Chemical Composition Of Wines Research Articles

The Research on Influence Factors of Red Wine Quality

Nowadays, product quality certificates are being used by enterprises to market their products. This is an expensive and ineffective process that takes a long time and requires assessments from customers and human experts. Determining the relationship between a red wine's chemical composition and subjective quality is a difficult task. This paper investigates the use of statistical methods, such as linear regression, to predict the values of target variables and ascertain how dependent the target variable is on the independent factors. It is more accurate than previous methods. These results contribute to the understanding of how different red wine consumers perceive quality and can help the red wine industry identify the primary sensory-active ingredients that influence quality in different red wines. The paper uses linear regression to solve the problem. The research examines at those factors' VIF value and significance in order to assess the efficacy of this operation. It turns out that volatile acidity, chlorides, total sulfur dioxide, sulphates and alcohol have a significant linear relationship with red wine quality, while the other factors have less influence on red wine quality. Overall, red wine quality can be evaluated based on how much these variables affect them.

From tyrosine to hydroxytyrosol: a pathway involving biologically active compounds and their determination in wines by ultra performance liquid chromatography with mass spectrometry.

Hydroxytyrosol (HT) is a bioactive compound present in a limited number of foods such as wines, olives, and olive oils. During alcoholic fermentation, yeast converts aromatic amino acids into higher alcohols such as tyrosol, which can undergo hydroxylation into HT. The aim of this study was to validate an analytical method using ultra performance liquid chromatography coupled with mass spectrometry (UPLC/MS-MS) to quantify HT and its precursors (tyrosine, hydroxyphenylpyruvic acid, hydroxyphenylacetaldehyde, 4-hydroxyphenylacetic acid, and tyrosol) in wines. Their occurrence was evaluated in a total of 108 commercial Spanish wine samples. The validated method simultaneously determined both HT and its precursors, with adequatelimits of detection between 0.065 and 21.86 ng mL-1 and quantification limits between 0.199 and 66.27 ng mL-1 in a 5 min run. The concentration of HT in red wines was significantly higher (0.12-2.24 mg L-1) than in white wines (0.01-1.27 mg L-1). The higher the alcoholic degree, the higher was the content of HT. The bioactive 4-hydroxyphenylacetic acid was identified in Spanish wines for the first time at 3.90-127.47 mg L-1, being present in all the samples. The highest HT concentrations were found in red wines and in wines with higher ethanol content. These data are useful for a further estimation of the intake of these bioactive compounds and to enlarge knowledge on chemical composition of wines. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Chemical Characterization of Sauvignon Blanc Wines from Three Cold-Climate-Growing Areas of Chile.

The influence of the geographical location on the chemical composition of commercial Sauvignon Blanc wines was investigated. The assay was carried out on Sauvignon Blanc wines from three cold-climate valleys in Central Chile, Casablanca, Leyda, and San Antonio. The analyses revealed clear variations in some chemical parameters, especially in titratable acidity, which was higher in the geographical areas closest to the Pacific Ocean, such as the Leyda and San Antonio valleys. Regarding the composition of low-molecular-weight phenolic compounds, 17 compounds were found, and the results show that the Casablanca valley exhibits a greater abundance of monomeric flavanols, such as (+)-catechin, whereas the Leyda valley shows a higher abundance in flavonols and phenolic acids esterified with tartaric acid. Concerning the aromatic compound profile, the wines from the Casablanca valley showed a greater abundance of esters, C13 norisoprenoids, and some terpenes. The PLS-DA analysis revealed some differences, especially between wines from Casablanca and Leyda, demonstrating that the difference in the chemical composition of the wines was influenced by the geographical area.

From the grapevine to the glass: A wine metabolomics tale by FT-ICR-MS.

Wine is one of the most consumed beverages around the world. Its unique characteristics arise from numerous processes, from the selection of grapevine varieties and grapes, the effect of the terroir and geographical origin, through the biochemical process of fermentation by microorganisms, until its aging. All molecules found in wine define its chemical fingerprint and can be used to tell the story of its origin, production, authenticity and quality. Wine's chemical composition can be characterized using an untargeted metabolomics approach based on extreme resolution mass spectrometry. Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR-MS) is currently the most powerful analytical technique to analyse such complex sample, providing the most comprehensive analysis of the chemical fingerprint of wine.

