INFLUENCES OF LIPID ADDITION ON FATTY ACID COMPOSITION OF Saccharomyces cerevisiae AND AROMA CHARACTERISTICS OF EXPERIMENTAL WINES

Abstract

The effect of fatty acid and triglyceride mixtures on fatty acid composition of yeast cells, grown under simulated vinification conditions, have been examined during fermentation. Supplementation of the medium with a mixture of fatty acids led to an increase in the amount of unsaturated fatty acids in the cellular lipids, especially C18:1, C18:2, C18:3, which was accompanied by a decrease in the amount of saturated fatty acids. A significant relationship was found between the fatty acid composition of cells and excretion in the medium of esters, fusel alcohols and medium chain fatty acids. Cells enriched with linoleic and linolenic acid were correlated with fermented samples richer in fusel alcohols. The increase in the cells of caprylic, capric, lauric, and palmitoleic acid was correlated with an increase in the fermented samples of acetate and ethyl esters and medium chain fatty acids. The different pattern of flavour active compounds showed by different samples was also confirmed by descriptive sensory analysis of four aroma attributes (banana, artificial fruit, fusel alcohol, soapy). 1992 The Institute of Brewing & Distilling