Abstract
The aroma of wine can be classified accordingly to its origin, in varietal aroma, pre-fermentative aroma, fermentative aroma and post-fermentative aroma. Although a number of flavor components are found in the original grape, the dominant and major compounds contributing to white wines are formed during alcoholic fermentation, in concordance with the yeast strain used. In order to highlight the influence of the yeast strain to the aroma composition of wines, wine samples from ‘Aligoté’ grape variety made with 8 different yeast strains were subjected to stir bar sorptive extraction-gas chromatography-mass spectrometry (SBSE-GC-MS) analyses. Also, a sensorial analysis of the studied wines was performed by a tasting panel consisting of 15 tasters. 38 minor volatile compounds were quantified by SBSE-GC-MS technique. Different concentration of the same compound and different aroma compounds were identified and quantified in wines obtained with different yeast strains. A wine finger printing was obtained by multivariate data analyses of aroma compounds grouped by chemical families. The analytical and sensorial analysis of the wine samples confirms that there are differences in aroma composition of the wines made with different yeast strains.
Highlights
The aroma of wine can be classified to its origin, in varietal aroma, pre-fermentative aroma, fermentative aroma and postfermentative aroma
The final sugar content vary from 6.5 g/L (AV4) to 25.2 g/L (AV2), the yeast strains used for sample AV4 and AV5 being the ones that fermented faster the sugars in our experimental conditions
It has to be mentioned that the fermentation was stopped at all samples after 20 days, and the room temperature where the glass containers were kept during the fermentation was set at 10 oC, the only variable being the yeast strain
Summary
The aroma of wine can be classified to its origin, in varietal aroma, pre-fermentative aroma, fermentative aroma and postfermentative aroma. ‘Aligoté’ (AL) is a white grape used to make dry white wines, with significant plantings all over Eastern European countries including Romania, Russia, Ukraine, Hungary, Moldova and Bulgaria It is an early-ripening variety and is more frost resistant than its more renowned cousins, meaning that its presence in these cooler sites is ensured for some time to come. An important quantity of aroma compounds is formed during the alcoholic fermentation of must, strictly dependent on the yeast strain (Cotea et al, 2009; Estévez, 2004) In this context, a study of the influence of the yeast strain to aroma composition of ‘Aligoté’ wines was necessary. The aim of this study was to establish the minor aroma compounds profile of ‘Aligoté’ wines fermented with eight different commercial yeast strains, using SBSE-GC-MS technique
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