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

Table 5 Quantitative analysis of volatile compounds in the wines produced by the commercial (VL1) or the indigenous (Z622) yeast strains on day 14

	Volatile compounds	Wine VL1	OAV VL1	Wine Ζ622	OAV Ζ622
	Volatile compounds	Compound concentration (mg l⁻¹)	OAV VL1	Compound concentration (mg l⁻¹)	OAV Ζ622
1	2-methylpropanol	9.76 ± 1.19	0.24	13.60 ± 0.17	0.34
2	3-methylbutanol	175.81 ± 0.69	5.86	121.76 ± 0.22	4.06
3	2-methylbutanol	33.29 ± 1.12	1.11	30.23 ± 0.32	1.01
4	2-phenyl ethanol	71.12 ± 1.39	7.11	33.68 ± 1.97	3.37
	Total higher oils	289.98 ± 2.00		199.26 ± 1.26
5	Ethyl acetate	23.93 ± 1.07	3.20	32.58 ± 1.07	4.30
6	Isoamyl acetate	7.68 ± 0.15	256	7.68 ± 0.23	256
7	Hexyl acetate	–	–	0.39 ± 0.03	195
8	Phenyl acetate	1.00 ± 0.40	4.00	0.33 ± 0.47	1.32
	Total acetate esters	32.60 ± 0.82		40.98 ± 1.80
9	Ethyl hexanoate	1.43 ± 0.45	286	2.00 ± 0.06	400
10	Ethyl octanoate	8.65 ± 0.57	4325	5.95 ± 1.46	2975
11	Ethyl decanoate	0.98 ± 0.04	4.9	1.51 ± 0.08	7.55
	Total ethyl esters	11.05 ± 0.08		9.45 ± 1.32

ISSN: 2241-5793