Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations

A collection of 33 Saccharomyces yeasts were used for wine fermentation with a sole nitrogen source: ammonium and four individual aroma-inducing amino acids. The performance chemical composition evaluated. most valuable sources valine as promoter on non-cerevisiae strains, phenylalanine fruity aromas enhancer whereas the ethanol yield was lessened by leucine isoleucine. S. cerevisiae SC03 kudriavzevii SK02 strains showed to be greatest producers ethyl esters while SK06 SK07 shortening duration. uvarum produced succinic acid amounts and, together eubayanus, they reached highest production 2-phenylethanol its acetate ester; found positively related high glycerol production.