The strain Saccharomyces cerevisiae Bordeaux synthesized the most total aldehydes at a temperature of 24оС, while Saccharomyces cerevisiae 8-11 - at 28оС. Acetaldehyde, acetone and 2-butanone were identified in the experimental wines by gas chromatographic analysis. During the fermentation at a temperature of 20°C and 24°C, Saccharomyces cerevisiae Bordeaux produced more acetaldehyde, acetone and 2-butanone compared to 8-11. At 28°C Saccharomyces cerevisiae 8-11 produced more acetaldehyde and 2-butanone, and 15% respectively, and 30% less acetone than Saccharomyces cerevisiae Bordeaux. The total aldehydes rate in the experimental samples did not have a negative effect on their aromatic and taste qualities. |
