Original scientific paper

Comparison of Wine Aroma Compounds Produced by Saccharomyces paradoxus and Saccharomyces cerevisiae Strains

Ana Majdak ; Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, HR-10000 Zagreb, Croatia
Stanka Herjavec ; Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, HR-10000 Zagreb, Croatia
Sandi Orlić ; Department of Microbiology, Faculty of Agriculture, University of Zagreb Svetošimunska 25, HR-10000 Zagreb, Croatia
Sulejman Redžepović ; Department of Microbiology, Faculty of Agriculture, University of Zagreb Svetošimunska 25, HR-10000 Zagreb, Croatia
Nikola Mirošević ; Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, HR-10000 Zagreb, Croatia

Abstract

The aim of this study is to determine specific enological characteristics of Saccharomyces paradoxus species, potential differences in production of volatile components between Saccharomyces paradoxus and Saccharomyces cerevisiae strains and their influence on final wine quality. Samples of young wine were analysed for higher alcohols, fatty acids and volatile esters. At the same time wines were subjected to sensory evaluation. The results showed a notable influence of Saccharomyces paradoxus strain RO88 on chemical and sensory properties of Gewürtztraminer wine and indicated some differences between Saccharomyces paradoxus and Saccharomyces cerevisiae species.

Keywords

Saccharomyces paradoxus; wine volatile compounds; sensory characteristics

Hrčak ID:

178428

URI

https://hrcak.srce.hr/178428

Publication date:

18.6.2002.

Article data in other languages: croatian

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