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Table 3 Quantitative analysis of volatile compounds in the wines produced by the commercial (VL1) or the indigenous (Z622) yeast strains, on day 1

From: Comparative transcriptional analysis of flavour-biosynthetic genes of a native Saccharomyces cerevisiae strain fermenting in its natural must environment, vs. a commercial strain and correlation of the genes’ activities with the produced flavour compounds

 

Volatile compounds

Wine VL1

Wine Ζ622

Compound concentration (mg l−1)

Compound concentration (mg l−1)

Alcohols detected

 1

2-methylpropanol

1.47 ± 0.07

1.67 ± 0.10

 2

3-methylbutanol

1.62 ± 0.07

4.03 ± 0.24

 3

2-methylbutanol

Not detected

2.78 ± 0.15

Esters detected

 4

Ethyl acetate

9.37 ± 0.66

8.73 ± 0.48

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Journal of Biological Research-Thessaloniki

ISSN: 2241-5793

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