Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines

Abstract

The occurrence of aroma constituents in sparkling wines, with direct impact on their organoleptic characteristics, is affected by several factors, for example the base-wine particularities, grapes cultivar conditions, inoculated yeasts, the aging stage, and wine-making practices. This study evaluated the influence of different four commercial yeasts (IOC FIZZ™, IOC DIVINE™, LEVULIA CRISTAL™, and IOC 18-2007™) on the volatile composition of experimental sparkling wines. For this, five sparkling wines variants from the Muscat Ottonel grape variety were obtained. The base-wine was obtained through reverse osmosis and had a predetermined alcoholic concentration (10.5% vol.). In order to fulfill the proposed purpose, the experimental sparkling wines were characterized by the physical–chemical parameters (according to International Organization of Vine and Wine methods of analysis), volatile fraction (using gas-chromatography coupled with mass spectrometry technique), and sensory descriptors. Data showed a key impact on the concentration of the volatile constituents (p < 0.05), depending on the type of inoculated yeast for the second fermentation. Regarding the sensory analysis, important differences can be observed due to the type of inoculated yeast. Only a minor influence on the physical–chemical parameters was registered.

Effect of Different Winemaking Conditions on Organic Acids Compounds of White Wines

“…Previous studies [26][27][28] showed similar results on sparkling wines and are in accordance with other literature data [29].…”

An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies

“…Sonication together with low pressure and temperature can be a method of pasteurising the juice. By pasteurization treatment, the colour of the juice is significantly affected, while heat, generates an important loss of volatile compounds [167]. This alternative pasteurization method consists of the application of high-intensity ultrasound (20-100 kHz and 10-1000 W/cm 2 ).…”

Influence of Yeast Strain on Odor-Active Compounds in Fiano Wine

“…A recent paper by Cotea, Focea, Luchian, Colibaba, Scutaras , u, Marius, Zamfir and Popîrdă [6] showed that, despite the limited influence of five different commercial yeast strains on many physico-chemical parameters of sparkling wines, the impact on wine volatile compounds was statistically significant. By quantifying 20 volatile compounds and carrying out sensory analysis of the wines, the authors showed that some strains confer more floral odor notes, particularly elderflowers, while others, fruitier notes, e.g., green banana.…”

“…Wine aroma is strongly influenced by the yeast strain that conducts the fermentation [1][2][3][4]. Each strain has its own characteristics, different from those of the other strains, capable of influencing the gustatory and aromatic balance of the wine [5][6][7][8][9][10][11][12][13][14][15].…”

“…A recent research by Cotea, Focea, Luchian, Colibaba, Scutaras , u, Marius, Zamfir and Popîrdă [6] investigated the impact of five yeast strains on the quality parameters of sparkling wines from Muscat Ottonel. The authors showed that despite the limited influence of different commercial strains on many physicochemical parameters, the impact on wine volatile compounds was significant.…”