Eight yeasts (Anchor Yeast Vin13, Blastosel FR95, AEB Fermol Arome Plus, Lamothe Abiet Excellence STR, Anchor Yeast Alchemy II, La Claire EM2, Vason Premium Chardonnay, Laffort Zymaflore VL3) were used for the fermentation of 7 different white juices, and the relevant wines were analysed by GC-MS/MS. Significant differences were observed between yeasts in wine composition as regards: basic parameters (with the exception of alcohol), higher alcohols, acetaldehyde, ethyl acetate, acetates and esters, C6 alcohols, 2- phenylethanol, metionol, benzyl alcohol, and short- and middle-chain fatty acids
Nicolini, G.; Paolini, M.; Román, T.; Tonidandel, L.; Larcher, R. (2019). Impact of several 2017 commercial yeasts in the aroma volatiles profile of white wines. In: XVI Congreso Latinoamericano de Viticultura y Enología, Ica, Perù, 26-30 noviembre 2019: 351-354. handle: http://hdl.handle.net/10449/58971
Impact of several 2017 commercial yeasts in the aroma volatiles profile of white wines
Nicolini, G.
Primo
;Paolini, M.;Román, T.;Tonidandel, L.;Larcher, R.Ultimo
2019-01-01
Abstract
Eight yeasts (Anchor Yeast Vin13, Blastosel FR95, AEB Fermol Arome Plus, Lamothe Abiet Excellence STR, Anchor Yeast Alchemy II, La Claire EM2, Vason Premium Chardonnay, Laffort Zymaflore VL3) were used for the fermentation of 7 different white juices, and the relevant wines were analysed by GC-MS/MS. Significant differences were observed between yeasts in wine composition as regards: basic parameters (with the exception of alcohol), higher alcohols, acetaldehyde, ethyl acetate, acetates and esters, C6 alcohols, 2- phenylethanol, metionol, benzyl alcohol, and short- and middle-chain fatty acids
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