International Journal of Microbiology / 2014 / Article / Tab 4

Research Article

Molecular and Technological Characterization of Saccharomyces cerevisiae Strains Isolated from Natural Fermentation of Susumaniello Grape Must in Apulia, Southern Italy

Table 4

Concentration of major volatile compounds in fermented musts obtained with fifteen autochthonous and one commercial (CM) strain of S. cerevisiae.

IsolateAcetaldehydeEthyl acetate2-Methyl-1-propanolAmyl alcoholsAcetoinE/A

S5 0.35
S6 0.21
S7 0.24
S8 0.49
S9 0.34
S12 0.30
S16 0.25
S21 n.d.0.25
S24 0.32
S39 0.53
S40 0.52
S41 0.44
S47 0.81
S52 0.53
S71 0.52
CM 0.17

Values expressed in mg/L are the mean of three injections of each replicate ( ); the standard deviation values (±) are indicated. Different letters indicate means that differ significantly ( ). E/A: ethyl acetate/amyl alcohols; n.d.: not detectable.

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