Application of Autochthonous Yeast Saccharomyces cerevisiae XG3 in Treixadura Wines from D.O. Ribeiro (NW Spain): Effect on Wine Aroma

Abstract

Yeast plays an essential role in winemaking. Saccharomyces cerevisiae strains involved in fermentation determine the chemical and sensory characteristics of wines. S. cerevisiae XG3, isolated in Galicia (NW Spain), has desirable oenological potential, which has been proved at a pilot scale to produce quality wines. This study applies XG3 as active dry yeast at an industrial scale for Treixadura wine elaboration, and compares it with commercial yeast and spontaneous fermentation within three wineries included in Denomination of Origin Ribeiro over two vintages. Fermentations are monitored using conventional methods, and microbiological implantation controls are carried out by mtDNA-RFLPs analysis. Wine basic chemical parameters are determined using OIV official methodology, and volatile aroma compounds are determined by GC-MS. Finally, wine sensory analysis is also performed. S. cerevisiae XG3 shows an acceptable implantation ability—as compared to commercial control strains. The wines from XG3 have a higher total acidity and lower alcohol content. Their volatile composition differs from control wines, since XG3 produces significantly higher concentrations of acetates, volatile acids, esters and volatile phenols, depending on the vintage and winery. However, lower differences are perceived at the sensory level, where fruity and floral descriptors are perceived by the panellists in XG3 wines. Therefore, XG3 constitutes an alternative to differentiate Treixadura wines.

Characterization of Indigenous Non-Saccharomyces Yeast Strains with Potential Use in Winemaking

“…The use of strains isolated from different Denominations of Origin (DOs) and from different plots and cultivation systems within the same species allowed to explore different oenological behaviours to select the most appropriate ones. In addition, the S. cerevisiae XG3 strain, previously tested and selected at EVEGA, was used as a control [25,26].…”

Yeast Biotechnology 4.0

“…It has been shown that this strain excelled in fermentative vigor and has positive effects on the chemical and sensory characteristics of the wines produced from the white cultivars at the laboratory and pilot scale [9,10]. Here, Blanco et al [11] applied this strain for the production of Treixadura wine at an industrial scale. The Galician Treixadura is one of the main traditional white cultivars that is characterized by fruity and floral descriptors due to high concentrations of ethyl esters and volatile acids [12].…”