Impact of different pure cultures of Saccharomyces cerevisiae on the volatile profile of Cabernet Sauvignonrosé wines

Abstract

Grape juice of Cabernet Sauvignon was fermented with three axenic cultures of Saccharomyces cerevisiae (CS-V1, CS-V2, CS-V3) to determine the effect of yeast strain on the aroma of rosé wine. An analytical methodology based on headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatography and high-resolution time-of-flight mass spectrometry was used for identification of volatile organic compounds (VOC) in resulting wines. This method allowed the identification of 97 VOC responsible for wine aroma which was strictly affected by the strain used for fermentation. Results of the statistical analysis showed that strains CS-V2 and CS-V3 had the highest similarity of VOC profiles while CS-V1 was significantly different. Wine fermented with yeast strain CS-V1 was characterized by a high concentration of hexyl octanoate, 2-phenylethyl octanoate and free terpenoids (farnesol, farnesyl acetate). Strain CS-V2 contributed to an increased relative concentration of 1-hexadecanol, 1-heptanol, 9-decenoic acid and nerolidol. Wine fermented with CS-V3 had a high level of benzaldehyde, hexyl hexanoate, benzeneacetaldehyde and terpenoids α-terpineol and nerol.<br /><br />

An Interplay between a Face-Centred Composite Experimental Design and Solid-Phase Microextraction for Wine Aroma GC/MS Analysis

“…This was most likely because they were involved in several reactions with wine phenolics, whose products impacted wine colour, flavour and astringency [48]. Nerolidol (compound 15), a compound with a characteristic floral odour similar to that of rose [49], was not detected in the W2 sample, nor was it found in the control. This occurred because, in general, the presence of flavour compounds belonging to the terpenes class is due to some specific enzymatic activities of the yeasts, usually those activities linked to non-Saccharomyces species which can contribute to increasing the sensory profile of the wine [50].…”

Effectiveness of E-Beam Radiation against Saccharomyces cerevisiae, Brettanomyces bruxellensis, and Wild Yeast and Their Influence on Wine Quality

“…The introduction of pure yeast varieties into the musts assures product quality, due to the well-known metabolic profile of these varieties. The most commonly used wine yeast strain is Saccharomyces cerevisiae [1] which ensures a cultivarspecific product due to the repeatability of the chemical composition and the bouquet of the wine [2].…”