Indigenous Saccharomyces cerevisiae strains and their influence on the quality of Cataratto, Inzolia and Grillo white wines

The present paper deals with three new strains of Saccharomyces cerevisiae, isolated in old wineries of Sicily, which were microbiologically and molecularly characterized and tested for their ability to produce white wines. Examined in terms of their growth pattern, fermentation vigour, sulphite tolerance, fermentative power, spore formation, and production of acetic acid, hydrogen sulphide and phenolic off-flavours, the strains were utilized as starters in experimental fermentations of musts obtained from the cultivars Inzolia, Grillo and Catarratto. Further, the three musts were also fermented using two commercial S. cerevisiae strains. The quality of the wines produced was confirmed by their principal oenochemical parameters, by sensory analysis and qualitative and quantitative determination of the volatile aroma constituents. All the data were statistically elaborated. Interestingly, the new selected yeasts were able to increase the pear notes (Z)-ethyl-4-decenoate, (E)-ethyl-3-decenoate, and (Z)-ethyl-3-decenoate which are fundamental for the aroma of these Sicilian wines. From our results, the new yeast strains were found to produce white wines of a quality which was not inferior to those obtainable with the best commercial strains selected in other geographical areas, but also with a distinctive aromatic profile.

► Indigenous yeast strains of S. cerevisiae isolated in old wineries of Sicily.
► Microbiological, molecular and enological characterization of the yeast strains.
► Experimental fermentation of must from Inzolia, Grillo and Cataratto cultivars.
► Oenochemical parameters, sensory analysis, volatile aroma constituents of the wines.
► Compare between the wines obtained by the selected and commercial strains.