Volatile aroma composition and sensory profile of Shiraz and Cabernet Sauvignon wines produced with novel Metschnikowia pulcherrima yeast starter cultures

Background and Aims The use of non-Saccharomyces yeast strains as starter cultures for wine production has become increasingly popular, particularly due to their positive effect on wine composition, colour, aroma and flavour. Here, we characterise the volatile aroma composition and the sensory profile of Shiraz and Cabernet Sauvignon wines produced with novel active dry yeast preparations of Metschnikowia pulcherrima compared to that of reference strains. Methods and Results Winemaking treatments included an uninoculated fermentation, two reference Saccharomyces cerevisiae fermentations, and sequential fermentations inoculated with either M. pulcherrima AWRI1149 or M. pulcherrima AWRI3050 and S. cerevisiae. Amplicon-based internal transcribed spacer phylotyping was used to determine microbial population dynamics during fermentation. Wines were analysed for volatile composition and subjected to sensory analysis. The M. pulcherrima strains survived and dominated in both grape cultivars, and produced distinctive wine volatile profiles depending on the inoculation treatment. These differences in volatiles resulted in significant differences for several sensory attributes. Conclusions Wines made with active dry yeast preparations of M. pulcherrima AWRI1149 and M. pulcherrima AWRI3050 were characterised by increased intensity of desirable sensory attributes and by low scores for negative descriptors. Significance of the Study This work provides winemakers with additional yeast preparations that can shape sensory profile and wine style.

Automated summary

The use of Metschnikowia pulcherrima yeast preparations in winemaking can enhance desirable sensory attributes and reduce negative descriptors, providing winemakers with additional options to shape the sensory profile and style of wine.