Fermentative volatilome modulation of Muscat Ottonel wines by using yeast starter cultures

Abstract

Expert winemakers demand an objective methodology based on the volatile metabolome that provides a scientific basis for technology enhancements. In this study, thirty-seven volatile metabolites are quantified in nine wines: one obtained by spontaneous fermentation and eight by using pure starter cultures of eight different Saccharomyces cerevisiae yeast strains. By subjecting the data matrices to statistical analyses, we established six groups among the nine wines by ten key volatiles, five for the eight yeasts and one for the control wine. The odor activity values (OAV) for the 37 quantified volatiles were grouped in six odorant series and subjected to a Multiple Variable Analysis to allow an objective and easy to understand foot-print for each wine. The scores obtained by an organoleptic evaluation of the same descriptors used for the odorant series generate a sensory footprint and a significant linear relationship among the fruity organoleptic scores and the fruity OAVs. These results evidence a great similarity among the volatilome of some yeast strains when fermenting Muscat Ottonel grape musts and establish an objective way to help winemakers make yeasts selections.