Abstract
Yeast plays an essential role in winemaking. Saccharomyces cerevisiae strains involved in fermentation determine the chemical and sensory characteristics of wines. S. cerevisiae XG3, isolated in Galicia (NW Spain), has desirable oenological potential, which has been proved at a pilot scale to produce quality wines. This study applies XG3 as active dry yeast at an industrial scale for Treixadura wine elaboration, and compares it with commercial yeast and spontaneous fermentation within three wineries included in Denomination of Origin Ribeiro over two vintages. Fermentations are monitored using conventional methods, and microbiological implantation controls are carried out by mtDNA-RFLPs analysis. Wine basic chemical parameters are determined using OIV official methodology, and volatile aroma compounds are determined by GC-MS. Finally, wine sensory analysis is also performed. S. cerevisiae XG3 shows an acceptable implantation ability—as compared to commercial control strains. The wines from XG3 have a higher total acidity and lower alcohol content. Their volatile composition differs from control wines, since XG3 produces significantly higher concentrations of acetates, volatile acids, esters and volatile phenols, depending on the vintage and winery. However, lower differences are perceived at the sensory level, where fruity and floral descriptors are perceived by the panellists in XG3 wines. Therefore, XG3 constitutes an alternative to differentiate Treixadura wines.
Highlights
Wine quality/characteristics are determined by numerous factors, including grape variety and technological practices applied in the winery
The results showed that the autochthonous strain S. cerevisiae XG3 stood out for its fermentative vigour and its positive influence on the chemical and sensory characteristics of wines elaborated using the main white cultivars grown in Galicia [10,11]
The results evidenced that the fermentative activity of S. cerevisiae XG3 was similar to the commercial strains used, the required time to complete fermentation was vintage and winery dependent
Summary
Wine quality/characteristics are determined by numerous factors, including grape variety and technological practices applied in the winery. The handling of microorganisms involved in fermentation is a key factor in producing wine of acceptable quality for the current demanding market. Wine yeasts are responsible for alcoholic fermentation, a complex process by which they transform sugar into ethanol and carbon dioxide, and into a range of minor secondary metabolites, including higher alcohols, fatty acids, esters, carbonyl compounds, volatile phenols, sulphur-containing compounds and thiols [1]. The range and quantity of compounds produced, which is yeast species and strain-dependent, shape the chemical and sensory profile of wine [2,3,4]. Several yeast species of Hanseniaspora, Candida, Pichia and Metschnikowia, among other genera, 4.0/)
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