Application of white wine lees for promoting lactic acid bacteria growth and malolactic fermentation in wine

In the context of ecological transition, the use of wine by-products for industrial applications is a major challenge. Wine lees, the second wine by-product in terms of quantity, represent a source of nutrients that can be used for stimulating the growth of microorganisms. Here, white wine lees were used as a stimulating agent for the growth of wine lactic acid bacteria (LAB) and to promote wine malolactic fermentation (MLF) driven out by Oenococcus oeni. By adding freeze-dried wine lees to wines under different conditions – including different wine lees at different concentrations and different O. oeni strains at various initial populations - it was observed that wine lees can enhance the growth of LAB and reduce the duration of MLF. The chemical composition of wines was also evaluated, proving that wine lees do not compromise the quality of the wines. In addition, wine lees did not seem to promote the growth of spoilage microorganisms like as Brettanomyces bruxellensis. Altogether, this work reports the possibility of recovering the lees of white wine to obtain a product favoring the MLF of red wines. More general, we propose a recycling strategy of wine by-products to obtain new products for winemaking.

Obtaining Spatial Variations in Cabernet Sauvignon (Vitis vinifera L.) Wine Flavonoid Composition and Aromatic Profiles by Studying Long-Term Plant Water Status in Hyper-Arid Seasons

The spatial variability in vineyard soil might negatively affect wine composition, leading to inhomogeneous flavonoid composition and aromatic profiles. In this study, we investigated the spatial variability in wine chemical composition in a Cabernet Sauvignon (Vitis vinifera L.) vineyard in 2019 and 2020. Because of the tight relationships with soil profiles, mid-day stem water potential integrals (Ψstem Int) were used to delineate the vineyard into two zones, including Zone 1 with relatively higher water stress and Zone 2 with relatively lower water stress. Wine from Zone 2 generally had more anthocyanins in 2019. In 2020, Zone 1 had more anthocyanins and flavonols. Zone 2 had more proanthocyanidin extension and terminal subunits as well as total proanthocyanidins in 2020. According to the Principal Component Analyses (PCA) for berry and wine chemical composition, the two zones were significantly different in the studied wine aromatic compounds. In conclusion, this study provides evidence of the possibility of managing the spatial variability of both wine flavonoid composition and aromatic profiles through connecting vineyard soil variability to grapevine season-long water status.

Wine proteome after partial clarification during fermentation reveals differential efficiency of various bentonite types

To investigate the effect of partial clarification during fermentation with various types of bentonite on protein stability and composition, phenols, volatile compounds and sensory quality of wine, white grape must was treated with four commercial bentonites late in fermentation, while a control was fermented without bentonite. Wines were analyzed partially clarified after fermentation and when stable after additional clarification. A developed 2D proteomics method based on ion-exchange chromatography and SDS-PAGE separation followed by identification by MALDI-TOF/TOF was used to analyze PR proteins, while phenols and volatile compounds were determined by HPLC–DAD and SPME–GC–MS, respectively. It was observed that various bentonite types have differential and preferential affinity towards particular proteins. Various bentonite types exhibited different side-effects on wine chemical composition, significantly preserving the contents of particular odoriferous esters and antioxidant phenols with positive repercussions on wine sensory quality, which is of interest to the wine industry.

КАТИОННЫЙ СОСТАВ ВИН СЕВАСТОПОЛЬСКОГО РЕГИОНА КАК ПОКАЗАТЕЛЬ ИХ КРИСТАЛЛИЧЕСКОЙ СТАБИЛЬНОСТИ

One of the main parameters of wine quality is crystalline stability, which is determined by the physical and chemical composition of wine. By the method of capillary electrophoresis 7 samples of wines produced in the wine-growing district of Sevastopol were analysed. It was shown that the mass concentration of potassium was in the range of 480-1181 mg/dm3, calcium - 58-132 mg/dm3. The sum of mass concentration of potassium and calcium in wines is 669-1313 mg/dm3; their ratio is 9-11.

