Chapter 8D
Yeasts and Wine Flavour
Maurizio Ugliano and Paul A. Henschke
Contents
8D.1 Introduction...................... ........................................ 314
8D.2 Overview of Yeast Interactions with Grape Compounds................... ...... 315
8D.2.1 Nutrients ......................................................... 317
8D.2.2 BiotransformationofFlavourPrecursors............................... 318
8D.2.3 Non-precursor Flavour Compounds............................. ...... 320
8D.3 Yeast Formation of Major Wine Compounds............................. ...... 321
8D.3.1 Ethanol .......................................................... 321
8D.3.2 GlycerolandOtherPolyols.......................................... 322
8D.3.3 Non-volatile Organic Acids.. ........................................ 325
8D.4 Yeast VolatileAroma Compounds.... ........................................ 327
8D.4.1 Esters............................................................ 328
8D.4.2 Higher Alcohols........... ........................................ 333
8D.4.3 Volatile Fatty Acids........ ........................................ 335
8D.4.4 Carbonyl Compounds...... ........................................ 339
8D.4.5 Volatile Sulfur Compounds.. ........................................ 342
8D.5 Biotransformation of Grape and Oak Flavour Compounds................. ...... 348
8D.5.1 Monoterpenes, Norisoprenoids, Aliphatics, and Volatile Phenols..... ...... 348
8D.5.2 Long-Chain Polyfunctional Thiols.............................. ...... 351
8D.5.3 AnthocyaninsandTannins........................................... 352
8D.5.4 Oak Derived Volatile Compounds.............................. ...... 355
8D.6 Yeast Modulation of Wine Flavour... ........................................ 356
8D.6.1 Indigenous Yeasts.......... ........................................ 357
8D.6.2 Monocultures ofSaccharomycesSpecies .............................. 359
8D.6.3 Mixed Cultures ofSaccharomyces.................................... 364
8D.6.4 Non-SaccharomycesSpeciesandCofermentation ....................... 366
8D.7 FutureDirections.......................................................... 371
References ............................................................... 374
P.A. Henschke (B)
The Australian Wine Research Institute, Urrbrae, Adelaide, South Australia
e-mail: [email protected]
M.V. Moreno-Arribas, M.C. Polo (eds.),Wine Chemistry and Biochemistry,
DOI 10.1007/978-0-387-74118-514,©CSpringer Science+Business Media, LLC 2009
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