Differences between wines fermented with and without sulphur dioxide using various selected yeasts

Abstract

ABSTRACT

Pre-fermentative replacement of sulphur dioxide by lysozyme and oenological tannins: Effect on the formation and evolution of volatile compounds during the bottle storage of white wines

“…Interestingly, the production of 3-ethoxy-1-propanol increased when SO 2 was absent, a result which is consistent with previous works on wines fermented without the use of SO 2 (Herraiz, Martin-Alvarez, Herraiz, & Cabezudo, 1989;Margheri & Versini, 1986;Sonni et al, 2009). Irwin (1992) postulated that the formation of this alcohol may derive from the Ehrlich degradation of O-ethylhomoserine, which is a by-product of the methionine biosynthetic pathway.…”

Replacement of sulfur dioxide by lysozyme and oenological tannins during fermentation: influence on volatile composition of white wines

“…26 Similar results on the role of SO 2 during alcohol fermentation have been reported by other authors. 21 -23 Conversely, the amounts of other alcohols, such as n-propanol and 3-ethoxy-1-propanol, were higher in wines fermented without SO 2 , as already reported by Herraiz et al 21 and Margheri and Versini. 23 For this class of compound, tannins did not show any appreciable effect.…”

“…29 These results were in contrast with some studies reported in the literature. For example, Herraiz et al, 21 when evaluating the differences between wines fermented with or without sulfur dioxide, found that, if compared with SO 2 -free fermentations, wines fermented with SO 2 were characterised by higher levels of ethyl octanoate, although there were no differences in the amounts of ethyl hexanoate. Similar findings were reported by Margheri and Versini, 23 who also noted that ethyl decanoate was produced at higher concentration in SO 2 -added musts.…”

The effects of grape must fermentation conditions on volatile alcohols and esters formed bySaccharomyces cerevisiae

“…The main factors a †ecting these products are the yeast species, the must type and fermentation conditions (Suomalainen and Lehtonen 1979 ;Soles et al 1982). These products are released into the fermentation medium and contribute to wine Ñavour, so that wine quality depends on the kind of compounds and concentration at which these are present (Herraiz et al 1989(Herraiz et al , 1990. It has been shown that the main fraction of the aroma compounds is produced during fermentation by yeast.…”