Valutazione di composti aromatici in vini ottenuti utilizzando differenti ceppi di lieviti Saccharomyces

The aromatic quality of wines depends on several factors. Some are intrinsic factors of the grape variety, others are linked to conditions such as climate and terroir, as well as the technological process of production. In this context, the yeasts have considerable importance. In oenology, there is a growing interest for the study of new yeast strains characterized by a good fermentative capacity and a favorable contribute to the sensory quality of wine. In this study, we compared six different Saccharomyces strains (3 S. cerevisiae e 3 S. bayanus), focusing on the fermentation performance and production of volatiles in white neutral wine from Trebbiano grapes. It is included in the study a new strain (ECA5TM) to deepen its fermentation ability and metabolite production in order to evaluate its possible employment in winemaking. A total of 39 compounds were quantified by gas chromatography (alcohols, higher alcohols, C6-alcohols, higher alcohol acetates, esters, fatty acids and terpenic compounds) in the wines obtained by fermentation with different yeats strains. The obtained results show that the tested strains are very similar regarding production of ethanol, glycerol, and aromatic compounds. However, ECA5TM strain showed a lower fermenting power, even though the ethanol content (% v/v) in the wine was similar to the others strains. Moreover, ECA5TM, as well as Lavlin 71B, positively influenced the aromatic profile, showing a higher content of some volatiles.