Modulation of chemical and sensory characteristics of red wine from mencía by using indigenous saccharomyces cerevisiae yeast strains

Abstract

Aim: To evaluate the influence of native Saccharomyces cerevisiae strains in red wines from Vitis vinifera cv. Mencía: fermentative ability, inoculation success, and sensory and chemical characteristics of wines. Methods and results: Indigenous yeast strains (Sc5, Sc11, Sc21 and Sc24) were inoculated in grape musts and their inoculation success was followed by mtDNA-RFLP (mitochondrial DNA-restriction fragment length polymorphism) at different stages of fermentation. The results showed that the added yeast strains fermented in codominance with a resident strain, which also controlled the spontaneous processes. Chemical analysis of basic wine parameters using official methodologies showed significant differences among wines for alcohol degree and volatile acidity. Fermentative aroma compounds were determined by gas chromatography. Wines made with different yeast strains varied in higher alcohols, ethyl ester, 2-phenylethanol, ethyl lactate and acetoin content. Sensory analysis indicated that wine from strain Sc24 had the best overall score, whereas that from strain Sc11 achieved the highest scores for colour intensity, structure and fruity character. Conclusions: The application of selected S. cerevisiae strains allowed us to obtain differentiated wines from both the chemical and sensory points of view. Significance and impact of the study: The results confirmed that indigenous yeasts can be used to elaborate singular wines and may constitute a useful tool to diversify Mencía wines.