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Table 1 Wine parameters and final aroma concentration

From: Reduction of oxidative cellular damage by overexpression of the thioredoxin TRX2 gene improves yield and quality of wine yeast dry active biomass

  Strain
  T73   T TRX2
Enological parameters   Mean ± SD (g/l)  
   Glycerol 9.85 ± 0.151   9.6 ± 0.2
   Acetic acid 0.55 ± 0.01   0.58 ± 0.02
   Acetaldehyde 16.5 ± 0.43   20.37 ± 3.17
   Ethanol 117.9 ± 10.2   94.32 ± 6.85
Secondary aroma compounds   Mean ± SD (mg/l)  
   *Ethyl acetate 60.96 ± 7.03   22.83 ± 9.53
   Isobutanol 59.76 ± 1.63   49.12 ± 5.71
   **Isoamyl alcohol 180.66 ± 6.56   79.97 ± 1.56
   2-phenylethanol 26.57 ± 6.16   44.75 ± 9.55
   Isobutyl acetate nd   0.045 ± 0.002
   1-Hexanol 0.33 ± 0.06   0.19 ± 0.04
   *Isoamyl acetate 1.14 ± 0.16   1.6 ± 0.02
   *Caproate 0.16 ± 0.007   0.231 ± 0.006
   Hexil acetate 0.016 ± 0.003   0.028 ± 0.001
   *Succinate 0.069 ± 0.012   1.07 ± 0.027
   *Caprylate 0.495 ± 0.028   0.81 ± 0.073
   *2-phenylethanol acetate 0.27 ± 0.068   0.49 ± 0.025
  1. Statistical significant with p-value *: p < 0.05 or **:p < 0.01; nd: below detection limits