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Yeast: Difference between revisions
→Flavor compounds
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With respect to ethyl acetate formation, the amounts made by Saccharomyces are inconsequential but the amounts formed by the acetic acid bacteria and Hanseniaspora uvarum can be so high that these compounds will not be lost from the wine during fermentation or subsequent processing. If the odor of ethyl acetate is noticed during a cold soak or other pre-fermentation treatment, that treatment should be halted and the fermentation inoculated immediately.<ref name="Off"/> | With respect to ethyl acetate formation, the amounts made by Saccharomyces are inconsequential but the amounts formed by the acetic acid bacteria and Hanseniaspora uvarum can be so high that these compounds will not be lost from the wine during fermentation or subsequent processing. If the odor of ethyl acetate is noticed during a cold soak or other pre-fermentation treatment, that treatment should be halted and the fermentation inoculated immediately.<ref name="Off"/> | ||
Fusel alcohols are produced from the carbon skeletons of amino acids, and the effect of fusel alcohols on the finished product can be quite negative if present above or near their respective flavor thresholds.<ref name=fix/> | |||
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