Influence of Saccharomyces cerevisiae Strains on General Composition and Sensorial Properties of White Wines Made from Vitis vinifera cv. Albariño

Influence of Saccharomyces cerevisiae Strains on General Composition and Sensorial Properties of White Wines Made from Vitis vinifera cv. Albariño

Mar Vilanova¹*, Isabelle Masneuf-Pomarède² and Denis Dubourdieu³¹Misión Biológica de Galicia (CSIC), Apdo. de Correos 28, E-36080 Pontevedra, Spain
²ENITA de Bordeaux 1, Cours du Général de Gaulle BP 201, FR-33175 Gradignan Cedex, France
³Faculté d´Oenologie de Bordeaux, Cours de la Libération 351, FR-33400 Talence, France

Article history:
Received May 20, 2004
Accepted November 22, 2004

Key words:
Albariño wine, Galicia, wine composition, Saccharomyces cerevisiae, sensorial analysis

Summary:
Yeast strains contribute to the oenological and sensorial characteristics of the wines they produce. The present study was performed to determine the influence of Saccharomyces cerevisiae strains on the composition and sensorial properties of Albariño wine. The must obtained from Albariño grapes was inoculated with 12 different yeast strains isolated from a single winery in Galicia, Spain. Chemical and sensorial analyses were performed on the final wines, which differed depending on the yeast strain used.

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