Influence of the fermentation yeast strain on the composition of wine spirits
Fifteen indigenous strains of Saccharomyces cerevisiae, differentiated by their genetic polymorphism, were compared in standard conditions for their respective ability to produce volatile compounds during the alcoholic fermentation of grape must. The results were processed using analysis of variance...
Gespeichert in:
| Veröffentlicht in: | Journal of the science of food and agriculture 1995-04, Vol.67 (4), p.485-491 |
|---|---|
| Hauptverfasser: | , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 491 |
|---|---|
| container_issue | 4 |
| container_start_page | 485 |
| container_title | Journal of the science of food and agriculture |
| container_volume | 67 |
| creator | Lurton, L Snakkers, G Roulland, C Galy, B Versavaud, A |
| description | Fifteen indigenous strains of Saccharomyces cerevisiae, differentiated by their genetic polymorphism, were compared in standard conditions for their respective ability to produce volatile compounds during the alcoholic fermentation of grape must. The results were processed using analysis of variance and of principal components. They exhibited significant differences between strains, in particular for the higher alcohols, fatty acid esters, acetates or acetaldehyde. On the basis of their analytical profile, five strains were selected and compared on the pilot scale. Overall, the pilot results confirmed laboratory findings. As the strain effect appears to be determinant on the aromatic composition of wine spirits, a programme of selection based on both intraspecific molecular characterisation and chromatographic analysis is carried out to obtain specific yeast strains for high-quality spirits. |
| doi_str_mv | 10.1002/jsfa.2740670410 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_27454839</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1303099811</sourcerecordid><originalsourceid>FETCH-LOGICAL-c4410-bd70f7032c2eec57f644e2ac091ee06f4349651dbc63bd7a0674eb52ee7a85ed3</originalsourceid><addsrcrecordid>eNqFkM1vEzEQxS0EEqHlzJGVQNy2HX9nxamqaNqqlENbgbhYjjMGh40d7I1K_vs63aqIXjhZI__emzePkDcUDigAO1wWbw-YFqA0CArPyIRCp1sACs_JpBKslVSwl-RVKUsA6DqlJuTzWfT9BqPDJvlm-ImNx7zCONghpNhs0ZahKUO2ITZ13gEurdaphPv_qrkNEZuyDjkMZZ-88LYv-Prh3SM3J5-uj0_biy-zs-Oji9aJGq2dLzR4DZw5huik9koIZNZBRxFBecFFpyRdzJ3ilbX1JIFzWWFtpxIXfI98GH3XOf3eYBnMKhSHfW8jpk0xtQYppryr4Lsn4DJtcqzZDOXAawlTSit1OFIup1IyerPOYWXz1lAwu3LNrlzzt9yqeP_ga4uzvc82ulAeZVxoppWs2McRuw09bv_nas6vTo7-WdKO6lAG_POotvmXUZprab5ezszs-tt3KWfMnFb-7ch7m4z9kWugmysG9VAqq52k_A6QD6Nq</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1303099811</pqid></control><display><type>article</type><title>Influence of the fermentation yeast strain on the composition of wine spirits</title><source>Wiley Online Library Journals Frontfile Complete</source><source>Periodicals Index Online</source><creator>Lurton, L ; Snakkers, G ; Roulland, C ; Galy, B ; Versavaud, A</creator><creatorcontrib>Lurton, L ; Snakkers, G ; Roulland, C ; Galy, B ; Versavaud, A</creatorcontrib><description>Fifteen indigenous strains of Saccharomyces cerevisiae, differentiated by their genetic polymorphism, were compared in standard conditions for their respective ability to produce volatile compounds during the alcoholic fermentation of grape must. The results were processed using analysis of variance and of principal components. They exhibited significant differences between strains, in particular for the higher alcohols, fatty acid esters, acetates or acetaldehyde. On the basis of their analytical profile, five strains were selected and compared on the pilot scale. Overall, the pilot results confirmed laboratory findings. As the strain effect appears to be determinant on the aromatic composition of wine spirits, a programme of selection based on both intraspecific molecular characterisation and chromatographic analysis is carried out to obtain specific yeast strains for high-quality spirits.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.2740670410</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>London: John Wiley & Sons, Ltd</publisher><subject>acetaldehyde ; acetates ; alcohols ; beverage quality ; Biological and medical sciences ; Brandies, spirituous liquors ; chemical composition ; distillates ; enological strains ; fatty acid esters ; fermentation ; Fermented food industries ; Food industries ; Fundamental and applied biological sciences. Psychology ; grape must ; phenotype ; Saccharomyces cerevisiae ; sensory properties ; strain differences ; volatile compounds ; wine spirits ; winemaking</subject><ispartof>Journal of the science of food and agriculture, 1995-04, Vol.67 (4), p.485-491</ispartof><rights>Copyright © 1995 John Wiley & Sons, Ltd</rights><rights>1995 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4410-bd70f7032c2eec57f644e2ac091ee06f4349651dbc63bd7a0674eb52ee7a85ed3</citedby><cites>FETCH-LOGICAL-c4410-bd70f7032c2eec57f644e2ac091ee06f4349651dbc63bd7a0674eb52ee7a85ed3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.2740670410$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.2740670410$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1416,27868,27923,27924,45573,45574</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=3472765$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Lurton, L</creatorcontrib><creatorcontrib>Snakkers, G</creatorcontrib><creatorcontrib>Roulland, C</creatorcontrib><creatorcontrib>Galy, B</creatorcontrib><creatorcontrib>Versavaud, A</creatorcontrib><title>Influence