Assessment of fermentation results of Hanseniaspora (Kloeckera) strains isolated in Finger Lakes' wineries

Bujdosó, G. and Ittzés, A. and Henick-Kling, T. (2002) Assessment of fermentation results of Hanseniaspora (Kloeckera) strains isolated in Finger Lakes' wineries. Acta Alimentaria, 31 (3). pp. 265-278. ISSN 0139-3006

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Abstract

Hanseniaspora (Kloeckera) yeast strains were isolated from several Finger Lakes' wineries (New York State, USA), which belonged to species H. uvarum and H. osmophila, and were examined by the ability of fermentation in Chardonnay grape juice and synthetic medium, respectively. One-way analysis of variance (ANOVA), post hoc range tests, and pairwise multiple comparison analysis were used to estimate the glucose, fructose consumption and the ethanol, acetic acid production after fermentation in both media. The strains of H. uvarum formed quite a large amount of acetic acid (average 0.753 g l-1) in the grape juice. The isolated H. osmophila strain (FL392) produced an average amount of 68.06 g l-1 of ethanol in the same medium. The compounds analyzed in synthetic medium for H. uvarum and H. osmophila isolates were observed in lesser amounts than in grape juice.

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