Production of volatile compounds in the fermentation of chardonnay musts inoculated with two strains of Saccharomyces cerevisiae with different nitrogen demands

This paper studies the behaviour of two strains of Saccharomyces cerevisiae with different nitrogen requirements in the production of esters and higher alcohols during alcoholic fermentation. To carry out the study a chardonnay must with a high content of nitrogen compounds was used. The results showed that the strain with the highest nitrogen demand produced a higher concentration of esters during fermentation and gave rise to a wine with a somewhat lesser content of higher alcohols. The formation of volatile compounds was probably related to the consumption of nitrogen by the strains as the nitrogen nutrients act as precursors in the synthesis of esters and alcohols and regulate their production.