of the fermentation yeast strain on the composition of wine spirits</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description>Fifteen indigenous strains of Saccharomyces cerevisiae, differentiated by their genetic polymorphism, were compared in standard conditions for their respective ability to produce volatile compounds during the alcoholic fermentation of grape must. The results were processed using analysis of variance and of principal components. They exhibited significant differences between strains, in particular for the higher alcohols, fatty acid esters, acetates or acetaldehyde. On the basis of their analytical profile, five strains were selected and compared on the pilot scale. Overall, the pilot results confirmed laboratory findings. As the strain effect appears to be determinant on the aromatic composition of wine spirits, a programme of selection based on both intraspecific molecular characterisation and chromatographic analysis is carried out to obtain specific yeast strains for high-quality spirits.</description><subject>acetaldehyde</subject><subject>acetates</subject><subject>alcohols</subject><subject>beverage quality</subject><subject>Biological and medical sciences</subject><subject>Brandies, spirituous liquors</subject><subject>chemical composition</subject><subject>distillates</subject><subject>enological strains</subject><subject>fatty acid esters</subject><subject>fermentation</subject><subject>Fermented food industries</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>grape must</subject><subject>phenotype</subject><subject>Saccharomyces cerevisiae</subject><subject>sensory properties</subject><subject>strain differences</subject><subject>volatile compounds</subject><subject>wine spirits</subject><subject>winemaking</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1995</creationdate><recordtype>article</recordtype><sourceid>K30</sourceid><recordid>eNqFkM1vEzEQxS0EEqHlzJGVQNy2HX9nxamqaNqqlENbgbhYjjMGh40d7I1K_vs63aqIXjhZI__emzePkDcUDigAO1wWbw-YFqA0CArPyIRCp1sACs_JpBKslVSwl-RVKUsA6DqlJuTzWfT9BqPDJvlm-ImNx7zCONghpNhs0ZahKUO2ITZ13gEurdaphPv_qrkNEZuyDjkMZZ-88LYv-Prh3SM3J5-uj0_biy-zs-Oji9aJGq2dLzR4DZw5huik9koIZNZBRxFBecFFpyRdzJ3ilbX1JIFzWWFtpxIXfI98GH3XOf3eYBnMKhSHfW8jpk0xtQYppryr4Lsn4DJtcqzZDOXAawlTSit1OFIup1IyerPOYWXz1lAwu3LNrlzzt9yqeP_ga4uzvc82ulAeZVxoppWs2McRuw09bv_nas6vTo7-WdKO6lAG_POotvmXUZprab5ezszs-tt3KWfMnFb-7ch7m4z9kWugmysG9VAqq52k_A6QD6Nq</recordid><startdate>199504</startdate><enddate>199504</enddate><creator>Lurton, L</creator><creator>Snakkers, G</creator><creator>Roulland, C</creator><creator>Galy, B</creator><creator>Versavaud, A</creator><general>John Wiley & Sons, Ltd</general><general>Wiley</general><general>Published for the Society of Chemical Industry by Elsevier Applied Science</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>HJHVS</scope><scope>IZSXY</scope><scope>K30</scope><scope>PAAUG</scope><scope>PAWHS</scope><scope>PAWZZ</scope><scope>PAXOH</scope><scope>PBHAV</scope><scope>PBQSW</scope><scope>PBYQZ</scope><scope>PCIWU</scope><scope>PCMID</scope><scope>PCZJX</scope><scope>PDGRG</scope><scope>PDWWI</scope><scope>PETMR</scope><scope>PFVGT</scope><scope>PGXDX</scope><scope>PIHIL</scope><scope>PISVA</scope><scope>PJCTQ</scope><scope>PJTMS</scope><scope>PLCHJ</scope><scope>PMHAD</scope><scope>PNQDJ</scope><scope>POUND</scope><scope>PPLAD</scope><scope>PQAPC</scope><scope>PQCAN</scope><scope>PQCMW</scope><scope>PQEME</scope><scope>PQHKH</scope><scope>PQMID</scope><scope>PQNCT</scope><scope>PQNET</scope><scope>PQSCT</scope><scope>PQSET</scope><scope>PSVJG</scope><scope>PVMQY</scope><scope>PZGFC</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>199504</creationdate><title>Influence of the fermentation yeast strain on the composition of wine spirits</title><author>Lurton, L ; Snakkers, G ; Roulland, C ; Galy, B ; Versavaud, A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4410-bd70f7032c2eec57f644e2ac091ee06f4349651dbc63bd7a0674eb52ee7a85ed3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1995</creationdate><topic>acetaldehyde</topic><topic>acetates</topic><topic>alcohols</topic><topic>beverage quality</topic><topic>Biological and medical sciences</topic><topic>Brandies, spirituous liquors</topic><topic>chemical composition</topic><topic>distillates</topic><topic>enological strains</topic><topic>fatty acid esters</topic><topic>fermentation</topic><topic>Fermented food industries</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>grape must</topic><topic>phenotype</topic><topic>Saccharomyces cerevisiae</topic><topic>sensory properties</topic><topic>strain differences</topic><topic>volatile compounds</topic><topic>wine spirits</topic><topic>winemaking</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lurton, L</creatorcontrib><creatorcontrib>Snakkers, G</creatorcontrib><creatorcontrib>Roulland, C</creatorcontrib><creatorcontrib>Galy, B</creatorcontrib><creatorcontrib>Versavaud, A</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Periodicals Index Online Segment 19</collection><collection>Periodicals Index Online Segment 30</collection><collection>Periodicals Index