Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated ageing

Marie Denat,Vicente Ferreira,José María Heras,María Pilar Sáenz-Navajas,Dolores Pérez

doi:10.20870/oeno-one.2021.55.4.4732

Abstract

This study aimed at determining the changes induced by two S. cerevisiae strains, (IONYS wf™ and Lalvin ICV D254™) on the sensory and chemical aroma profiles of Tempranillo wine, after fermentation and after ageing. The 64 aroma molecules determined were grouped attending to sensory and chemical similarity into 17 aroma vectors. Sensory studies included a sorting task and a descriptive analysis by flash profile with a trained panel. Results revealed that, even if ageing is the dominant factor, the strain of yeast introduces significant and consistent differences, both in sensory and aroma vector profiles (11 out of 17 affected). Wines made with D254 contained higher levels of ethyl esters, acetic acid, cinnamates and ethyl acetate and lower levels of linear fatty acids, β-damascenone, acetaldehyde, higher alcohols and lactones than those made with IONYS. The first profile was related to black and fresh fruit notes, while the second to white and compote fruits.

Highlights

The use of commercial Saccharomyces cerevisiae strains in wineries to achieve alcoholic fermentation is very common nowadays
Wines made with D254 contained higher levels of ethyl esters, acetic acid, cinnamates and ethyl acetate and lower levels of linear fatty acids, β-damascenone, acetaldehyde, higher alcohols and lactones than those made with IONYS
Maxima yeast population was reached after 3 days of fermentation at 13.3 ± 5.8 × 107 CFU/mL for D254 and at 4.6 ± 2.0 × 107 CFU/mL for IONYS, not significantly different

Summary

Introduction

The use of commercial Saccharomyces cerevisiae strains in wineries to achieve alcoholic fermentation is very common nowadays. The number of volatile molecules which can be a part of the volatile fraction of wines is very large, it has been suggested that around 70 odour chemicals are those playing major roles in the aromatic properties of wines (De-la-Fuente-Blanco et al, 2020). Most of these compounds can be efficiently modulated by S. cerevisiae yeasts since they are fermentation by-products or compounds derived from grape specific precursors (Swiegers et al, 2005). A higher production of these compounds is supposed to improve the fruity characteristics of wines (Molina et al, 2009)

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Conclusion