Major aroma composition and color of Aligote wines depending on the yeast strains

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.