Effect of S-cerevisiae selected killer strains on the volatile compositionof rose wines

The enological interest of the selected killer yeasts is based on their act ion on the sensitive yeasts, which permits them to predominate easily durin g fermentation. This paper studies the evolution of the volatile compounds in rose wines obtained from the fermentation of Garnacha must, inoculated w ith two Saccharomyces cerevisiae killer strains (D47, KIM). The total conce ntration of esters was the same in the control wines and in the inoculated ones. However, the evolution of these compounds during fermentation was dif ferent, as was the final concentration of some of these compounds in the wi ne. Equally, the evolution of the aliphatic acids was different; the highes t concentration of acids in the control sample was reached in the first pha ses of fermentation, while the synthesis took place later in the inoculated samples. In the wines, the concentrations of acids were similar, due to th eir absorption in the cell walls as well as the use made of them by the yea sts. No great difference was found in the production of alcohols and carbon yl compounds between the inoculated samples and the control. Therefore, the yeast strain employed exerted more influence in the evolution of the volat ile compounds during fermentation than in the final composition ofthe wine.