Influence of media composition and temperature on volatile aroma production by various wine yeast strains
Petravic Tominac, V.,University of Zagreb (Croatia). Dept. of Biochemical Engineering | Kovacevic Ganic, K.,University of Zagreb (Croatia). Dept. of Food Technology Engineering | Komes, D.,University of Zagreb (Croatia). Dept. of Food Technology Engineering | Gracin, L.,University of Zagreb (Croatia). Dept. of Food Technology Engineering | Banovic, M.,University of Zagreb (Croatia). Dept. of Food Technology Engineering | Maric, V.,University of Zagreb (Croatia). Dept. of Biochemical Engineering
Volatile aroma compounds production by two autochthonous Saccharomyces cerevisiae strains, isolated from Istria region, and three other yeast strains (Saccharomyces bayanus and two commercial Saccharomyces cerevisiae wine yeasts) was investigated on a small scale using synthetic VP4 medium and Grasevina must at 12 and 20 deg C. The results obtained by gas chromatography analyses were compared with the aroma production properties of the native microflora, remaining after Grasevina must sulphiting. In both media and at both temperatures, the wine yeasts investigated showed different metabolic profiles regarding the tested volatile aroma compounds, which should be taken in consideration for autochthonous wine production. Although the synthetic medium proved to be appropriate for the investigation of the fermentative properties, the determination of secondary aroma production by wine yeasts has to be conducted by must fermentation or possibly by fermentation of another synthetic medium whose composition would be more similar to must.
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