The influence of the yeast on aromatic profile of the wine.

• Main Authors: Katarína FURDÍKOVÁ, Fedor MALÍK
• Format: Article
• Language: ces
• Published: Research Institute of Brewing and Malting, Plc. 2007-07-01
• Series: Kvasný průmysl
• Subjects: wine; aroma; fermentation; sensory active substances
• Online Access: https://kvasnyprumysl.cz/en/artkey/kpr-200707-0002_Vplyv_kvasiniek_na_aromaticky_profil_vina.php

The proces of wine fermentation altogether with other factors have significant impact on the origin of broad bouquet and flavour spectrum of the wine, both used yeast strain and natural microflora of the grapes. The mechanism of the origin of sensoric most important groups of organic compounds - alcohols, esters, acetaldehydes, volatile acids, terpenoids, sulphuric compounds and volatile phenols and its composition are discussed in this article.The proces of wine fermentation altogether with other factors have significant impact on the origin of broad bouquet and flavour spectrum of the wine, both used yeast strain and natural microflora of the grapes. The mechanism of the origin of sensoric most important groups of organic compounds - alcohols, esters, acetaldehydes, volatile acids, terpenoids, sulphuric compounds and volatile phenols and its composition are discussed in this article.