The influence of different commercial yeasts on aroma compounds of rosé wine produced from cv. Öküzgözü grape

Abstract

In this study, the effects of the use of different commercial yeasts on the aroma compounds of rosé wines produced from Öküzgözü grape grown in Turkey were investigated. For this purpose, three different wines have been produced through spontaneous fermentation and using commercial yeasts (NBY17 and Zymaflore X5). The aroma compounds were isolated using the liquid-liquid extraction method. These compounds were identified and quantified using the GC-MS-FID. The total amount of aroma compounds was found 150,749.4 µg/L in spontaneous wine, 170,681.6 µg/L in wine using NBY17, and 162,623.1 µg/L in wine using Zymaflore X5. The most dominant aroma groups in wines were higher alcohols and esters. In general, NBY17 has been found to play an important role in the formation of pleasing aromatic compounds in wine both in terms of aroma formation and sensory properties. This study provided the first data on the formation ability of aroma compounds for NBY17 yeast. Pratical applications Many wineries today use commercial yeasts because of their ability to start fermentation directly, convert sugar to alcohol greatly, and produce wine with the desired properties, as well as producing small amounts of undesirable by-products. This study which was performed using Zymaflore X5 and NBY17 among these commercial yeasts was focused on the differences in the aroma compounds of rosé wines obtained from Öküzgözü grapes. With this study, the first data on the ability of commercial wine yeast called NBY17 produced in Turkey to form aroma compounds was provided. The use of commercial yeast significantly influenced the amounts of aroma compounds in wines and the commercial yeast called NBY17 plays an important role in the formation of pleasing aroma compounds in wine.