IMR Press / FBE / Volume 15 / Issue 3 / DOI: 10.31083/j.fbe1503018
Open Access Original Research
Influence of Native Saccharomyces cerevisiae Strains on Malvasia aromatica Wines
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1 Agrifood Research Department, Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), Finca El Encín, Alcalá de Henares, 28805 Madrid, Spain
*Correspondence: (Julia Crespo)
Front. Biosci. (Elite Ed) 2023, 15(3), 18;
Submitted: 28 February 2023 | Revised: 10 April 2023 | Accepted: 10 May 2023 | Published: 17 July 2023
Copyright: © 2023 The Author(s). Published by IMR Press.
This is an open access article under the CC BY 4.0 license.

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.

native yeast
climate change
white wines
Malvasia aromatica
RTA2011-00095-C02-01/Spanish National Institute for Agricultural and Food Research and Technology (INIA)
Fig. 1.
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