Abstract:
The occurrence of aroma constituents in sparkling wines, with direct impact on their
organoleptic characteristics, is affected by several factors, for example the base-wine particularities,
grapes cultivar conditions, inoculated yeasts, the aging stage, and wine-making practices. This study
evaluated the influence of different four commercial yeasts (IOC FIZZ™, IOC DIVINE™, LEVULIA
CRISTAL™, and IOC 18-2007™) on the volatile composition of experimental sparkling wines. For this,
five sparkling wines variants from the Muscat Ottonel grape variety were obtained. The base-wine
was obtained through reverse osmosis and had a predetermined alcoholic concentration (10.5% vol.).
In order to fulfill the proposed purpose, the experimental sparkling wines were characterized by the
physical–chemical parameters (according to International Organization of Vine and Wine methods of
analysis), volatile fraction (using gas-chromatography coupled with mass spectrometry technique),
and sensory descriptors. Data showed a key impact on the concentration of the volatile constituents
(p < 0.05), depending on the type of inoculated yeast for the second fermentation. Regarding the
sensory analysis, important differences can be observed due to the type of inoculated yeast. Only a
minor influence on the physical–chemical parameters was registered.
