title: Different commercial yeast strains affecting the volatile and sensory profile of cava base wine.
abstract: 36 semi-industrial fermentations were carried out with 6 different yeast strains in order to assess differences in the wines' chemical and volatile profile. Two of the tested strains (Y3 and Y6) showed the fastest fermentation rates throughout 3 harvests and on 2 grape varieties. The wines fermented by three of the tested strains (Y5, Y3 and Y4) stand out for their high amounts of esters and possessed the highest fruity character. Wines from strains producing low amounts of esters and high concentrations of medium chain fatty acids, higher alcohols and six-carbon alcohols were the least appreciated at the sensory analysis. The data obtained in the present study show how the yeast strain quantitatively affects the final chemical and volatile composition of cava base wines and have repercussions on their sensory profile, independently of must variety and harvest year.
authors.affiliation: Freixenet SA C/Joan Sala, 2. 08770 Sant Sadurní d'Anoia, Barcelona, Spain.
authors.forename: Jordi
authors.initials: J
authors.lastname: Torrens
authors.forename: Pilar
authors.initials: P
authors.lastname: Urpí
authors.forename: Montserrat
authors.initials: M
authors.lastname: Riu-Aumatell
authors.forename: Stefania
authors.initials: S
authors.lastname: Vichi
authors.forename: Elvira
authors.initials: E
authors.lastname: López-Tamames
authors.forename: Susana
authors.initials: S
authors.lastname: Buxaderas
mesh_terms: D005285:Fermentation; D005516:Food Microbiology; D006801:Humans; D007218:Industrial Microbiology; D013045:Species Specificity; D013649:Taste; D013997:Time Factors; D014835:Volatilization; D014920:Wine / Q000382:microbiology*; D015003:Yeasts / Q000254:growth & development*