COMPARATIVE STUDY OF THE ETHYL ESTERS CONTENTS IN YEAST CELLS AND MUSTS DURING VINDICATION WITH TWO SACCHAROMYCES CEREVISIAE VARIETIES

摘要

Changes in the cellular and extracellular contents of ethyl esters from C_2-C_(16), lactic and succinic acids in Sacchammyces cerevlslae var, cerevisiae and var, capensis were studied during vinification for 134 clays. The cellular and extracellular concentrations of the esters in both yeast varieties were found to increase during the fermentation stage and decrease in the post-fermentation period with a few exceptions including ethyl lactate and diethyl succinate. The differences found in the concentrations of the ethyl esters studied between the two yeast varieties may arise from a different synthesis and hydrolysis control mechanism and/or a different extent of release of the two esters to the wine.