Assessment of the content in volatile substances in dry white and red wines obtained with different yeast strains from the “Trifeshti” wine center
DOI:
https://doi.org/10.51258/RJH.2022.19Keywords:
Saccharomyces cerevisiae, local yeasts, aroma, volatile compounds, fermentation, sensory evaluation.Abstract
Saccharomyces cerevisiae is the predominant yeast species in spontaneous wine fermentations and thus it is the main responsible for the chemical and sensory properties of wines. The use of autochthonous yeast strains, besides assuring the maintenance of the typical sensory properties of the wines of any given region, can contribute to promoting or retaining the natural S. cerevisiae biodiversity. This study aims to determine specific enological characteristics of local yeasts and their potential in the production of volatile compounds and their influence on wine quality. The influence of several local yeasts strains on the chemical properties, the aromatic compounds, and finally, the sensory analysis of the white wine cv. 'Aligote' and the red wine cv. 'Cabernet Sauvignon' was analyzed obtained from the grapes production of 2018. The obtained results showed a positive influence of local yeasts on the chemical and sensory properties of dry red and white wines. They also contributed to the formation of a very complex flavor, being able to be used to produce ”Trifeshti” wine with a unique and desirable aroma, with distinctive characteristics of the grape growing area.
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