Biometric Study of Acetoin Production in Hanseniaspora guilliermondii and Kloeckera apiculata.
Gas chromatographic analysis by direct injection of samples yielded quantitative data on acetoin content. Ninety-six strains of Hanseniaspora guilliermondii and Kloeckera apiculata were investigated for the ability to produce acetoin in synthetic medium and in must. High-level production of acetoin was found to be a characteristic of both species. In synthetic medium, the two species were not significantly different with respect to sugar utilization and ethanol or acetoin production. In grape must, the two species were significantly different (P = 0.001) in acetoin production and K. apiculata exhibited a significantly negative correlation between acetoin production and either sugar consumption or ethanol production. Use of selected apiculate yeasts in mixed cultures with Saccharomyces cerevisiae seems promising for optimization of wine bouquet.
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Dipartimento di Protezione e Valorizzazione Agroalimentare, Sezione di Chimica e Tecnologia degli Alimenti, Università di Bologna, Via S. Giacomo 7, 40126 Bologna, and Dipartimento di Scienze degli Alimenti, Università di Udine, 33100 Udine, Italy.
Suzzi
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Zironi
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Comi
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