Abstract
Malvar grape juice offers relatively little in the way of a sensory experience. Our interest lies in the use of locally-selected yeast strains in experimental fermentations to improve the sensory characteristics of Malvar wines. Two locally-selected strains of Saccharomyces cerevisiae were used as starter cultures in vinifications and compared with spontaneous fermentations of the same cultivar musts. Wine quality was investigated by their principal oenological parameters, analysis of the volatile aroma components, and corroborated by an experienced taster panel. The most salient chemical attributes were its high concentrations of isoamyl acetate and hexyl acetate and the high acidity, which have been detected to be key constituents in setting the fruity and fresh character of Malvar wines. Winemakers of winegrowing areas where this grape variety is cultivated will have improved options to elaborate new white wines styles, using selected yeast strains that enhance its aromatic properties.
Highlights
One of the most cultivated varieties in the winegrowing region of Madrid, with a total extension of 11,758 ha, is the white grape variety Malvar (Vitis vinifera L.)
The yeast strains utilized in this study were two S. cerevisiae yeast strains previously isolated among 18 different genetic profiles obtained by pulsed field gel electrophoresis (PFGE) with different occurrence in the Madrid winegrowing region
The most salient chemical attributes were its high concentrations of isoamyl acetate and hexyl acetate and the high acidity, which have been detected to be key constituents in setting the fruity and fresh character of Malvar wines
Summary
One of the most cultivated varieties in the winegrowing region of Madrid, with a total extension of 11,758 ha, is the white grape variety Malvar (Vitis vinifera L.). We characterized the enological relevance of 12 selected non-Saccharomyces wine yeast species isolated from spontaneous fermentations of this variety to propose their use in mixed starter cultures to improve the organoleptic properties of the Malvar wines [1]. Torulaspora delbrueckii CLI 918 was defined as a yeast strain with potential interest for its contribution to the aromatic Malvar wine profile with flowery and fruity aromas This yeast species could be used in mixed starter cultures with S. cerevisiae. Understanding how yeasts influence the principal properties of wine aroma, flavor, and color provided the basic steps for selection of autochthonous yeast strains for use as starter cultures and control of the alcoholic fermentation as a new commercial option for wine makers.
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