Influence of a mixed culture with Debaryomyces vanriji and Saccharomyces cerevisiae on the volatiles of a Muscat wine

Garcia, A.; Carcel C.; Dulau, L; Samson, A; Aguera, E; Agosin, E; Gunata, Z

Abstract

A non-Saccharomyces yeast strain, Debaryomyces vanriji, isolated from grape berry flora was found to influence wine volatiles of the cv. Muscat of Frontignan when co-cultured with native or inoculated with a selected strain of Saccharomyces cerevisiae during fermentation. The concentrations of several volatiles were significantly different (p < 0.05) between the control and the 2 wines inoculated with D. vanriji. The latter were richer in fatty acids, esters, and terpenols. The increase in geraniol concentration in D. vanriji wines could be attributed to the hydrolysis of the corresponding glucosidic precursor by D. vanriji ?-glucosidase. D. vanriji inoculated musts showed higher levels of ?-glucosidase activity through fermentation compared to the control sample.

Más información

Título según WOS: Influence of a mixed culture with Debaryomyces vanriji and Saccharomyces cerevisiae on the volatiles of a Muscat wine
Título según SCOPUS: Influence of a mixed culture with Debaryomyces vanriji and Saccharomyces cerevisiae on the volatiles of a Muscat wine
Título de la Revista: JOURNAL OF FOOD SCIENCE
Volumen: 67
Número: 3
Editorial: WILEY-BLACKWELL PUBLISHING, INC
Fecha de publicación: 2002
Página de inicio: 1138
Página final: 1143
Idioma: English
URL: http://doi.wiley.com/10.1111/j.1365-2621.2002.tb09466.x
DOI:

10.1111/j.1365-2621.2002.tb09466.x

Notas: ISI, SCOPUS