Volatile and chemical profiles of Bombino sparkling wines produced with autochthonous yeast strains

This study investigated the effects of four autochthonous yeast strains and one commercial strain of Saccharo-myces cerevisiae on the volatile and chemical profiles of rose acute accent and sparkling wines (Bombino cultivar). HPLC-HRMS, GC-MS, and odorant series analyses were performed on sparkling wine produced on an industrial scale. Statistical elaboration of GC-MS and HPLC-HRMS data suggested that the adoption of autochthonous yeast strains significantly influenced the composition of sparkling wines in terms of volatile and non-volatile com-pounds. A correlation analysis was performed on the GC-MS and HPLC-HRMS data to determine a pool of compounds for discrimination of winemaking processes using native versus commercial yeast strains.The results indicated a significant strain-specific effect of the autochthonous yeast strains on the aroma and metabolome of regional sparkling wines compared to the commercial strain. This study may provide stakeholders with a powerful tool suitable to bring innovation and market differentiation.

Automated summary

This study investigated the effects of different yeast strains on the chemical and volatile profiles of rose wine and sparkling wine. The results showed that using autochthonous yeast strains significantly influenced the composition of sparkling wine, leading to distinct aroma and metabolome compared to commercial yeast strains.