The Influence of Some Commercial Saccharomyces cerevisiae Strains on the Quality of Chardonnay Wines
Stanka Herjavec1*, Vesna Podgorski2, Sulejman Redžepović3 and Nikola Mirošević1
1Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, HR-10000 Zagreb, Croatia
2BADEL, Grada Gospića 7, HR-10000 Zagreb, Croatia
3Department of Microbiology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, HR-10000 Zagreb, Croatia
Article history:
Received: October 1, 2002
Accepted: January 24, 2003
Key words:
S. cerevisiae, volatile compounds, sensory properties, wine
Summary:
Changes in some aroma compounds and sensory properties caused by different commercial S. cerevisiae strains and by epiphyte microorganisms in Chardonnay wines were investigated. Wines fermented with the Lalvin-71 B strain contained significantly lower concentrations of alcohol, isoamyl alcohol, isobutanol and total acidity than the wines obtained from spontaneous and other inoculated fermentations. The highest concentrations of 2-phenyl ethanol and 2-phenyl ethyl acetate were found in the spontaneously fermented wines, whereas no essential changes in these compounds were found among the wines of other treatments. Compared to the spontaneous fermentation, Lalvin-71 B strain fermented wines had somewhat higher concentrations of butyric and caproic acid and ethyl butyrate. Lalvin-71 B strain fermented wines were assessed as the best whereas the quality of the wines produced with Lalvin aromatic-2056 strain was the most inferior in quality.
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