Online</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - West</collection><collection>Primary Sources Access (Plan D) - International</collection><collection>Primary Sources Access & Build (Plan A) - MEA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Midwest</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Northeast</collection><collection>Primary Sources Access (Plan D) - Southeast</collection><collection>Primary Sources Access (Plan D) - North Central</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Southeast</collection><collection>Primary Sources Access (Plan D) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - UK / I</collection><collection>Primary Sources Access (Plan D) - Canada</collection><collection>Primary Sources Access (Plan D) - EMEALA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - North Central</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - International</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - International</collection><collection>Primary Sources Access (Plan D) - West</collection><collection>Periodicals Index Online Segments 1-50</collection><collection>Primary Sources Access (Plan D) - APAC</collection><collection>Primary Sources Access (Plan D) - Midwest</collection><collection>Primary Sources Access (Plan D) - MEA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Canada</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - UK / I</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - EMEALA</collection><collection>Primary Sources Access & Build (Plan A) - APAC</collection><collection>Primary Sources Access & Build (Plan A) - Canada</collection><collection>Primary Sources Access & Build (Plan A) - West</collection><collection>Primary Sources Access & Build (Plan A) - EMEALA</collection><collection>Primary Sources Access (Plan D) - Northeast</collection><collection>Primary Sources Access & Build (Plan A) - Midwest</collection><collection>Primary Sources Access & Build (Plan A) - North Central</collection><collection>Primary Sources Access & Build (Plan A) - Northeast</collection><collection>Primary Sources Access & Build (Plan A) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - Southeast</collection><collection>Primary Sources Access (Plan D) - UK / I</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - APAC</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - MEA</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lurton, L</au><au>Snakkers, G</au><au>Roulland, C</au><au>Galy, B</au><au>Versavaud, A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Influence of the fermentation yeast strain on the composition of wine spirits</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>1995-04</date><risdate>1995</risdate><volume>67</volume><issue>4</issue><spage>485</spage><epage>491</epage><pages>485-491</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>Fifteen indigenous strains of Saccharomyces cerevisiae, differentiated by their genetic polymorphism, were compared in standard conditions for their respective ability to produce volatile compounds during the alcoholic fermentation of grape must. The results were processed using analysis of variance and of principal components. They exhibited significant differences between strains, in particular for the higher alcohols, fatty acid esters, acetates or acetaldehyde. On the basis of their analytical profile, five strains were selected and compared on the pilot scale. Overall, the pilot results confirmed laboratory findings. As the strain effect appears to be determinant on the aromatic composition of wine spirits, a programme of selection based on both intraspecific molecular characterisation and chromatographic analysis is carried out to obtain specific yeast strains for high-quality spirits.</abstract><cop>London</cop><pub>John Wiley & Sons, Ltd</pub><doi>10.1002/jsfa.2740670410</doi><tpages>7</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-5142 |
| ispartof | Journal of the science of food and agriculture, 1995-04, Vol.67 (4), p.485-491 |
| issn | 0022-5142 1097-0010 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_27454839 |
| source | Wiley Online Library Journals Frontfile Complete; Periodicals Index Online |
| subjects | acetaldehyde acetates alcohols beverage quality Biological and medical sciences Brandies, spirituous liquors chemical composition distillates enological strains fatty acid esters fermentation Fermented food industries Food industries Fundamental and applied biological sciences. Psychology grape must phenotype Saccharomyces cerevisiae sensory properties strain differences volatile compounds wine spirits winemaking |
| title | Influence of the fermentation yeast strain on the composition of wine spirits |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-12T23%3A04%3A14IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Influence%20of%20the%20fermentation%20yeast%20strain%20on%20the%20composition%20of%20wine%20spirits&rft.jtitle=Journal%20of%20the%20science%20of%20food%20and%20agriculture&rft.au=Lurton,%20L&rft.date=1995-04&rft.volume=67&rft.issue=4&rft.spage=485&rft.epage=491&rft.pages=485-491&rft.issn=0022-5142&rft.eissn=1097-0010&rft.coden=JSFAAE&rft_id=info:doi/10.1002/jsfa.2740670410&rft_dat=%3Cproquest_cross%3E1303099811%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1303099811&rft_id=info:pmid/&rfr_iscdi=true |