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Apple wines obtained after spontaneous fermentation were characterized by high volatile acidity, increased concentrations of acetaldehyde, and volatile esters, as well as the lowest amounts of ethyl alcohol and higher alcohols compared with other samples. anomalus killer strains to the unpasteurized must significantly changed the fermentation kinetics and chemical composition of apple wines. The value of volatile acidity was highly decreased, while the amount of higher alcohols and titratable acidity increased. Pasteurization of must improved the fermentation efficiency.

Higher amounts of polyphenol compounds and lower amounts of malic acid were also detected. Wickerhamomyces anomalus, mixed cultures, spontaneous fermentation, killer yeast, volatile compounds, GC-SPME Introduction cerevisiae yeast as a mixed culture positively influenced the chemical composition and sensory features of produced apple wines. Wickerhamomyces anomalus (formerly Pichia anomala) is an ascomycetous heterothallic yeast of the family Wickerhamomycetaceae that reproduces asexually by budding and sexually by the formation of hat-shaped ascospores (Kurtzman & Fell, ).

Network LookOut Administrator Professional 5.1.5 instal the new for windows