Kvasny Prum. 1985; 31(1): 7-10 | DOI: 10.18832/kp1985002

Effect of the yeast strain on a content and composition of aromatic compounds.Peer-reviewed article

G. VOJTEKOVÁ, B. SEDLÁČKOVÁ

Concentration of come aromatic compounds were determined in tree variants of wine produced by spontaneous fermentation of must from the cultivar Veltlín Green year 1982 (K) with the selected strain of Saccharomyces cerevisiae 3MTV/XIII (1) and Saccharomyces cerevisiae 15 RBV/k (2). In wines there were detected from the groups of the volatile compounds acetaldehyde, ethyl acetate, 1-propanol, isoamylalcohol and 2-phenylethanol and from the group of the secondary aromatic compounds capronate, caprylate, caprate, lactate and ethyl succinate. As a result of appropriate climatic conditions in the year 1982, the spontaneous fermentation was successful due to the selection of the non-identified Saccharomyces species from the natural microflora. The differences in the concentrations of aromatic compounds were very small. It was found that the selection of pure yeast strains isolated in the viticultural region of Small Carpat in the years1979 and 1981 was successful. The parameters of all wines produced were in a range of the prescribed quality.
(In Slovak, English summary only)

Keywords: yeasts, fermentation must

Published: January 1, 1985