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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