Garcia, Margarita published the artcileInfluence of Native Saccharomyces cerevisiae Strains from D.O.Vinos de Madrid in the Volatile Profile of White Wines, Computed Properties of 5405-41-4, the main research area is Saccharomyces white wine floral solvent herbaceous.
Yeasts during alc. fermentation form a vast number of volatile compounds that significantly influence wine character and quality. It is well known that the capacity to form aromatic compounds is dependent on the yeast strain. Thus, the use of native yeast strains, besides promoting biodiversity, encourages the conservation of regional sensory properties. In this work, we studied the volatile profile of Malvar wines fermented with 102 Saccharomyces cerevisiae yeast strains, isolated from vineyards and cellars belonging to the D.O.Vinos de Madrid. The wines elaborated with different S. cerevisiae showed a good classification by cellar of origin. Addnl., seven sensory descriptors have helped to classify the wines depending on their predominant aromatic character. Twenty-nine Saccharomyces strains, belonging to five of six cellars in the study, were characterized by producing wines with a fruity/sweet character. Floral, solvent, and herbaceous descriptors are more related to wines elaborated with Saccharomyces strains from organic cellars A, E, and F. Based on these findings, winemakers may use their best native S. cerevisiae strains, which add personality to their wine. Therefore, this study contributes to promoting the use of native Saccharomyces yeasts in winemaking.
Fermentation published new progress about Fermentation. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Computed Properties of 5405-41-4.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics