Influence of 3-methyl butanol supplement on the synthesis of isoamyl by Saccharomyces cerevisiae

ABSTRACTMSC. THESISINFLUENCE OF 3-METHYL BUTANOL SUPPLEMENT ON THESYNTHESIS OF ISOAMYL ACETATE BY SACCHAROMYCESCEREVISIAEEsra ÖZDEM RDEPARTMENT OF FOOD ENGINEERINGINSTITUTE OF NATURAL AND APPLIED SCIENCESUNIVERSITY OF ÇUKUROVASupervisor : Assoc. Prof. Dr. Hüseyin ERTENYear: 2006, Pages: 63Jury : Prof. Dr. Ahmet CANBAŞProf. Dr. H. brahim EK ZAssoc. Prof. Dr. Hüseyin ERTENIn this study, addition of 3-methyl butanol in spontan and sterile Emir grapemusts on the synthesis of isoamyl acetate by commercial strains of Saccharomycescerevisiae was studied. For this reason, 100, 200, 300 and 400 mg/L concentrationsof 3-methyl butanol were added into Emir grape musts at the beginning of alcoholicfermentation. No 3-methyl butanol added sample was used as a control.An increase in the addition of 3-methyl butanol increased the formation ofisoamyl acetate. Zymaflore VL1 yeast formed higher concentration of isoamylacetate than Uvaferm CM yeast both in spontan and sterile musts. The concentrationof isoamyl acetate synthysized by Zymaflore VL1 varied between 1.49-8.05 mg/L,depending on the addition of 3-methyl butanol in spontan fermentations and 4.77-20.27 mg/L in sterile fermentations. Uvaferm CM formed 0.79-4.22 mg/L amountsof isoamyl acetate in spontan fermentations and 1.89-9.78 mg/L in sterilefermentations.Key Words: Saccharomyces cerevisiae, wine, 3-methyl butanol, isoamyl acetate,Emir grape.