DBPapers
DOI:10.5593/SGEM2013/BF6/S25.034

THE IDENTIFICATION OF DEDICATED USAGE VARIETAL YEASTS

R. M. Iancu, O. Tita, L. Oprean, M. Tita, E. Lengyel, D. Stegarus
Tuesday 6 August 2013 by Libadmin2013

References: 13th SGEM GeoConference on Nano, Bio And Green – Technologies For A Sustainable Future, www.sgem.org, SGEM2013 Conference Proceedings, ISBN 978-619-7105-06-3 / ISSN 1314-2704, June 16-22, 2013, 279 - 286 pp

ABSTRACT

The present study monitors, through GSMS methods, the accumulation of odorant substances in the Muscat Ottonel variety, using selected yeasts that have been isolated and multiplied in lab conditions. The alcoholic fermentation took place under the action of four selected yeasts (MOR 27, MOR 59, MOR 234, MOR 298) that have been compared to the fermentation realized under the action of epifita yeasts existing in the natural musts. The five microwinemaking process variants have highlighted the fruity, muscat character conferred by the terpene compounds and also the floral and vegetal character, discharged under the action of the selected yeasts. The values of these odorant substances have led to the selection of yeast MOR 298 that presented the best biotechnological properties during the microwinemaking process process, being responsible for discharging the representative aroma of the Muscat Ottonel.

Keywords: GS-MS method, yeast, aromatic wines, odour