Microbial diversity on grape epidermis and wine volatile aroma in spontaneous fermentation comprehensively driven by geography, subregion, and variety

On their journey from the wine grape to the resulting wine, microbiota from grape surfaces controlled by multiple factors is transferred to wine spontaneous fermentation process with indisputable consequences for wine quality parameters. The associated microbiota was regionally distinct (defined to microbial terroir) but how these microbial patterns with significantly regional distinctiveness quantitatively drive the wine regional characteristics are not definite within a complete grape ecosystem at different geographical (> 300 km), subregional (< 10 km), and varietal scales. Here, we collected 24 samples (containing two grape varieties) from four subregions of two regions in Xinjiang wine production area to investigate fungal distribution patterns and the association with wine chemical composition at different evaluation scales. Meanwhile, the relationships were established between geographical, subregional, varietal community of fungi, and wine volatile aroma using partial least squares regression (PLSR) and structural equation modeling (SEM). Results show that microbial and volatile samples present the significantly regional difference inside the complete ecosystem. Microbiota showed a stronger heterogeneity at geography scales, which drove the distributions of subregional and varietal microbiota thereby influencing the volatile composition of finished wines. Moreover, geographical microbiota seems to weaken the effects of varietal community on wine aroma compounds. Microbial communities respond to environmental changes within a completely set grape-related ecosystem at different scales, and these responses resulted in the wine regional distinctiveness based on the volatile profiles. Our findings further confirmed the important role of microbial terroir in shaping wine styles and provided the new cerebration for the terroir drivers of microbiota.

Delaying grapevine budbreak to prevent spring freeze damage impacts Lemberger wine flavour compounds under variable weather conditions

Delaying grapevine budbreak through viticultural management practices is a promising method to prevent spring freeze damage for small vineyards. However, in cool-climate regions, delaying budbreak can potentially delay fruit development and maturation, negatively impacting wine quality. In this three-year study, 2017–2019, we evaluated the impacts of delaying budbreak on wine volatile and nonvolatile composition for Vitis vinifera c.v. Lemberger at a cool-climate site, and we related treatment impacts on wine composition to consumer perception. We also assessed if treatment impacts were similar across vintages, or if seasonal weather conditions were more important for wine composition than delaying budbreak. We evaluated four treatments each year: a control (C) (no delayed budbreak strategy applied), a vegetable oil-based adjuvant (Amigo®) applied at either 8 % or 10 % (v/v) concentration during dormancy (A8, A10), and late pruning conducted shortly after budbreak (1–4 leaves unfolded) of apical buds (LP). Delays in budbreak between treatments and C vines ranged from 5 days (A8, 2017) to 23 days (LP, 2017) across the 3 years. Furthermore, berry colour change, one of the parameters used to assess véraison, started later in LP vines than in C vines each year. Within each vintage, we found that delayed budbreak treatments, especially LP, had lower concentrations of several volatile compounds than C wines. Furthermore, LP wines tended to have higher monomeric anthocyanins relative to C wines, ranging from 18 % (2019) to 36 % higher (2018). Results from consumer discrimination testing broadly reflected differences in wine chemical composition: consumers perceived LP wines as different from C or A8, depending on the year, and all treatments were different in 2019. However, we found that vintage impacted wine composition more than the delayed budbreak treatments. Of the 49 volatile and nonvolatile compounds detected every year, about half showed significant vintage effects, while only three were consistently different by treatment. Together, our results suggest that delaying grapevine budbreak at a cool-climate site can impact wine chemical composition and perception, especially if phenological delays are still present around véraison; however, seasonal weather conditions remain a more important driver of wine chemical composition than relatively small changes in phenological development.

New malic acid producer strains of Saccharomyces cerevisiae for preserving wine acidity during alcoholic fermentation.

In the context of climate change, the chemical composition of wines is characterized by a massive drop of malic acid concentration in grape berries. Then wine professionals have to find out physical and/or microbiological solutions to manage wine acidity. The aim of this study is to develop wine Saccharomyces cerevisiae strains able to produce significant amount of malic acid during the alcoholic fermentation. By applying a large phenotypic survey in small scale fermentations, the production level of malic acid in seven grape juices confirmed the importance of the grape juice in the production of malic acid during the alcoholic fermentation. Beside the grape juice effect, our results demonstrated that extreme individuals able to produce up to 3g/L of malic acid can be selected by crossing together appropriate parental strains. A multivariate analysis of the dataset generated illustrate that the initial the amount of malic acid produced by yeast is a determining exogenous factor for controlling the final pH of wine. Interestingly most of the acidifying strains selected are particularly enriched in alleles that have been previously reported for increasing the level of malic acid at the end of the alcoholic fermentation. A small set of acidifying strains were compared with strains able to consume a large amount of malic acid previously selected. The total acidity of resulting wines was statistically different and a panelist of 28 judges was able to discriminate the two groups of strains during a free sorting task analysis.

