

Article history:

Received August 10, 2000
Accepted March 23, 2001

Key words:

different yeast strains, Saccharomyces cerevisiae, chardonnay, wine aromas

Summary:

The aim of this work was to evaluate the influence of selected wine yeasts on the quality of primary and secondary wine aromas using chemical and sensorial evaluation. Twenty-nine selected yeast strains were tested in 5 L samples of homogeneous pasteurized must of Chardonnay variety. Samples of young wine were analysed for 4 higher alcohols, 4 fatty acids and 14 esters immediately after fermentation. At the same time wines were sensorially evaluated. The results demonstrate that different yeast strains result in a significant variety of aroma compounds and final wine quality. The optimal yeast strain for the Chardonnay variety was evaluated according to chemical and sensorial analysis. 



*Corresponding author:           mojmir.wondra@bt.uni-lj 
                                               ++386 (0)1 4231 161
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