The article “The Selection of Yeast Strains for the Production of Premium Quality South African Brandy Base Products ” (C. Steger and M. Lambrechts, Journal of Industrial Microbiology and...

The article “The Selection of Yeast Strains for the Production of Premium Quality South African Brandy Base Products ” (C. Steger and M. Lambrechts, Journal of Industrial Microbiology and Biotechnology, 2000:431– 440) presents detailed information on the volatile compound composition of base wines made from each of 16 selected yeast strains. Following are the concentrations of total esters (in mg/L) in each of the wines.