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Table 4 Quantitative analysis of volatile compounds in the wines produced by the commercial (VL1) or the indigenous (Z622) yeast strains, on day 6

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

19.23 ± 0.96

22.67 ± 0.87

 2

3-methylbutanol

116.98 ± 8.01

99.51 ± 0.34

 3

2-methylbutanol

32.64 ± 0.65

25.85 ± 0.27

 4

2-phenyl ethanol

46.69 ± 0.52

31.48 ± 0.33

Esters detected

 5

Ethyl acetate

119.80 ± 2.11

97.65 ± 0.34

 6

Ethyl hexanoate

0.71 ± 0.34

0.44 ± 0.11

 7

Ethyl octanoate

0.58 ± 0.03

0.54 ± 0.01

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Journal of Biological Research-Thessaloniki

ISSN: 2241-5793

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