Influence of a Saccharomyces cerevisiae selected strain in the volatile composition of rose wines. Evolution during fermentation

There has been considerable controversy about the use of selected pure stra ins in wine fermentation. For that reason it is important to determine the influence of this vinification technique in the composition of wine because it arises from the type of yeast and the subsequent evolution during ferme ntation. This study researches the volatile composition of rose nines from the Garnacha must, inoculated with one selected NA33 strain of Saccharomyce s cerevisiae. The inoculated yeast did not predominate in all of the sample s. These samples showed a behavior intermediate between those of the contro l and samples in which NA33 did predominate. The greatest concentration of higher alcohols was in the control wine, and its evolution was similar in a ll fermentations. The esters formed at the end of the fermentation and thei r concentrations were higher in the control than in the inoculated samples. In the control, acids were produced above all, in the first half of fermen tation, and decreased from then onward. In the sample in which the yeast pr edominated, the synthesis occurred later and to a lesser extent than in the control.