Influence of indigenous Saccharomyces paradoxus strains on Chardonnay wine fermentation aroma
Identifieur interne : 000587 ( Main/Exploration ); précédent : 000586; suivant : 000588Influence of indigenous Saccharomyces paradoxus strains on Chardonnay wine fermentation aroma
Auteurs : Sandy Orlic [Croatie] ; Sulejman Redzepovic [Croatie] ; Ana Jeromel [Croatie] ; Stanka Herjavec [Croatie] ; Lucilla Iacumin [Italie]Source :
- International Journal of Food Science & Technology [ 0950-5423 ] ; 2007-01.
English descriptors
Abstract
Seven indigenous yeast strains of Saccharomyces paradoxus previously isolated and identified using molecular and physiological methods were tested for their fermentation abilities. Chemical analyses of produced wines showed differences compared with the Saccharomyces cerevisiae strain used as a control. The examined S. paradoxus strains showed good fermentation vigour, ethanol tolerance and difference in the fermentation rate. Four of seven analysed S. paradoxus strains (RO66, RO54, RO11 and RO134) metabolised sugar up to 1 g L−1. The total amount of higher alcohol was lower compared with S. cerevisiae wines. Strain RO83 was able to degrade up to 40% malic acid and can be used for biological deacidification. Sensory evaluation of dry and semidry wines underlined good enological properties and positive influence of tested wine strains on final wine quality. All these properties of S. paradoxus strains pointed out the possibility of their application in wine industry.
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DOI: 10.1111/j.1365-2621.2006.01217.x
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paradoxus previously isolated and identified using molecular and physiological methods were tested for their fermentation abilities. Chemical analyses of produced wines showed differences compared with the Saccharomyces cerevisiae strain used as a control. The examined S. paradoxus strains showed good fermentation vigour, ethanol tolerance and difference in the fermentation rate. Four of seven analysed S. paradoxus strains (RO66, RO54, RO11 and RO134) metabolised sugar up to 1 g L−1. The total amount of higher alcohol was lower compared with S. cerevisiae wines. Strain RO83 was able to degrade up to 40% malic acid and can be used for biological deacidification. Sensory evaluation of dry and semidry wines underlined good enological properties and positive influence of tested wine strains on final wine quality. 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