Production of volatile compounds in the fermentation of chardonnay musts inoculated with two strains of Saccharomyces cerevisiae with different nitrogen demands

  1. Torrea, D. 1
  2. Fraile, P. 2
  3. Garde, T. 1
  4. Ancín, C. 1
  1. 1 Universidad Pública de Navarra
    info

    Universidad Pública de Navarra

    Pamplona, España

    ROR https://ror.org/02z0cah89

  2. 2 Gobierno de Navarra
    info

    Gobierno de Navarra

    Pamplona, España

    ROR https://ror.org/025qq4838

Journal:
Food Control

ISSN: 0956-7135

Year of publication: 2003

Volume: 14

Issue: 8

Pages: 565-571

Type: Article

DOI: 10.1016/S0956-7135(02)00146-9 SCOPUS: 2-s2.0-0042197524 GOOGLE SCHOLAR

More publications in: Food Control

Institutional repository: lock_openOpen access Editor

Abstract

This paper studies the behaviour of two strains of Saccharomyces cerevisiae with different nitrogen requirements in the production of esters and higher alcohols during alcoholic fermentation. To carry out the study a chardonnay must with a high content of nitrogen compounds was used. The results showed that the strain with the highest nitrogen demand produced a higher concentration of esters during fermentation and gave rise to a wine with a somewhat lesser content of higher alcohols. The formation of volatile compounds was probably related to the consumption of nitrogen by the strains as the nitrogen nutrients act as precursors in the synthesis of esters and alcohols and regulate their production. © 2003 Elsevier Ltd. All rights reserved.