Comparison of Wine Aroma Compounds Produced by Saccharomyces paradoxus and Saccharomyces cerevisiae Strains

Comparison of Wine Aroma Compounds Produced by Saccharomyces paradoxus and Saccharomyces cerevisiae Strains

Ana Majdak¹*, Stanka Herjavec¹, Sandi Orlić², Sulejman Redžepović² and Nikola Mirošević¹¹Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, HR-10000 Zagreb, Croatia
²Department of Microbiology, Faculty of Agriculture, University of Zagreb Svetošimunska 25, HR-10000 Zagreb, Croatia

Article history:
Received: November 12, 2001
Accepted: April 10, 2002

Key words:
Saccharomyces paradoxus, wine volatile compounds, sensory characteristics

Summary:
The aim of this study is to determine specific enological characteristics of Saccharomyces paradoxus species, potential differences in production of volatile components between Saccharomyces paradoxus and Saccharomyces cerevisiae strains and their influence on final wine quality. Samples of young wine were analysed for higher alcohols, fatty acids and volatile esters. At the same time wines were subjected to sensory evaluation. The results showed a notable influence of Saccharomyces paradoxus strain RO88 on chemical and sensory properties of Gewürtztraminer wine and indicated some differences between Saccharomyces paradoxus and Saccharomyces cerevisiae species.

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