Winemaking ability of wild yeast strains and comparative volatile profiles of wines fermented at 12° or 20°C

Abstract

Several wild yeast strains isolated from spontaneous must fermentation were tested for use in winemaking. The ability of Saccharomyces cerevisiae GR7 and GR3 to produce a regular fermentation process, complete fermentation, and produce ethanol and low volatile acidity at both 12°C and 20°C indicate that both strains are promising as starter cultures in winemaking. The effect of wild yeast strains on the relative composition of several volatile compounds in wines fermented at 12°C or 20°C was also studied. Pinot Grigio must fermentation was carried out using selected yeast strains. In addition, Debina and Roditis wines were made by spontaneous must fermentation. Experimental wines were analyzed for volatile compounds using solid phase microextraction and GC-MS analysis. In all wines fermented at 12°C, most acetate esters, ethyl esters, higher alcohols and fatty acids were lower than in those fermented at 20°C.