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Front Biosci (Elite Ed)

Title:		Influence of Native Saccharomyces cerevisiae Strains on Malvasia aromatica Wines
Author(s):		Crespo J; Garcia M; Arroyo T; Romero V; Cabellos JM;
Address:		"Agrifood Research Department, Instituto Madrileno de Investigacion y Desarrollo Rural, Agrario y Alimentario (IMIDRA), Finca El Encin, Alcala de Henares, 28805 Madrid, Spain"
Journal Title:		Front Biosci (Elite Ed)
Year:		2023
Volume:		15
Issue:		3
Page Number:		18 -
DOI:		10.31083/j.fbe1503018
ISSN/ISBN:		1945-0508 (Electronic) 1945-0494 (Linking)
Abstract:		"BACKGROUND: In the search of tools to deal with climate change-related effects along with the aim of avoiding the loss of aromatic typicity in wine, two native yeasts strains of Saccharomyces cerevisiae (CLI 271 and CLI 889) were evaluated to determine their influence on white Malvasia aromatica wines aroma composition and sensory characteristics. METHODS: The strains were tested versus a commercial yeast strain (LSA). The fermentations were performed on grape must of the Malvasia aromatica variety previously macerated. Wine quality was studied by analysis of oenological parameters together with volatile aroma components using gas chromatography coupled to flame ionization detector (GC-FID) to quantify major volatiles compounds and headspace-solid phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS) to determine terpenoids and C13-norisoprenoids. Sensorial analysis was also realized by an experienced taster panel. RESULTS: Wines from locally-selected yeasts strains used had lower volatile acidity levels and higher concentration of aromatic compounds compared to the commercial strain ones. The yeast strain S. cerevisiae CLI 271 provided wines with a higher concentration of esters related to fruity attributes, especially isoamyl acetate. The tasting panel highlighted the strong floral character of wines from S. cerevisiae CLI 889 fermentation. CONCLUSIONS: The use of microorganisms well adapted to climatic conditions can be used to produce quality wines of the Malvasia aromatica variety"
Keywords:		*Saccharomyces cerevisiae *Wine Esters Fermentation Norisoprenoids Malvasia aromatica aroma climate change native yeast white wines;
Notes:		"MedlineCrespo, Julia Garcia, Margarita Arroyo, Teresa Romero, Valeria Cabellos, Juan M eng Research Support, Non-U.S. Gov't Singapore 2023/09/25 Front Biosci (Elite Ed). 2023 Jul 17; 15(3):18. doi: 10.31083/j.fbe1503018"