Interaction between Armenian clay-based ceramics and model wine during storage

Wine made or stored in clayware ceramic pots attracts the attention of consumers, but this practice is less studied than when classic stainless steel tanks or wood barrels are used. It is known that wine can be influenced by the container in which it is aged. To analyse the influence of ceramics on the chemical composition of wine, Armenian clay-based ceramic tablets were immersed in model wine and aged from 1 hour up to 16 months at 25 °C in darkness. The concentrations of 26 elements (namely: Al, B, Ba, Be, Ca, Cd, Co, Cr, Cu, Fe, Hg, K, Li, Mg, Mn, Mo, Na, Ni, P, Pb, S, Sr, Ti, V, W and Zn) in 19 samples were determined by ICP-AES analysis. Proton time domain NMR relaxometry was used to characterise the iron redox processes that occurred in the model wine in contact with a ceramic. A fast increase in the pH of the model wine in contact with the bare ceramic tablet (from 2.35 to 5) was recorded in 4 days. The coating of the ceramic tablets with beeswax showed a significant effect on the interaction between the model wine and the ceramic.

Modelling Smoke Flavour in Wine from Chemical Composition of Smoke-Exposed Grapes and Wine

Wine grapes exposed to smoke and wine made from grapes exposed to smoke can robustly be identified through their elevated concentrations of volatile phenols and phenolic glycosides serving as smoke markers, compared to concentrations typically found in non-smoke-exposed samples. Smoke-affected wines with high concentrations of volatile phenols and glycosides can have smoky flavours, but the relationship between concentrations of specific smoke markers in grapes and the intensity of smoky sensory attributes in the resulting wine has not been established. This study sought to determine whether volatile phenols and glycoside concentration in grapes and wine are suited to predict smoke flavour, to identify the key drivers of smoke flavour in both matrices. The study aimed to determine what concentrations of volatiles and glycosides in grapes impart an unacceptable smoke flavour in the resulting wine, to provide a guide for producers assessing suitability of smoke-exposed grapes for wine production. During vintage 2020, a total of 65 grape samples were collected from vineyards exposed to bushfire smoke, as well as unaffected vineyards. Chardonnay, Pinot Noir, and Shiraz grapes were harvested from vineyards in New South Wales, South Australia, and Victoria. Unoaked wines (50 kg scale) were produced under controlled conditions. The wines had a wide range of smoke flavour intensities rated by a trained sensory panel. Statistical models based on guaiacol, o-cresol, m-cresol, p-cresol, and some glycosides gave good predictions of smoke flavour intensity, with a slightly different optimal model for each cultivar. Subsequently, critical concentrations for quality defects were estimated to provide a guide for producers. A subset of smoke exposure markers in wine grapes affected by smoke from bushfires can be used to predict the degree of smoke flavour in wine. This information provides a first guide for assessing the risk of producing smoke tainted wine from smoke-exposed grapes.

Diverse phenolic responses of six varietal wines (Vitis vinifera L.) throughout ageing in contact with a single type of oak barrels

SummaryBarrel ageing is a critical process in wine industry since it produces substantial changes in the chemical composition of wines. The transfer of polyphenols from wood to wine would be influenced by various factors including wood characteristics and storage conditions. The role of the wine matrix in the extraction/modification of polyphenols during wine ageing has been scarcely studied. The objective of this study was to characterise and compare the phenolic composition of six varietal wines (Carménère, Cabernet Franc, Malbec, Petit Verdot, Sangiovese and Tempranillo) during ageing in a single type of oak barrel aiming to learn about the role of the variety on the ageing process. Wine sampling was performed at 3‐month intervals for 1 year. Polyphenol profiles were analysed using spectrophotometric and HPLC‐DAD methods. The study showed that the effect of oak wood ageing on the phenolic composition of wines is highly influenced by the grape variety. Thus, different polyphenol‐associated chemical parameters of oak‐aged wines would be affected by chemical properties of the varietal wines that are present prior to barrel ageing.

