Contribution by Saccharomyces cerevisiae Yeasts to Fermentation and Flavour Compounds in Wines from cv. Kalecik karasι Grape
C. Nurgel, 1 H. Erten, 1, 2 A. Canbas, 1 T. Cabaroglu 1 and S. Selli 1
1 University of Cukurova, Faculty of Agriculture, Dept. of Food Engineering, 01330 Adana, Turkey
2 Corresponding author: E-mail: herten@mail.cu.edu.tr
J. Inst. Brew. 108(1):68-72, 2002 | VIEW ARTICLE
ABSTRACT
The effect of indigenous and commercial S. cerevisiae
yeasts on fermentation and flavour compounds of wines was
examined in pasteurised grape juice. The flavour compounds
were analysed and identified by GC-FID and GC-MS, respectively
and in general, the amounts of these volatiles were increased
by the use of both indigenous and commercial yeasts. The levels
of isoamyl alcohol, isoamyl acetate, ethyl octanoate and ethyl
deconoate exceeded flavour thresholds. All grape juices were
fermented to dryness. Selected yeasts produced higher ethanol
concentrations compared to spontaneous fermentations.
Key words:
cv. Kalecik karasι, fermentation, flavour compounds,
Saccharomyces cerevisiae, wine, yeast.
Publication no. G-2002-0320-02R ©2002 The Institute & Guild of Brewing