Abstract
The aim of our study was to verify the acceptability and volatile compound composition of grape musts fermented by yeasts commonly found in the natural grape microflora. A consumer panel determined the acceptability of the grape musts, comparing the aromas with that of a corresponding commercial sparkling wine. The volatile compounds were isolated by the purge and trap system. The highest means for acceptability were obtained by the Pinot Noir and Chardonnay musts fermented by Pichia membranaefaciens and by the Chardonnay must fermented by Kloeckera apiculata, with no significant difference amongst them ( p<0.05). Pinot Noir and Chardonnay musts fermented by P. membranaefaciens showed similar concentrations of the major fermentation aroma compounds (ethyl acetate, isoamyl acetate, acetaldehyde, ethanol, etc.) suggesting a correlation between the chemical and sensory data. The P. membranaefaciens isolate showed good potential as a producer of aroma similar to that of sparkling wine.
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