Minor Volatile Compounds Profiles of ‘Aligoté’ Wines Fermented with Different Yeast Strains

• Main Authors: Florin VARARU, Jaime MORENO-GARCIA, Juan MORENO, Marius NICULAUA, Bogdan NECHITA, Cătălin ZAMFIR, Cintia COLIBABA, Georgiana-Diana DUMITRU, Valeriu V. COTEA
• Format: Article
• Language: English
• Published: University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca 2015-03-01
• Series: Notulae Scientia Biologicae
• Online Access: http://www.notulaebiologicae.ro/index.php/nsb/article/view/9545

The aroma of wine can be classified accordingly to its origin, in varietal aroma, pre-fermentative aroma, fermentative aroma and post-fermentative aroma. Although a number of flavor components are found in the original grape, the dominant and major compounds contributing to white wines are formed during alcoholic fermentation, in concordance with the yeast strain used. In order to highlight the influence of the yeast strain to the aroma composition of wines, wine samples from ‘Aligoté’ grape variety made with 8 different yeast strains were subjected to stir bar sorptive extraction-gas chromatography-mass spectrometry (SBSE-GC-MS) analyses. Also, a sensorial analysis of the studied wines was performed by a tasting panel consisting of 15 tasters. 38 minor volatile compounds were quantified by SBSE-GC-MS technique. Different concentration of the same compound and different aroma compounds were identified and quantified in wines obtained with different yeast strains. A wine finger printing was obtained by multivariate data analyses of aroma compounds grouped by chemical families. The analytical and sensorial analysis of the wine samples confirms that there are differences in aroma composition of the wines made with different yeast strains.