title: Fermentative aroma compounds and sensory profiles of Godello and Albariño wines as influenced by Saccharomyces cerevisiae yeast strains.
abstract: BACKGROUND
  Yeasts responsible for fermentation have an important repercussion on wine quality. This study presents the influence of two autochthonous strains of Saccharomyces cerevisiae (XG1 and XG3), a commercial yeast (QA23) and spontaneous fermentation on the chemical and sensory properties of wines from Godello and Albariño.
  
  
  RESULTS
  All the yeasts showed normal fermentative kinetics and were able to lead fermentations; therefore, they were responsible for wine chemical and sensory characteristics. Significant differences were found at the chemical level depending on yeast strain and variety. Albariño wines from XG1 and XG3 presented low total acidity and glycerol content. Godello wines from QA23 had higher total acidity but lower alcohol content than those from XG1, XG3 and spontaneous fermentation. QA23 wines presented a greater amount of higher alcohols and 2-phenylethanol for both grapevine cultivars, whereas XG3 and spontaneous fermentations yielded wines with a higher concentration of esters, mainly ethyl lactate, and fatty acids. These differences were detected at the sensory level; thus, Albariño made with XG3 and Godello from spontaneous fermentation were the most appreciated wines.
  
  
  CONCLUSIONS
  XG3, an autochthonous strain of S. cerevisiae, constitutes a useful tool to elaborate wines with singular characteristics.
authors.affiliation: Estación de Viticultura e Enoloxía de Galicia (EVEGA), Ponte San Clodio s/n, 32427, Leiro, Ourense, Spain.
authors.forename: Pilar
authors.initials: P
authors.lastname: Blanco
authors.forename: José Manuel
authors.initials: JM
authors.lastname: Mirás-Avalos
authors.forename: Esteban
authors.initials: E
authors.lastname: Pereira
authors.forename: Ignacio
authors.initials: I
authors.lastname: Orriols
mesh_terms: D005285:Fermentation; D006801:Humans; D012441:Saccharomyces cerevisiae / Q000145:classification / Q000378:metabolism*; D012677:Sensation; D055549:Volatile Organic Compounds / Q000737:chemistry*; D014920:Wine / Q000592:standards*
chemical_list: D055549:Volatile Organic Compounds
keywords: chemical composition; sensory analysis; white wine; yeast strain