The influence of yeast strain combinations on the quality of Sauvignon Blanc Wine

Abstract

The main objective of this study was to investigate the influence of different commercial wine yeast strain combinations on wine varietal aroma and glutathione concentration. Four combinations of yeast strains were selected to produce Sauvignon Blanc wine under controlled conditions. The concentration of volatile thiols and methoxypyrazines in produced wines was quantified using GC-MS and the concentration of glutathione during fermentation was monitored and quantified using HPLC-FLD. Sensory analysis of wines was performed by a group of experienced wine assessors. The results indicated that the yeast strain combinations differed significantly in terms of their ability to release volatile thiols and to preserve glutathione levels, but had no impact on methoxypyrazine concentrations. In accordance with the chemical composition of wines, significant differences were found in their sensory quality. It can be concluded that the selection of an appropriate yeast strain combination for alcoholic fermentation presents the potential to greatly modulate wine aroma.