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Open AccessArticle

The Influence of Selected Autochthonous Saccharomyces cerevisiae Strains on the Physicochemical and Sensory Properties of Narince Wines

1
Department of Biotechnology, Cukurova University, 01330 Adana, Turkey
2
Department of Food Engineering, Cukurova University, 01330 Adana, Turkey
*
Author to whom correspondence should be addressed.
Fermentation 2019, 5(3), 70; https://doi.org/10.3390/fermentation5030070
Received: 29 June 2019 / Revised: 29 July 2019 / Accepted: 30 July 2019 / Published: 1 August 2019
(This article belongs to the Special Issue Modern Technologies and Their Influence in Fermentation Quality)
Vitis vinifera cv. Narince is a Turkish native white grape variety. In this study, volatile and sensory properties of Narince wines that are produced with autochthonous Saccharomyces cerevisiae (S. cerevisiae) strains and commercial strain were compared. Autochthonous yeast strains 1044 (MG017575), 1088 (MG017577), and 1281 (MG017581) were previously isolated from spontaneous fermentations of Narince grapes. Volatile compounds formed in wines were extracted using a liquid–liquid extraction method and determined by GC-MS-FID. All yeast strains fermented Narince grape juice to dryness. The differences between the volatile profiles of the yeast strains were determined. Wines fermented with autochthonous strains 1281 and 1044 produced a higher amount of acetates and ethyl esters. While the highest concentrations of ethyl hexanoate and hexyl acetate were found in wine fermented with 1044, the highest concentrations of ethyl octanoate, ethyl decanoate, isoamyl acetate, and 2-phenylethyl acetate were found in wine fermented with strain 1281. Also, the highest contents of 2-phenyl ethanol and linalool were found in wine fermented with strain 1281. According to sensory analysis, the wine fermented with 1281 achieved the best scores in floral and fruity attributes, as well as balance and global impression. The data obtained in the present study showed that autochthonous yeast strains affect the final physicochemical composition and sensory profile of Narince wines. View Full-Text
Keywords: narince; autochthonous; Saccharomyces cerevisiae; aroma; white wine narince; autochthonous; Saccharomyces cerevisiae; aroma; white wine
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Çelik, Z.D.; Erten, H.; Cabaroglu, T. The Influence of Selected Autochthonous Saccharomyces cerevisiae Strains on the Physicochemical and Sensory Properties of Narince Wines. Fermentation 2019, 5, 70.

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