Potential of Yeasts Isolated in Botrytized Grape Juice to be New Wine Yeasts

MIKI Takeo, ITO Yoshiaki, KUROHA Kazumasa, IZAWA Shingo, SHINOHARA Takashi

doi:10.3136/fstr.14.345

Description

Strains of wine yeast are differentiated based on their ability to ferment grape juice. To advance enology and food technology, many efforts have been invested in the detection and breeding of yeast with high fermentation ability. In this study, we investigated the enological character of 96 yeast strains isolated from spontaneously fermented botrytized grape juice with a high sugar level(35%). The 96 isolates produced wines with ethanol concentrations of 6.7-14.9% (average, 10.9%) from grape juice containing 35% sugar. Among these isolates, KN-35 strains produced 15.8% and KN-94 strains produced 16.2% ethanol in botrytized Kerner grape juice after 50 days of fermentation. Furthermore, we observed that several aroma compounds and higher alcohols present in KN-35- and KN-94-fermented wines were similar to those found in popular wines. The results of this study demonstrated that the KN-35 and KN-94 yeast strains were useful as a starter culture in wine-making, particularly for the fermentation of botrytized grape juice.

Journal

Food Science and Technology Research

Food Science and Technology Research 14 (4), 345-350, 2008

Japanese Society for Food Science and Technology

Keywords

Details 詳細情報について

CRID: 1390282679432657024

NII Article ID: 10024288484

NII Book ID: AA11320122

DOI: 10.3136/fstr.14.345

ISSN: 18813984; 13446606

Text Lang: en

Data Source

JaLC
Crossref
CiNii Articles
OpenAIRE

Abstract License Flag: Disallowed

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