Abstract
The capacity to produce 2,3-butanediol by 90 strains of four different species of wine yeasts (Kloeckera apiculata, Saccharomyces cerevisiae, Saccharomycodes ludwigii, Zygosaccharomyces bailii) was tested in grape must by automated multiple development HPTLC. The total amount of 2,3-butanediol produced varied between 23mg l−1 and 857.7mg l−1 according to the yeast species. S. cerevisiae and Z. bailii behaved similarly, producing elevated amounts of 2,3-butanediol. K. apiculata and Sc. ludwigii, in contrast, were low producers. When considerable amounts of 2,3-butanediol were found, little acetoin was present; the amounts of butanediol and acetoin were characteristic of the individual species.
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Romano, P., Brandolini, V., Ansaloni, C. et al. The production of 2,3-butanediol as a differentiating character in wine yeasts. World Journal of Microbiology and Biotechnology 14, 649–653 (1998). https://doi.org/10.1023/A:1008804801778
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DOI: https://doi.org/10.1023/A:1008804801778