Influence of Native Saccharomyces cerevisiae Strains from D.O. “Vinos de Madrid” in the Volatile Profile of White Wines

García García,Cabellos Cabellos,Esteve-Zarzoso Esteve-Zarzoso,Arroyo Arroyo,Crespo Crespo

doi:10.3390/fermentation5040094

Abstract

Yeasts during alcoholic fermentation form a vast number of volatile compounds that significantly influence wine character and quality. It is well known that the capacity to form aromatic compounds is dependent on the yeast strain. Thus, the use of native yeast strains, besides promoting biodiversity, encourages the conservation of regional sensory properties. In this work, we studied the volatile profile of Malvar wines fermented with 102 Saccharomyces cerevisiae yeast strains, isolated from vineyards and cellars belonging to the D.O. “Vinos de Madrid”. The wines elaborated with different S. cerevisiae showed a good classification by cellar of origin. Additionally, seven sensory descriptors have helped to classify the wines depending on their predominant aromatic character. Twenty-nine Saccharomyces strains, belonging to five of six cellars in the study, were characterized by producing wines with a fruity/sweet character. Floral, solvent, and herbaceous descriptors are more related to wines elaborated with Saccharomyces strains from organic cellars A, E, and F. Based on these findings, winemakers may use their best native S. cerevisiae strains, which add personality to their wine. Therefore, this study contributes to promoting the use of native Saccharomyces yeasts in winemaking.

Highlights

Yeasts contribute to wine aroma by several mechanisms: firstly, by alcoholic fermentation of the grape must; secondly by the de novo biosynthesis of volatile compounds; and lastly, by the transformation of neutral grape compounds into flavor-active components [1,2]
The particular importance of a specific volatile compound to wine aroma perception is related to its odor threshold value (OTV), which can be considered as the lowest concentration detected by smelling [7]
Another parameter extensively used to estimate the sensory contribution of aromatic compounds to the overall aroma of wine is the odor activity value (OAV)

Summary

Introduction

Yeasts contribute to wine aroma by several mechanisms: firstly, by alcoholic fermentation of the grape must; secondly by the de novo biosynthesis of volatile compounds; and lastly, by the transformation of neutral grape compounds into flavor-active components [1,2]. The particular importance of a specific volatile compound to wine aroma perception is related to its odor threshold value (OTV), which can be considered as the lowest concentration detected by smelling [7]. Another parameter extensively used to estimate the sensory contribution of aromatic compounds to the overall aroma of wine is the odor activity value (OAV). A volatile compound contributes to overall aroma when its concentration

Methods

Results

Conclusion