ISHS Acta Horticulturae 388: International Symposium on Viticulture and Enology
PRODUCTION OF HIGHER ALCOHOLS AND THEIR ACETATES UNDER DIFFERENT FERMENTATION CONDITIONS BY SACCHAROMYCES CEREVISIAE |
| Authors: | J. Moreno, M. Bravo, J.C. Mauricio, J.M. Ortega, M. Medina |
| DOI: | 10.17660/ActaHortic.1995.388.36 |
| Abstract:
Experiments involving different fermentation conditions and use of Saccharomyces cerevisiae var. cerevisiae inocula obtained anaerobically and semi-aerobically revealed anaerobic fermentation with anaerobic inocula to produce similar ethanol and 2-phenylethanol concentrations, in addition to higher volatile acidity and ethyl acetate, isobutyl alcohol, n-hexanol, isoamyl alcohol, hexyl acetate and isoamyl acetate contents than fermentation with semi-aerobic inocula. Addition of ergosterol and oleic acid to musts under anaerobic fermentation with a semi-aerobic inoculum resulted in increased production of these compounds (particularly isobutyl alcohol) and considerably decreased volatile acidity. Semi-aerobic fermentation with a semi-aerobic inoculum was found to produce the lowest volatile acidity and ethyl and isoamyl acetate contents, in addition to the highest concentrations of 2-phenylethanol and its acetate. Short aeration during anaerobic fermentation with a semi-aerobic inoculum gave rise to increased ethanol, isobutyl alcohol and hexyl and 2-phenylethanol acetate contents and to decreased isoamyl alcohol and its acetate and volatile acidity contents, with little changes in the hexanol and 2-phenylethanol contents relative to unaerated musts. | |
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