Effect of strains from different Saccharomyces species used in different inoculation schemes on chemical composition and sensory characteristics of Sauvignon blanc wine

Abstract

Enhancing the sensory profile of wine using different microorganisms has always been a challenge in winemaking. The aim of our work was to evaluate the impact of different fermentation schemes by using mixed and pure cultures of three different Saccharomyces species at classic and cold inoculation temperatures on wine chemical composition and sensory profile. All the produced wines were analysed for the main oenological parameters (total acidity, volatile acidity, residual sugars, alcohol, and malic acid), as well as for volatile aromatic compounds, such as higher alcohols, acetate esters, ethyl esters and varietal thiols. In addition, implantation monitoring at the strain level and sensory analyses were performed in all fermentation trials. The wines fermented with S. pastorianus strains were characterised by significant lower acetic acid production and greater malic acid degradation compared to the wines fermented with S. cerevisiae strains. Interestingly, when the inoculation process for all trials was performed at a cold temperature (13 °C), the typical aromas of Sauvignon blanc were stronger than those in the classic inoculation temperature (18 °C) trials. Furthermore, the co-inoculation of S. pastorianus and S. bayanus resulted in wines exhibiting a higher intensity of citrus fruit notes than the wines fermented with the commercial S. cerevisiae strains. These results show that some strains from different Saccharomyces species other than S .cerevisiae, such as S. pastorianus and S. bayanus, could be promising starters for Sauvignon blanc wines and their performance can be modulated by the inoculation conditions.