Study of the influence of yeast strain on fermentation aroma by sensory and chemical analyses

摘要

Twelve enological yeast strains were studied. Fermentations were carried out with a synthetic medium. Laboratory fermentation conditions were optimized and an extraction method for volatile compounds was chosen. Four yeast strains, considered to be "aromatic", were selected by sensory evaluation and one strain, to be "neutral" was added for the study. Strains were differentiated by the aromas produced(sensory analysis using triangle tests)except for 2 strains. A correlation between sensory and chemical analyses was pointed out: some volatile compounds detected by GC-olfactometry can be considered as "markers" for discriminating these yeasts.