Abstract
Wine quality is influenced by the presence of over 500 different chemical compounds, with polyphenols having a crucial role in color intensity and tonality, astringency, mouthfeel, and overall impression formation, especially in red wine production. Their concentrations in wine can vary notably depending on the grape variety, the temperature and the length of maceration process, aging duration, and yeast selection. Therefore, in this work, the main goal was to determine the influence of five commercially available Saccharomyces yeasts provided from Lallemand, France and AEB, Italy, on the phenolic compound composition and chromatic parameters of Plavac mali wines produced from the grapes from coastal Dalmatia, grown at two different micro-locations. The achieved results pointed out the marked difference in individual polyphenol compound adsorption between tested yeasts. Fermol Super 16 was the one with the lowest and Lalvin D21 the strongest adsorption ability, regardless of vine growing location. These differences can be explained by the content of some anthocyanins (delphinidin and petunidin-3-O-glucoside) and gallic acid, and some flavan-3-ols. Tested strains also influenced wine color intensity, pointing out the possibility of modulating the style of a Plavac mali by the use of commercial yeasts.
Highlights
The sensory characteristics of wines are influenced by many factors, such as the type of grape variety, grape growing locations with their specific climatological and pedological conditions, the viticultural and winemaking techniques, and vintage year [1,2,3,4]
The main aim of this study was to investigate the influence of commercially available yeasts on the polyphenolic composition of Plavac mali wines produced from the grapes from costal Dalmatia, grown at two different micro locations
Yeast influence in succinic acid production is well documented in published works [25,26,27], while concentration differences between them are mainly determined by grape must composition and vinification process properties
Summary
The sensory characteristics of wines are influenced by many factors, such as the type of grape variety, grape growing locations with their specific climatological and pedological conditions, the viticultural and winemaking techniques, and vintage year [1,2,3,4]. Among over 500 different chemical compounds influencing the parameters mentioned above, polyphenols have marked importance, especially in red wine production [5]. They are secondary metabolites present in berry skin, mainly extracted during the winemaking process and can be classified as flavonoids (anthocyanins, flavan-3-ols, flavonols) and non-flavonoids (phenolic acids, stilbenes) [6]. The modification of anthocyanin concentration during the fermentation process by yeasts was presented in work by Medina et al [11], while Morata et al [12] concluded that the strain used in red winemaking has a substantial influence on the formation of stable pigments, as well as the ability to adsorb color molecules by cell walls.
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