Glycerol and other fermentation products of apiculate wine yeasts

Ninety‐six strains of apiculate wine yeasts were studied for their ability to produce glycerol, acetaldehyde, ethyl acetate, sulphur dioxide and hydrogen sulphide in synthetic medium. Hanseniaspora guilliermondii produced smaller quantities of glycerol, acetaldehyde and hydrogen sulphide than Kloeck...

Full description

Saved in:
Bibliographic Details
Published inJournal of applied microbiology Vol. 82; no. 5; pp. 615 - 618
Main Authors Romano, P., Suzzi, G., Comi, G., Zironi, R., Maifreni, M.
Format Journal Article
LanguageEnglish
Published Oxford, UK Blackwell Publishing Ltd 01.05.1997
Subjects
Hanseniaspora guilliermondii
Kloeckera apiculata
Vitaceae
Online AccessGet full text

Cover

More Information
Summary:Ninety‐six strains of apiculate wine yeasts were studied for their ability to produce glycerol, acetaldehyde, ethyl acetate, sulphur dioxide and hydrogen sulphide in synthetic medium. Hanseniaspora guilliermondii produced smaller quantities of glycerol, acetaldehyde and hydrogen sulphide than Kloeckera apiculata, whereas the production of ethyl acetate and sulphur dioxide was found to be similar. Strains characterized by different capacities and properties were found for both species. The existence of apiculate strains differing in secondary compound production is of technological interest, as these yeasts constitute potential flavour producers. Selected strains of apiculate yeasts might favour an enhanced flavour formation and yield desirable characteristics to the final product.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:1364-5072
1365-2672
DOI:10.1111/j.1365-2672.1997.tb03592.x