Formation of ethyl acetate and isoamyl acetate by various species of wine yeasts

Formation of ethyl acetate and isoamyl acetate by seven wine yeast strains in a model grape juice was examined during fermentation. The amounts in which the two esters are produced during fermentation were found to depend on the particular yeast strain, its specific production rate and its rate of s...

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Published inFood microbiology Vol. 20; no. 2; pp. 217 - 224
Main Authors Plata, C, Millán, C, Mauricio, J.C, Ortega, J.M
Format Journal Article
LanguageEnglish
Published London Elsevier Ltd 01.04.2003
Elsevier
Subjects
Biological and medical sciences
Ethyl acetate
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
Grape juice
Wine yeasts
Wines and vinegars
Wine yeasts
Ethyl acetate
Grape juice
Ester
Wine making
Grape
Biosynthesis
Models
Aroma
Fermentation
Species
Fruit juice
Wine yeast
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Summary:Formation of ethyl acetate and isoamyl acetate by seven wine yeast strains in a model grape juice was examined during fermentation. The amounts in which the two esters are produced during fermentation were found to depend on the particular yeast strain, its specific production rate and its rate of survival in the wine. Kloeckera apiculata exhibited the highest ability for acetate formation. Hansenula subpelliculosa, Kluyveromyces marxianus, Torulaspora delbrueckii and Saccharomyces cerevisiae produced intermediate levels and Pichia membranaefaciens and Candida guilliermondii very low levels of the two esters measured in this study.
Bibliography:ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
content type line 23
ISSN:0740-0020
1095-9998
DOI:10.1016/S0740-0020(02)00101-6