Abstract:
Must from Aligote grapes was homogenized and divided into nine
batches to produce dry wine. The first eight batches were inoculated with
different yeast strains in order to study the influence of the yeast strains to the
major aroma compounds and color of wines. The ninth batch was left without
inoculums for spontaneous fermentation, as control sample. 12 major volatile
compounds were quantified by gas chromatograph – flame ionization detector
(GC-FID) technique. Color measurements (CIELab parameters: L*, a*, b*,
C*ab, and hab) were made in a Perkin Elmer Lambda 25 spectrophotometer
(PerkinElmer, CA, USA), using 1 mm path length quartz cells, following the
recommendations of the Commission Internationale de L'Eclariage (CIE, 2004).
Significant differences in composition of volatile compounds and significant
color differences were found depending on the yeast strain applied. The
sensorial analysis of the wine samples by a tasting panel performed confirms
the analytical results.
