Handbook of Enology: Volume 1. Pascal Ribéreau-Gayon

Handbook of Enology: Volume 1

Handbook of Enology: Volume 1 - Pascal Ribéreau-Gayon

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of higher alcohols in S. cerevisiae depends on the strain. Limited production of higher alcohols (with the exception of phenylethanol) should be among the selection criteria for wine yeasts.

Higher alcohol Concentration in wine (mg/1) Amino acid precursor
Schematic illustration of the structure of 3‐Methylbutan‐1‐ol or isoamyl alcohol. 3‐Methylbutan‐1‐ol orisoamyl alcohol 80–300 Schematic illustration of the structure of 2‐Methylbutan‐2‐ol or active amyl alcohol. Leucine
Schematic illustration of the structure of 2‐Methylpropan‐1‐ol or isobutyl alcohol. 2‐Methylbutan‐2‐ol oractive amyl alcohol 30–100 Schematic illustration of the structure of Phenylethanol. Isoleucine
Schematic illustration of the structure of Tyrosol. 2‐Methylpropan‐1‐ol orisobutyl alcohol 50–150 Schematic illustration of the structure of Propan‐1‐ol. Valine
Schematic illustration of the structure of Butan‐1‐ol. Phenylethanol 10–100 Schematic illustration of the structure of Tryptophol. Phenylalanine
Schematic illustration of the structure of gamma-Butyrolatone. Tyrosol 20–50 Schematic illustration of the structure of Methionol. Tyrosine
Schematic illustration of the structure of Leucine. Propan‐1‐ol 10–50 ?
Schematic illustration of the structure of Isoleucine. Butan‐1‐ol 1–10 ?
Schematic illustration of the structure of Valine. Tryptophol 0–1 Schematic illustration of the structure of Phenylalanine. Tryptophan
Schematic illustration of the structure of Tyrosine. γ‐Butyrolatone 0–5 Schematic illustration of the structure of Tryptophan. Glutamic acid
Schematic illustration of the structure of Glutamic acid. Methionol 0–5 Schematic illustration of the structure of Methionine. Methionine

      Due to their esterase activities, yeasts form various esters (a few milligrams per liter). The most important acetates of higher alcohols are isoamyl acetate (banana aroma) and phenylethyl acetate (rose aroma). Although they are not linked to nitrogen metabolism, ethyl esters of medium‐chain fatty acids are also involved. They are formed by the condensation of acetyl‐CoA. These esters have more interesting aromas than the others. Hexanoate has a flowery and fruity aroma reminiscent of green apples. Ethyl decanoate has a soap‐like odor. In white winemaking, the production of these esters can be increased by lowering the fermentation temperature and increasing must clarification. Certain yeast strains (71B) produce large quantities of these compounds, which contribute to the fermentation aroma of young wines. They are rapidly hydrolyzed during their first year in bottle and have no long‐term influence on the aroma of white wines.

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