The Influence of Inoculum Level on Fermentation and Flavour Compounds of White Wines Made from cv. Emir
Huseyin Erten1,2, Hasan Tanguler1, Turgut Cabaroglu1 and Ahmet Canbas1
1 Cukurova University, Faculty of Agriculture, Department of Food Engineering, 01330, Adana, Turkey.
2 Corresponding author. E-mail: herten@cu.edu.tr
J. Inst. Brew. 112(3), 232–236, 2006 | VIEW ARTICLE
ABSTRACT
In this study, the influence of the addition of a commercial wine yeast (Saccharomyces cerevisiae) at inocula of 1 × 104 to 1 × 107 cells /ml in Emir must was investigated with a focus on yeast growth, fermentation rate, ethyl alcohol and flavour compound formation. Spontaneous fermentation without inoculation was also performed. Higher peak counts were observed with higher amounts of S. cerevisiae yeast. Addition of various amounts of yeast led to the earlier disappearance of non-Saccharomyces yeasts. The fermentation rate was improved with higher amounts of yeast, but ethanol production was not affected. Concentrations of higher alcohols increased with increasing inoculum levels, especially inoculum sizes of 1 × 106 cells /ml and 1 × 107 cells / ml. The amount of ethyl acetate was reduced with increased inoculum levels.
Key words:
Emir, fermentation, inoculum level, Saccharomyces Cerevisiae, volatile compounds, wine.
Publication no. G-2006-1016-454 ©2006 The Institute & Guild of Brewing