Abstract
The type of yeast strain used for wine alcoholic fermentation dramatically affects its final volatile composition and, therefore, its sensory properties. In this study, the influence of four oenological Saccharomyces strains (three S. cerevisiae and one S. bayanus) on wine volatile composition was determined on the Fiano variety, a typical cultivar from the Campania region (Italy), fermented in oak barrique. Fiano wines were analyzed by means of gas chromatography/mass spectrometry (GC/MS) and gas chromatography/olfactometry (GC/O). The results showed that the four selected yeast strains had a significant impact on the majority of volatile compounds as shown by the concentration of volatile compounds and based on the Aroma Extract Dilution Analysis (AEDA) values for many of the odor volatile compounds. This resulted in a dramatic change of the odor impact of the wines, such as the “fruity” attribute, which was higher compared to the control, and caused some changes of other odor attributes, particularly “floral”, “phenolic” and “honey”. This research demonstrates the potential of using these selected yeast strains and this technological approach of oak fermentation for this typical white wine grape variety.
Highlights
Wine aroma is strongly influenced by the yeast strain that conducts the fermentation [1,2,3,4]
The aim of this study was to determine the influence of four yeast strains on the volatile composition of white wine, whose grape-must was fermented in oak barriques
White wines obtained from a Southern Italian variety called “Fiano”, typical of the Campania region, were analyzed for their volatile composition by focusing on key aroma compounds
Summary
Wine aroma is strongly influenced by the yeast strain that conducts the fermentation [1,2,3,4]. The yeast strain effect on the biosynthesis of higher alcohols, esters, aldehydes of sulfur compounds and volatile phenols were reviewed by Lambrechts and Pretorius [1]. In some cases, these differences are very slight and detectable only by expert tasters but not the majority of usual consumers; in other cases, they are more obvious to all tasters. The authors showed that some strains confer more floral odor notes, elderflowers, while others, fruitier notes, for example green banana They correlated the fruity notes with a higher presence of ethyl octanoate, ethyl decanoate or diethyl succinate
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
