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Aroma Compounds in Wine as Influenced by Apiculate Yeasts

1996; Wiley; Volume: 61; Issue: 6 Linguagem: Inglês

10.1111/j.1365-2621.1996.tb10971.x

1750-3841

José Vicente Gil, José Juan Mateo, Misericordia Jiménez, A. Pastor, Tomás Huerta,

Food Quality and Safety Studies

ABSTRACT Aroma compounds of wines resulting from fermentation of sterile grape musts from Monastrell variety inoculated with pure and mixed cultures of apiculate and Saccharomyces yeasts, were isolated and analyzed by gas chromatography with flame ionization and mass spectrometry. Samples fermented with mixed cultures produced a higher concentration of selected compounds and higher total amounts of alcohols and acids, in contrast with wines produced with pure cultures of Saccharomyces spp. Apiculate yeasts are important in the chemical composition and quality of wine.