Wine Chemistry and Biochemistry

360 M. Ugliano and P.A. Henschke

Ta b l e 8 D. 6

The diversity of volatile metabolites produ

ced by different species of wine yeasts

a

Genus, species

Ethanol

Ethyl acetate

3-Methyl-butylacetate

Ethyloctanoate

2-Methylpropanol

3-Methyl-butanol

2-Phenylethanol

Acetic acid

Acetaldehyde

Saccharomyces

cerevisiae

6–23

10—100

0.1–16

Tr-2.1, 34

5–78

17–490

5–190

0.1–0.9

50–120

Torulaspora

delbrueckii(Candidacolliculosa)

10.5–12.5

20—74

0–0.1

−

52–212

106–249

21–30, 111

0.1–0.3, 0.86

5–23,122

Kluyveromyces

thermotolerans

13.5

59—87

3–8

0.4

−−

6–7

0.18–0.45

15–24

Candida stellata

4.5–8.5, 13.5

7—75

0.1–0.4

0–0.1

10–34

18–91

6–35

0.6–1.3

30–188

Issatchenkia

orientalis(Candida krusei)

1–6.5

220—730

<

0.1

−

38–106

22–119

54

0.3–1

41–73

Metschnikowia

pulcherrima

2–5.5

62—676

0.1–0.8

0—129

9–123

0–243

22, 249

0.1–0.4

23–73

Hanseniaspora

uvarum(Kloeckeraapiculata)

3–6.5

25—650

0.3–5

0

4–38

4–115

7–48

0.2–2.5

6–260

Hanseniaspora

guillierm

ondii

9.6

400

1

−

56

100

15

0.53

19

Pichia anomala

0.2–7.5

137—2150

0.7–11

−

4–29

11–84

27–47

0.9–2

18

Pichia fermentans

652

−

227

4

0

152

101

Issatchenkia

terricola

8

222

−

0

18

140

121

183

aAdapted from Heard (1999); Ciani et al. (2006); Ciani and Maccarelli (1998); C

lemente-Jimenez et al. (2004); Herraiz et al. (1990); Jolly et al. (2003

);

Moreno et al. (1991); Rojas et al. (2003); Soden et al. (2000); Zeeman et al. (1982); Zohre and Erten (2002)