Yeast starter cultures affecting wine fermentation and volatiles

Mateo, José Juan; Jiménez, Misericordia; Pastor, A.; Huerta, T.

doi:10.1016/s0963-9969(00)00168-x

Cited by 73 publications

(60 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The highest level of ethyl acetate in non-inoculated must could be due to the higher persistence of non-Saccharomyces yeasts during the alcoholic fermentation in agreement with Nurgel et al 23 , Xu et al 35 , Ciani et al 8 and Gadre-Cerdán and Ancín-Azpilicueta. 18 Mateo et al 20 reported similar results with ethyl acetate. It is reported that concentrations of ethyl acetate below 50 mg/L do not contribute to wine flavour, while amounts higher than 200 mg/L result in defects in wine quality 15 .…”

Section: Effect Of Inoculum Level On Flavour Compoundsmentioning

confidence: 65%

“…Simpson 29 and Etiévant 15 stated that among the esters, isoamyl acetate with a banana and fruity odour and a 1 mg/L flavour threshold, was the most abundant contributor to wine aroma. Mateo et al 20 stated that isoamyl acetate concentrations, depending on yeast strain inoculated, were higher or lower than the ones present in non-inoculated samples. In the present study, the influence of inoculum size on isobutyl acetate, ethyl butyrate and ethyl hexanoate (ethyl caproate) was less remarkable and the highest amount of ethyl hexanoate was formed with an inoculum level of 1 × 10 5 cells /mL.…”

Section: Effect Of Inoculum Level On Flavour Compoundsmentioning

confidence: 99%

“…The slowest fermentation rate was with spontaneous fermentation without inoculation. Several workers 12,17,20,32 have stated that increasing the inoculum level resulted in a faster fermentation rate with brewer's and wine yeast strains.…”

Section: Effect Of Inoculum Level On the Course Of Fermentationmentioning

confidence: 99%

“…The amount of n-propanol (1-propanol), however, decreased with increasing inoculum size compared to non-inoculated wine. Mateo et al 20 reported that increasing the inoculum level increased the relative amount of 3-methyl-1-butanol and n-propanol, but the relative concentration of isobutanol decreased. Esters are important contributors to the fruity or floral flavours of wines 15,31 .…”

Section: Effect Of Inoculum Level On Flavour Compoundsmentioning

confidence: 99%

See 3 more Smart Citations

The Influence of Inoculum Level on Fermentation and Flavour Compounds of White Wines Made from cv. Emir

Erten

Tangüler

Cabaroğlu

et al. 2006

Journal of the Institute of Brewing

View full text Add to dashboard Cite

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.

show abstract

Section: Effect Of Inoculum Level On Flavour Compoundsmentioning

confidence: 65%

Section: Effect Of Inoculum Level On Flavour Compoundsmentioning

confidence: 99%

Section: Effect Of Inoculum Level On the Course Of Fermentationmentioning

confidence: 99%

Section: Effect Of Inoculum Level On Flavour Compoundsmentioning

confidence: 99%

See 2 more Smart Citations

The Influence of Inoculum Level on Fermentation and Flavour Compounds of White Wines Made from cv. Emir

Erten

Tangüler

Cabaroğlu

et al. 2006

Journal of the Institute of Brewing

View full text Add to dashboard Cite

show abstract

“…The total concentration of higher alcohols in Rojal wines was below 300 mg/l. This allowed them to contribute positively to the aroma of the Rojal wines, giving it complexity (Mateo et al, 2001;Selli et al, 2004). Among the aliphatic alcohol 3-methyl-1-butanol showed the highest concentration in the four vintages.…”

Section: Volatile Compounds Formed Principally During the Alcoholic Fmentioning

confidence: 96%

The Aroma of Rojal Red Wines from La Mancha Region – Determination of Key Odorants

Sánchez‐Palomo¹,

García‐Carpintero²,

Gallego³

et al. 2012

Gas Chromatography in Plant Science, Wine Technology, Toxicology and Some Specific Applications

View full text Add to dashboard Cite

The influence of two yeast strains on fermentation and flavour composition of cider

Tangüler

Erten

2022

Flavour & Fragrance J

View full text Add to dashboard Cite

Turkey with the production of 3.62 million tons of apples in 2019 ranks third in the world after the USA and China. 1 Apples are processed for the production of apple juice, jam, dry fruits, stewed fruits, concentrates, puree, marmalade and wines (cider) worldwide. 2,3 Cider is one of the best methods to evaluate apples and avoid losses. 2 It is very common in some European countries. 4 Lately, the manufacture of cider has risen impressively in other countries on continents such as North America and Australia. 5 Cider is produced by spontaneous fermentation and/or adding selected pure starter culture, mainly Saccharomyces (S.) cerevisiae. 6,7 S. cerevisiae is utilized in ethyl alcohol fermentation due to its capability to induce dependable and fast process, facility of control and consistency of fermentation. 8 In the production of cider, spontaneous fermentation can occur very slowly and therefore is very hard to control. 9 To prevent the mentioned issues, some manufacturers have selected new and technological strains as starter cultures to ensure stability and desirable technological properties (such as avoiding any sensorial deflection) in the fermented alcoholic beverages. 5,9 One of the main characteristics that define the quality of cider is its aroma. Besides, it has an important role in consumer choices. 10 When the pure strain of S. cerevisiae is used as single, wines with plain aroma profiles can be generated. 11,12 On the contrary, volatile flavour profiles are changeable from one species to another one, even the same must is fermented. Consequently, the role of yeasts in the products of alcoholic fermentation has become complex and associated with the quality of alcoholic beverages (wine, cider etc).Therefore, it can be critical to choose the proper yeast strain/species for each kind of alcoholic beverage. 10 The usage of commercial pure yeast cultures in the active dry state of S. cerevisiae has become appealing and suitable. Besides, it provides a useful tool for fermentation technologies and the production of standard alcoholic beverages such as wine and cider. 11 Some researchers have notified

show abstract

Yeast starter cultures affecting wine fermentation and volatiles

Cited by 73 publications

References 9 publications

The Influence of Inoculum Level on Fermentation and Flavour Compounds of White Wines Made from cv. Emir

The Influence of Inoculum Level on Fermentation and Flavour Compounds of White Wines Made from cv. Emir

The Aroma of Rojal Red Wines from La Mancha Region – Determination of Key Odorants

The influence of two yeast strains on fermentation and flavour composition of cider

Contact Info

Product

Resources

About