Formation of ethyl acetate and isoamyl acetate by various species of wine yeasts

By C. Plata, C. Millán, J. Mauricio, J. Ortega. 2003

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Oenological consequences of sequential inoculation with non-Saccharomyces yeasts (Torulaspora delbrueckii or Metschnikowia pulcherrima) and Saccharomyces cerevisiae in base wine for sparkling wine production (2015, background): “Evidently, the succession of these different yeast species during alcoholic fermentation influences the final composition of the wine in some of their organoleptic key compounds in such a way that depending on which yeasts have grown, it may be positive in some cases or negative in others [8, 9].”
Volatile compounds contribution of Hanseniaspora guilliermondii and Hanseniaspora uvarum during red wine vinifications (2011, background): “The ability of apiculate yeasts to produce acetates was also reported by Plata et al. (2003).”