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Open AccessArticle

Influence of Native Saccharomyces cerevisiae Strains from D.O. “Vinos de Madrid” in the Volatile Profile of White Wines

1
Department of Food and Agricultural Science, IMIDRA, 28805 Alcalá de Henares, Spain
2
Department of Chemistry and Biotechnology, Rovira i Virgili University, 43007 Tarragona, Spain
*
Author to whom correspondence should be addressed.
Fermentation 2019, 5(4), 94; https://doi.org/10.3390/fermentation5040094
Received: 11 August 2019 / Revised: 11 October 2019 / Accepted: 28 October 2019 / Published: 30 October 2019
(This article belongs to the Special Issue Modern Technologies and Their Influence in Fermentation Quality)
Yeasts during alcoholic fermentation form a vast number of volatile compounds that significantly influence wine character and quality. It is well known that the capacity to form aromatic compounds is dependent on the yeast strain. Thus, the use of native yeast strains, besides promoting biodiversity, encourages the conservation of regional sensory properties. In this work, we studied the volatile profile of Malvar wines fermented with 102 Saccharomyces cerevisiae yeast strains, isolated from vineyards and cellars belonging to the D.O. “Vinos de Madrid”. The wines elaborated with different S. cerevisiae showed a good classification by cellar of origin. Additionally, seven sensory descriptors have helped to classify the wines depending on their predominant aromatic character. Twenty-nine Saccharomyces strains, belonging to five of six cellars in the study, were characterized by producing wines with a fruity/sweet character. Floral, solvent, and herbaceous descriptors are more related to wines elaborated with Saccharomyces strains from organic cellars A, E, and F. Based on these findings, winemakers may use their best native S. cerevisiae strains, which add personality to their wine. Therefore, this study contributes to promoting the use of native Saccharomyces yeasts in winemaking. View Full-Text
Keywords: native yeast; Saccharomyces cerevisiae; aroma; Malvar (Vitis vinifera L. cv.); white wine native yeast; Saccharomyces cerevisiae; aroma; Malvar (Vitis vinifera L. cv.); white wine
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MDPI and ACS Style

García, M.; Esteve-Zarzoso, B.; Crespo, J.; Cabellos, J.M.; Arroyo, T. Influence of Native Saccharomyces cerevisiae Strains from D.O. “Vinos de Madrid” in the Volatile Profile of White Wines. Fermentation 2019, 5, 94.

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