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Influence of media composition and temperature on volatile aroma production by various wine yeast strains

Author

Listed:
  • Vlatka Petravić Tominac

    (Department of Biochemical Engineering)

  • Karin Kovačević Ganić

    (Department of Food Technology Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia)

  • Draženka Komes

    (Department of Food Technology Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia)

  • Leo Gracin

    (Department of Food Technology Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia)

  • Mara Banović

    (Department of Food Technology Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia)

  • Vladimir Marić

    (Department of Biochemical Engineering)

Abstract

Volatile aroma compounds production by two autochthonous Saccharomyces cerevisiae strains, isolated from Istria region, and three other yeast strains (Saccharomyces bayanus and two commercial Saccharomyces cerevisiae wine yeasts) was investigated on a small scale using synthetic VP4 medium and Graševina must at 12 and 20°C. The results obtained by gas chromatography analyses were compared with the aroma production properties of the native microflora, remaining after Graševina must sulphiting. In both media and at both temperatures, the wine yeasts investigated showed different metabolic profiles regarding the tested volatile aroma compounds, which should be taken in consideration for autochthonous wine production. Although the synthetic medium proved to be appropriate for the investigation of the fermentative properties, the determination of secondary aroma production by wine yeasts has to be conducted by must fermentation or possibly by fermentation of another synthetic medium whose composition would be more similar to must.

Suggested Citation

  • Vlatka Petravić Tominac & Karin Kovačević Ganić & Draženka Komes & Leo Gracin & Mara Banović & Vladimir Marić, 2008. "Influence of media composition and temperature on volatile aroma production by various wine yeast strains," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 26(5), pages 376-382.
    • Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:5:id:11-2008-cjfs
    DOI: 10.17221/11/2008-CJFS
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    Cited by:

    1. A. Kunicka-Styczyńska & E. Pogorzelski, 2009. "l-Malic Acid Effect on Organic Acid Profiles and Fermentation By-products in Apple Wines," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(SpecialIs), pages 228-231.

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