Kvasny Prum. 2007; 53(7-8): 215-221 | DOI: 10.18832/kp2007013

The influence of the yeast on aromatic profile of the wine.Peer-reviewed article

Katarína FURDÍKOVÁ, Fedor MALÍK
Ústav biotechnológie a potravinárstva, Oddelenie biochemickej technológie, Fakulta chemickej a potravinárskej technologie STU, Bratislava

The proces of wine fermentation altogether with other factors have significant impact on the origin of broad bouquet and flavour spectrum of the wine, both used yeast strain and natural microflora of the grapes. The mechanism of the origin of sensoric most important groups of organic compounds - alcohols, esters, acetaldehydes, volatile acids, terpenoids, sulphuric compounds and volatile phenols and its composition are discussed in this article.The proces of wine fermentation altogether with other factors have significant impact on the origin of broad bouquet and flavour spectrum of the wine, both used yeast strain and natural microflora of the grapes. The mechanism of the origin of sensoric most important groups of organic compounds - alcohols, esters, acetaldehydes, volatile acids, terpenoids, sulphuric compounds and volatile phenols and its composition are discussed in this article.

Keywords: wine, aroma, fermentation, sensory active substances

Published: July 1, 2007 

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