The Influence of Selected Autochthonous Saccharomyces cerevisiae Strains on the Physicochemical and Sensory Properties of Narince Wines

Abstract

Vitis vinifera cv. Narince is a Turkish native white grape variety. In this study, volatile and sensory properties of Narince wines that are produced with autochthonous Saccharomyces cerevisiae (S. cerevisiae) strains and commercial strain were compared. Autochthonous yeast strains 1044 (MG017575), 1088 (MG017577), and 1281 (MG017581) were previously isolated from spontaneous fermentations of Narince grapes. Volatile compounds formed in wines were extracted using a liquid–liquid extraction method and determined by GC-MS-FID. All yeast strains fermented Narince grape juice to dryness. The differences between the volatile profiles of the yeast strains were determined. Wines fermented with autochthonous strains 1281 and 1044 produced a higher amount of acetates and ethyl esters. While the highest concentrations of ethyl hexanoate and hexyl acetate were found in wine fermented with 1044, the highest concentrations of ethyl octanoate, ethyl decanoate, isoamyl acetate, and 2-phenylethyl acetate were found in wine fermented with strain 1281. Also, the highest contents of 2-phenyl ethanol and linalool were found in wine fermented with strain 1281. According to sensory analysis, the wine fermented with 1281 achieved the best scores in floral and fruity attributes, as well as balance and global impression. The data obtained in the present study showed that autochthonous yeast strains affect the final physicochemical composition and sensory profile of Narince wines.

Selected Indigenous Saccharomyces cerevisiae Strains as Profitable Strategy to Preserve Typical Traits of Primitivo Wine

“…However, any pilot-scale wine showed an ethyl acetate content less than 50 mg L −1 . Other esters present in high concentrations were isoamyl acetate (banana aroma) and ethyl hexanoate (fruity, floral aroma), both produced by all the starters in concentrations higher than their threshold values of 0.03 mg L −1 and 0.05 mg L −1 , respectively [47]. As already reported for higher alcohols, statistically significant differences for the content of all the esters detected in this study were found between wines obtained with commercial and indigenous strains, in particular in cellar M. It was reported [48][49][50] that ester concentration is affected by different fermentation conditions, such as temperature, aeration, and sugar content, other than yeast strain used.…”

Use of grape racemes from Grillo cultivar to increase the acidity level of sparkling base wines produced with different Saccharomyces cerevisiae strains

“…In the recent years, the interest towards autochthonous yeasts to be used as starters in winemaking processes increased consistently, and it is still on the increase (Çelik, Erten, & Cabaroglu, 2019; Grieco, Carluccio, & Giovinazzo, 2019). Several researchers reported that yeasts and lactic acid bacteria (LAB) harboured on grapes and acting during the spontaneous fermentations possess a relevant economic potential (Di Maio et al, 2012; Francesca, Settanni, Sannino, Aponte, & Moschetti, 2011; Mazzei, Francesca, Moschetti, & Piccolo, 2010).…”

Modern Technologies and Their Influence in Fermentation Quality

“…The use of commercial strains can produce standardized wines without personal differentiations. For that reason, some researchers are developing S. cerevisiae selection processes applied to specific regions and grape varieties to enhance their typicity, a good example is Narince wines [24]. Specific selected autochthonous S. cerevisae strains are able to enhance specific esters and terpenes that increase the sensory quality parameters such as floral and fruity characters.…”