Volatile and chemical profiles of Bombino sparkling wines produced with autochthonous yeast strains

Abstract

This study investigated the effects of four autochthonous yeast strains and one commercial strain of Saccharomyces cerevisiae on the volatile and chemical profiles of rosé and sparkling wines (Bombino cultivar). HPLC-HRMS, GC-MS, and odorant series analyses were performed on sparkling wine produced on an industrial scale. Statistical elaboration of GC-MS and HPLC-HRMS data suggested that the adoption of autochthonous yeast strains significantly influenced the composition of sparkling wines in terms of volatile and non-volatile compounds. A correlation analysis was performed on the GC-MS and HPLC-HRMS data to determine a pool of compounds for discrimination of winemaking processes using native versus commercial yeast strains. The results indicated a significant strain-specific effect of the autochthonous yeast strains on the aroma and metabolome of regional sparkling wines compared to the commercial strain. This study may provide stakeholders with a powerful tool suitable to bring innovation and market differentiation. • Impact of native S. cerevisiae yeasts on chemo-sensory profiles of sparkling wines. • Use of a combined analytical approach for the quality control of sparkling wines. • Chemometrics for revealing the yeasts' effect on the composition of sparkling wine. • Development of a suitable tool for assessing the typicality of sparkling wine.