Background: In the search of tools to deal with climate change-related effects along with the aim of avoiding the loss of aromatic typicity in wine, two native yeasts strains of (CLI 271 and CLI 889) were evaluated to determine their influence on white Malvasia wines aroma composition and sensory characteristics.
Methods: The strains were tested versus a commercial yeast strain (LSA). The fermentations were performed on grape must of the Malvasia variety previously macerated. Wine quality was studied by analysis of oenological parameters together with volatile aroma components using gas chromatography coupled to flame ionization detector (GC-FID) to quantify major volatiles compounds and headspace-solid phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS) to determine terpenoids and C13-norisoprenoids. Sensorial analysis was also realized by an experienced taster panel.
Results: Wines from locally-selected yeasts strains used had lower volatile acidity levels and higher concentration of aromatic compounds compared to the commercial strain ones. The yeast strain CLI 271 provided wines with a higher concentration of esters related to fruity attributes, especially isoamyl acetate. The tasting panel highlighted the strong floral character of wines from CLI 889 fermentation.
Conclusions: The use of microorganisms well adapted to climatic conditions can be used to produce quality wines of the Malvasia variety.
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