Oenological Characteristics of Selected Saccharomyces and Non-Saccharomyces Isolates Obtained from Polish Grape Wines of Spontaneous Fermentation and Their Potential as Wine Starter Cultures
cfu/mL, producing ethanol and glycerol in the range of 53.92-86.54 g/L and 0.0-4.48 g/L. Yeasts produced characteristic volatile compounds, e.g., esters: 2-phenylethyl acetate and ethyl decanoate. The monocultures of isolated yeasts can be used in fermentation of grape must, yielding wines with diverse characteristics in terms of ethanol, organic acids and volatile compounds.
Authors
- Monika Pytka (ORCID: https://orcid.org/0000-0001-5998-5156)
- Elwira Komoń‐Janczara (ORCID: https://orcid.org/0000-0003-4579-4994)
- Monika Kordowska‐Wiater (ORCID: https://orcid.org/0000-0002-6255-7854)
- Magdalena Kapłan (ORCID: https://orcid.org/0000-0002-3833-9275)
- Adam Staniszewski (ORCID: https://orcid.org/0000-0002-5051-6457)
- Tomasz Czernecki (ORCID: https://orcid.org/0000-0002-3277-2326)
- A. Stój
- Magdalena Walasek
Institutions
- University of Life Sciences in Lublin (PL)
Publication Details
- Journal
- Molecules
- Published
- 2026-04-13
- DOI
- https://doi.org/10.3390/molecules31081274
- Primary Topic
- Fermentation and Sensory Analysis
- Type
- article
- Field-Weighted Citation Impact
- 0.00