Analyses of Aroma Components of Chardonnay Wine Fermented by Different Yeast Strains

Mojmir Wondra1* and Marin Berovič2

Biotechnical Faculty, University of Ljubljana Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia

2Faculty of Chemistry and Chem. Technology, University of Ljubljana Hajdrihova 19, SI-1115 Ljubljana, Slovenia

Article history:

Received August 10, 2000
Accepted March 23, 2001

Key words:

different yeast strains, Saccharomyces cerevisiae, chardonnay, wine aromas


The aim of this work was to evaluate the influence of selected wine yeasts on the quality of primary and secondary wine aromas using chemical and sensorial evaluation. Twenty-nine selected yeast strains were tested in 5 L samples of homogeneous pasteurized must of Chardonnay variety. Samples of young wine were analysed for 4 higher alcohols, 4 fatty acids and 14 esters immediately after fermentation. At the same time wines were sensorially evaluated. The results demonstrate that different yeast strains result in a significant variety of aroma compounds and final wine quality. The optimal yeast strain for the Chardonnay variety was evaluated according to chemical and sensorial analysis. 

*Corresponding author:           mojmir.wondra@bt.uni-lj 
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