Influence of yeast strain on the composition of wines for the production of brandy

• Autores: C. Riponi, A. Carnacini, A. Antonelli, L. Castellani, Carlo Zambonelli
• Localización: Journal of wine research, ISSN 0957-1264, Vol. 8, Nº 1, 1997, págs. 41-50
• Idioma: inglés
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• Resumen

  • FifteenSaccharomyces strains used in the production of Trebbiano wine for brandy were examined. The chemical analysis of the wine showed significant differences depending on the yeast strain used. In particular,Sacch. bayanus strains produced many compounds desirable for flavour effects (i.e. 2‐phenethyl alcohol) and few undesirable compounds, such as acetic acid and sulphur anhydride.