The Effect of Grape Cultivar and Yeast Strain on Fermentation Rate and Concentration of Volatile Components in Wine
AbstractWines were made from five grape cultivars using eight strains of Saccharomyces cerevisiae. The mean fermentation rate was determined for the completed fermentation as well as for the yeast proliferation phase. The concentrations of thirty volatile wine components were gas chromatographically determined using a packed column. Fermentation rate
and wine volatile production are largely affected by a juice turbidity fraction. It was indicated that cultivar juices differed in the filterability of that fraction in that filtration of Colombar and Chenin blanc juices caused serious lagging fermentation problems whereas the filtrates of Cape Riesling and Muscat d' Alexandrie juices readily fermented dry. Although seven of the eight yeast strains required the turbidity fraction for active yeast proliferation and completion of fermentation, the requirements of these yeast strains for this fraction differed markedly. Three groups of volatiles
could be distinguished in the wines, namely those whose concentrations were:
• mainly related to the grape juice,
• dependent on precursors in the juice and the chemical transformation capacity of the yeast strain, and
• dependent on the yeast strain.
A basic fermentation bouquet concept was proposed.
Copyright (c) 2017 South African Society for Enology and Viticulture
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
A copyright form will be e-mailed to the corresponding author when the manuscript has been accepted for publication.
In principle, the Author agrees to the following when he/she signes the copyright agreement:
I hereby assign to the SOUTH AFRICAN SOCIETY FOR ENOLOGY AND VITICULTURE (SASEV) the copyright of the text, tables, figures, supplementary material, illustrations and other information (the Material) submitted with the manuscript to be published in SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE (SAJEV) (the "Article"). The copyright becomes effective from the date the Article has been accepted for publication in SAJEV.
This is an open access journal, and the authors and journal should be properly acknowledged, when works are cited.
Author's may use the publishers version for teaching purposes, in books, theses, dissertations, conferences and conference papers.
A copy of the authors' publishers version may also be hosted on the following websites:
- Non-commercial personal webpage or blog.
- Institutional webpage.
- Authors Institutional Repository.
The following notice should accompany such a posting on the website: This is an electronic version of an article published in SAJEV, Volume XXX, number XXX, pages XXX - XXX, DOI. Authors should also supply a hyperlink to the original paper or indicate where the original paper (www.journals.ac.za/index.php/sajev/) may be found.
Authors publishers version, affiliated with the Stellenbosch University will be automatically deposited in the University's Institutional Repository SUNScholar.
Articles as a whole, may not be re-published with another journal.
The following license applies:
Attribution CC BY-NC-ND 4.0