Analytical quality control of wines and wine materials

Ensuring food safety of the quality of sold products is one of the urgent problems of the wine industry. The trend of falsification of well-known brands of domestic and imported wines is a characteristic feature of the modern market of wine products. Known methodological bases for assessing the quality of wine products in most cases do not have the potential to recognize many modern «technological solutions». To solve this problem an analytical method can be proposed on modern equipment "FTIR BACCHUS 3". This analyzer allows you to determine the chemical substances and the range characteristics of these substances. This method has been chosen for the identification of wine samples and not by chance, when using it, the analysis time is significantly reduced, and the range of chemical elements determined by the analyzer is quite wide, and reagents are not needed for this equipment. The method does not require preliminary preparation of samples; it is also quite new, not popular in Russia. The article presents a comparative review of classical wine identification methods. The presented material indicates the relevance of creating a database on the chemical composition of wines that determine their authenticity using new instrumental techniques. The proposed multi-parameter wine analyzer FTIR BACCHUS 3 is a system for the analysis of worts and wines using chemometric methods, based on the acquisition of the mid-IR spectrum (FTIR). The method is based on chemometrics, i.e. obtaining chemical data using mathematical methods of data processing and extraction, which will increase the reliability of assessing the authenticity and place of origin of wine products.

Impact of Non-Saccharomyces Yeast Fermentation in Madeira Wine Chemical Composition

Madeira wine is produced via spontaneous alcoholic fermentation arrested by ethanol addition. The increasing demand of the wine market has led to the need to standardize the winemaking process. This study focuses on identifying the microbiota of indigenous yeasts present during Madeira wine fermentation and then evaluates the impact of selected indigenous non-Saccharomyces as pure starter culture (Hanseniaspora uvarum, Starmerella bacillaris, Pichia terricola, Pichia fermentans, and Pichia kluyveri) in the chemical and phenolic characterization of Madeira wine production. Results showed that the polyphenol content of the wines was influenced by yeast species, with higher levels found in wines produced by Pichia spp. (ranging from 356.85 to 367.68 mg GAE/L in total polyphenols and 50.52 to 51.50 mg/L in total individual polyphenols through HPLC methods). Antioxidant potential was higher in wines produced with Hanseniaspora uvarum (133.60 mg Trolox/L) and Starmerella bacillaris (137.61 mg Trolox/L). Additionally, Starmerella bacillaris stands out due to its sugar consumption during fermentation (the totality of fructose and 43% of glucose) and 15.80 g/L of total organic acids compared to 9.23 g/L (on average) for the other yeasts. This knowledge can be advantageous to standardizing the winemaking process and increasing the bioactive compounds, resulting in the production of high-quality wines.

Overhead photoselective shade films mitigate effects of climate change by arresting flavonoid and aroma composition degradation in wine.

Overhead photoselective shade films installed in vineyards improve berry composition in hot grape-growing regions. The aim of the study was to evaluate the flavonoid and aroma profiles and composition of wines from Cabernet Sauvignon grapes (Vitis vinifera L.) treated with partial solar radiation exclusion. Experimental design consisted in a randomized experiment with four shade films (D1, D3, D4, D5) with differing solar radiation spectra transmittance and compared to an uncovered control (C0) performed over two seasons (2021 and 2022) in Oakville (CA, USA). Berries were collected by hand at harvest and individual vinifications for each treatment and season were conducted in triplicates. Then, wine chemical composition, flavonoid and aromatic profiles were analyzed. The wines from D4 treatment had greater color intensity and total phenolic index due to co-pigmentation with anthocyanins. Shade film wines D5 and D1 from the 2020 vintage demonstrated increased total anthocyanins in the hotter of the two experimental years. In 2021, reduced cluster temperatures optimized total anthocyanins in D4 wines. Reduced cluster temperatures modulated anthocyanin acylation, methylation and hydroxylation in shade film wines. Volatile aroma composition was analyzed using gas chromatography mass spectroscopy (GCMS) and D4 wines exhibited a more fruity and pleasant aroma profile than C0 wines. Results provided evidence that partial solar radiation exclusion in the vineyard using overhead shade films directly improved flavonoid and aroma profiles of resultant wines under hot vintage conditions, providing a tool for combatting air temperatures and warmer growing conditions associated with climate change.

