Abstract
Vitis vinifera cv. Narince is a Turkish native white grape variety. In this study, volatile and sensory properties of Narince wines that are produced with autochthonous Saccharomyces cerevisiae (S. cerevisiae) strains and commercial strain were compared. Autochthonous yeast strains 1044 (MG017575), 1088 (MG017577), and 1281 (MG017581) were previously isolated from spontaneous fermentations of Narince grapes. Volatile compounds formed in wines were extracted using a liquid–liquid extraction method and determined by GC-MS-FID. All yeast strains fermented Narince grape juice to dryness. The differences between the volatile profiles of the yeast strains were determined. Wines fermented with autochthonous strains 1281 and 1044 produced a higher amount of acetates and ethyl esters. While the highest concentrations of ethyl hexanoate and hexyl acetate were found in wine fermented with 1044, the highest concentrations of ethyl octanoate, ethyl decanoate, isoamyl acetate, and 2-phenylethyl acetate were found in wine fermented with strain 1281. Also, the highest contents of 2-phenyl ethanol and linalool were found in wine fermented with strain 1281. According to sensory analysis, the wine fermented with 1281 achieved the best scores in floral and fruity attributes, as well as balance and global impression. The data obtained in the present study showed that autochthonous yeast strains affect the final physicochemical composition and sensory profile of Narince wines.
Highlights
Wine quality is influenced, in part, by the composition of the grape juice and by the microbial communities present during the fermentation process
The data obtained in the present study showed that autochthonous yeast strains affect the final physicochemical composition and sensory profile of Narince wines
Several investigations have underlined that using autochthonous yeasts during fermentation is able to give unique organoleptic properties to the produced wines
Summary
In part, by the composition of the grape juice and by the microbial communities present during the fermentation process. Aroma is one of the main characteristics that determine the quality and value of wine, especially white wines. The aroma of wine is a unique mixture of volatile compounds originating from grapes (varietal compounds), secondary products formed during the wine fermentation (fermentative compounds), and aging (post-fermentative compounds) [1,2,3]. It is important to determine the dynamics of fermentation populations during fermentation, since the metabolism of yeasts has an effect on the chemical and sensory properties of the wine [4,6]
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