Chemometric Differentiation of White Wines from a Low-Aromatic Grape Obtained by Spontaneous Fermentation, Enriched with Non-Saccharomyces, or with a High-Glutathione-Producing Saccharomyces Yeast

Abstract

This work focuses on the establishment of analytical and sensory differences between young wines obtained from the same grape must fermented using different strategies. The main purpose is to provide winemakers with objective criteria to help them to choose the best fermentation method to obtain the desired wine characteristics. The effects of four strategies were tested: a spontaneous fermentation with wild yeasts (WYs) and the addition of starter cultures of Lachancea thermotolerans (LT), Metschnikowia pulcherrima (MP), and a Saccharomyces cerevisiae strain that is an overproducer of glutathione (SC) in different batches of the same must of the Pedro Ximénez white grape. The analytical results obtained show as the LT wine has the highest glutathione content, while the lowest ethanol concentrations. The use of chemometric tools applied to the volatile compounds allowed to differentiate the four wines by a principal component analysis (PCA) and the identification of 27 key compounds. The four wines did not show statistical differences in their smell or taste attributes and only the LT wine was visually differentiated from the rest.