Tagatose Suppresses Grapevine Powdery Mildew and Downy Mildew under Field Conditions with No Severe Impacts on Grape Must Fermentation

Background and Aims. Grapevine is susceptible to several diseases and requires a large use of fungicides. Sustainable alternatives must be safe for humans and the environment and also should not interfere with must fermentation. The aim of this study was to implement the use of a rare sugar, tagatose, against powdery mildew and downy mildew and to assess possible side effects on Saccharomyces cerevisiae fermentation. Methods and Results. Tagatose was evaluated for the suppression of powdery mildew and downy mildew under controlled and field conditions and for its impact on S. cerevisiae fermentation of synthetic and grape musts. Tagatose applied at 8 kg/hareduced powdery mildew and downy mildew severity and incidence on grapevine leaves and bunches under field conditions. Tagatose caused a limited and transient slowdown of the fermentation with no negative impact on yeast viability and wine chemical composition at the end of the fermentation. Conclusions. Tagatose is a promising alternative for sustainable grapevine protection against powdery mildew and downy mildew with no negative impacts on the must fermentation. Significance of the Study. These findings pave the way for grapevine protection strategies based on the use of rare sugars as sustainable fungicides in integration with other plant protection products.

Influence of the Processing Parameters on the Aroma Profile and Chemical Composition of Conventional and Ecological Cabernet Sauvignon Red Wines during Concentration by Reverse Osmosis.

Wine aroma represents one of the most important quality parameters and it is influenced by various factors, such as climate conditions, viticulture and vinification techniques, storage conditions, etc. Wines produced from conventionally and ecologically grown grapes of the same variety have different chemical compositions and aroma profiles. The composition of wine can also be influenced by the additional treatment of wine, such as the concentration of wine by reverse osmosis (RO). The aim of this study was to investigate the influence of four different pressures (2.5, 3.5, 4.5 and 5.5 MPa) and two temperature regimes (with and without cooling) on the aroma profile and chemical composition of conventional and ecological Cabernet Sauvignon red wine during concentration by reverse osmosis. The results showed that different processing parameters influenced the permeate flux, the retentate temperature and the compounds retention. Higher working pressures (4.5 and 5.5 MPa) and the regime, with cooling, resulted in a higher retention of the total aroma compounds than the opposite processing parameters. The retention of individual compounds depended also on their chemical properties and their interactions with the membrane surface. The reverse osmosis membranes proved to be permeable for ethanol, acetic acid or undesirable 4-ethylphenol and 4-ethylguaiacol that made them applicable for their correction or removal.

Effect of Saccharomyces cerevisiae and Saccharomyces pastorianus Co-Inoculation on Alcoholic Fermentation Behavior and Aromatic Profile of Sauvignon Blanc Wine

Enhancing the sensory profile of wines by exposing the aromas of the grape variety through the involvement of microorganisms has always been a challenge in winemaking. The aim of our work was to evaluate the impact of different fermentation schemes by using mixed and pure cultures of different Saccharomyces species to Sauvignon blanc wine chemical composition and sensory profile. The Sauvignon blanc must has been inoculated with mixed and pure cultures of S. pastorianus and S. cerevisiae strains. For the mixed fermentation schemes, one strain of S. pastorianus has been inoculated with different proportions of S. cerevisiae (S. pastorianus to S. cerevisiae: 99%–1%, 95%–5%, 90%–10%, 80%–20% and 70%–30% w/w) in co-inoculation with two commercial strains of S. cerevisiae. A total of 13 fermentations trials, three monocultures and 10 mixed cultures were performed in biological triplicate. The fermentation kinetics have been controlled by density measurement and classical oenological analyses were performed based on the International Organisation of Vine and Wine (OIV) analytical methods. The population dynamics were evaluated by the specific interdelta PCR reaction of the Saccharomyces species at the beginning and at the end of the fermentation process. The volatile compounds of the wine aroma, such as the esters, higher alcohols and thiols were analyzed by GC/MS. Sensory assessment by trained panel was carried out for all produced wines. Complete depletion of the sugars was achieved between 10 and 13 days for all the fermentation trials. The population dynamics analysis revealed that the S. cerevisiae strain was the most predominant at the end of the fermentation process in all inoculation ratios that were tested. The wines that were fermented with S. pastorianus, either in pure or mixed cultures, were characterized by significantly lower acetic acid production and higher malic acid degradation when compared to the wines that were fermented only with S. cerevisiae strains. The aroma profile of the produced wines was highly affected by both inoculation ratio and the S. cerevisiae strain that was used. The presence of S. pastorianus strain enhanced the production of the varietal thiols when compared to the samples that were fermented with the S. cerevisiae pure cultures. The mixed inoculation cultures of Saccharomyces species could lead to wines with unique character which can nicely express the varietal character of the grape variety.