Influence of different nutrition conditions on main volatiles of wine yeasts

• Published in: Journal of food and nutrition research Vol. 53; no. 4; pp. 304 - 312
• Main Authors: FURDIKOVA, KATARINA, SEVCECH, JOZEF, DURCANSKA, KATARINA, HRONSKA, HELENA, Malik, Fedor
• Format: Journal Article
• Language: English
• Published: 01.01.2014
• Subjects: SACCHAROMYCES CEREVISIAE; Vitaceae; Yeasts
• ISSN: 1336-8672

Volatile acids, higher alcohols and esters produced during fermentation are the main components of secondary aroma of wine. Their production relates to predisposition of the yeast strain, physical conditions of fermentation and chemical composition of the fermented medium including presence of necessary vitamins. In particular autochthonous yeasts influence the volatile profile by their own way. We selected 12 autochthonous yeasts from our collection of yeasts, and analysed their impact on main volatile organic compounds profile of defined fermentation media. Each Saccharomyces cerevisiae strain had its own demands on nutrition and its metabolism directly or indirectly affected the chemical composition of wine. Even if the concentration of assimilable nitrogen was sufficient, lack of vitamins led to reduction of the production of fusel alcohols (2 butanol, 2,3-butanediol and isoamyl alcohol). In contrary, production of isobutanol did not require external source of vitamins.