Higher alcohol and acetoin production by Zygosaccharomyces wine yeasts

This is the authors' abstract. We don't add key points for this paper.

Seventy strains of Zygosaccharomyces isolated from grape musts were investigated for their ability to produce higher alcohols and acetoin in synthetic medium and grape must. The Zygosaccharomyces strains produced generally low amounts of higher alcohols. Within this genus, Z. fermentati behaved differently from Z. bailii producing less isobutanol in synthetic medium and more amyl alcohols and isobutanol in grape must. Zygosaccharomyces fermentati did not form detectable amounts of acetoin in any conditions whereas Z. bailii produced it both in synthetic medium and in grape must. These strains were found to contribute to aroma and taste of wine.