Temperature and yeast strain’s impact on the kinetics of some volatile compounds production during the alcoholic fermentation of mauzac grape juice

Abstract EN

Many factors have been shown to influence the amounts of the volatile components produced during fermentation including yeast strain, temperature, pH and nitrogen composition of the must.

The temperature and yeast strain are of great importance, because they affect fermentation kinetics, the production of aromatic and spoilage compounds, ethanol and glycerol.

The aim of our study was to evaluate the influence of these two factors on the synthesis of acetaldehyde; ethyl acetate, isoamyl acetate, propanol, isobutanol, and isoamyl alcohols production during alcoholic fermentation of Mauzac must.

Hence, several Fermentations were carried out at two different temperatures (18 and 30°C) and with the two yeast Saccharomyces cerevisiae strains VL1 and QA23.

Results obtained by head space analysis, showed that the production of aroma components mainly as higher alcohols, increased between 18 and 30°C.

The QA23 yeast synthesizes more esters and less alcohols than VL1 yeast, but the two yeast strains showed similar production kinetics.