Influence of Native <i>Saccharomyces cerevisiae</i> Strains from D.O. “Vinos de Madrid” in the Volatile Profile of White Wines
Margarita García | Braulio Esteve-Zarzoso | Julia Crespo | Juan Mariano Cabellos | Teresa Arroyo
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 <i>Saccharomyces cerevisiae</i> yeast strains, isolated from vineyards and cellars belonging to the D.O. “Vinos de Madrid”. The wines elaborated with different <i>S. cerevisiae</i> 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 <i>Saccharomyces</i> 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 <i>Saccharomyces</i> strains from organic cellars A, E, and F. Based on these findings, winemakers may use their best native <i>S. cerevisiae</i> strains, which add personality to their wine. Therefore, this study contributes to promoting the use of native <i>Saccharomyces</i> yeasts in winemaking.
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