What is it about?
In this study, the effects of the use of different commercial yeasts on the aroma compounds of rosé wines produced from Öküzgözü grape grown in Turkey were investigated. For this purpose, three different wines have been produced through spontaneous fermentation and using commercial yeasts (NBY17 and Zymaflore X5). The aroma compounds were isolated using the liquid-liquid extraction method. These compounds were identified and quantified using the GC-MS-FID. The total amount of aroma compounds was found 150749.4 µg/l in spontaneous wine, 170681.6 µg/l in wine used NBY17, and 162623.1 µg/l in wine used Zymaflore X5. The most dominant aroma groups in wines were alcohols and esters. In general, NBY17 has been found to play an important role in the formation of pleasing aromatic compounds in wine both in terms of aroma formation and sensory properties. This study provided the first data on the formation ability of aroma compounds for NBY17 yeast.
Photo by Raissa Lara Lütolf (-Fasel) on Unsplash
Why is it important?
Many wineries today use commercial yeasts because of their ability to start fermentation directly, convert sugar to alcohol greatly, and produce wine with the desired properties, as well as producing small amounts of undesirable by-products. This study which was performed using Zymaflore X5 and NBY17 among these commercial yeasts were focused on the differences in the aroma compounds of rosé wines obtained from Öküzgözü grapes. Through this study were provides the first data on the ability of commercial wine yeast called NBY17 produced with the initiative of private institutions and government support in Turkey for forming of aroma compounds. The use of commercial yeast significantly influenced the amounts of aroma compounds in wines and the commercial yeast called NBY17 plays an important role in the formation of pleasing aroma compounds in wine.
Read the Original
This page is a summary of: The influence of different commercial yeasts on aroma compounds of rosé wine produced from cv. Öküzgözü grape, Journal of Food Processing and Preservation, May 2021, Wiley, DOI: 10.1111/jfpp.15610.
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Evaluation of Williopsis saturnus Inoculum Level on Fermentation and Flavor Compounds of White Wines Made from Emir (Vitis vinifera L.) Grown in Anatolia.
Williopsis saturnus, formerly known as Hansenula saturnus, synthesizes important levels of volatile esters, especially isoamyl acetate and ethyl acetate. Generally, it is not found in the natural environment grape surfaces and winery equipments, but with the production of desirable flavour, W. saturnus can potentially enhance the fruity flavor in wines obtained from neutral cultivar characteristics. Yeast inoculum level significantly affected wine fermentation and volatiles. Although there are various studies on the effects of inoculum levels of S. cerevisiae on wine and beer fermentation, there is no information concerning the effects of the inoculum levels of the W. saturnus on wine fermentation. The aim of the present study was to evaluate the effects of different W. saturnus inoculum levels on fermentation and flavour compounds of white wines made from Emir grapes together with S. cerevisiae.
Screening of key odorants and anthocyanin compounds of cv. Okuzgozu (Vitis vinifera L.) red wines with a free run and pressed pomace using GC-MS-Olfactometry and LC-MS-MS
The principal purpose of the present work is to characterize the aroma, aroma-active, and anthocyanin profiles of Okuzgozu wines and to observe the effect of the pomace pressing technique on these parameters.
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