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Influence of indigenious Saccharomyces cerevisiae strains on the evolution of chemical compounds anq quality attributes during the aging of traditional-method sparkling wines
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Description
The different levels of grape maturity can impact the chemical and sensory properties of Savvatiano sparkling wines after 15 months maturation in the bottle. Grape ripening stage was found to have a significant influence on the content, composition and development of organic acids and volatile compounds in the wine, and on its sensorial attributes. The wines produced from grapes at the earliest stage of maturity exhibited higher levels of terpenes, organic acids and foam characteristics. This was reflected in the sensory evaluation, these wines scoring the highest for descriptors like “floral”, “green apple” and “foam intensity”. Subsequently research was focused on the potential of native Saccharomyces cerevisiae yeasts as good candidates for the elaboration of sparkling wine using the traditional method. Four indigenous and two commercial yeast strains were tested for their fermentative performance, as well as their contribution to the correspondent sparkling wines in terms of protein, polysaccharide and mannoprotein release; foam properties; and volatile composition. Moreover, their impact on wine aroma was evaluated through descriptive sensory analysis. Our results revealed that autochthonous yeast strains were capable of completing the second fermentation process and reaching a maximum pressure comparable to that of commercial yeast strains, while maintaining low volatile acidity. They were denoted by the greatest release of proteins and mannoproteins after 12 months of aging, exhibiting better foamability and foam stability than their commercial counterparts.