Aromatic and sensorial profiles of young Cabernet Sauvignon wines fermented by different Chinese autochthonous Saccharomyces cerevisiae strains

For improving local wine aroma and quality, microvinifications of Cabernet Sauvignon must inoculated with twelve autochthonous strains of Saccharomyces cerevisiae, isolated and preselected from four viticultural regions in China, were carried out. Chemical and aromatic compositions of young wines were determined after alcoholic fermentation. Variance statistical analysis showed that chemical compositions and aroma concentrations quantified were significantly influenced by the strains used. A series of correlations, positive or negative, were observed among important volatile metabolites (esters, alcohols and fatty acids). Principal Component Analysis (PCA) of active aroma compounds, which contents were higher than thresholds, distinguished wines prepared into four groups according to the yeasts applied for microvinifications. The results of the sensory evaluation indicated that the wines produced by autochthonous yeast CC17 (CGMCC No.3284), which was the best producer of ethyl and isoamyl esters, have the highest sensory assessment because these wines are characterized by fruity aroma, and have the highest score for the color, astringency and flavor complexity. The relationships between sensory descriptors and volatile compounds of young Cabernet Sauvignon wines were studied by partial least squares regression (PLSR).

► Microvinifications were performed by thirteen wine yeasts. ► Chemical and aromatic compositions in young wines were determined. ► A series of correlations between aromas in different wines were observed. ► PCA result separated wines into four groups according to yeasts used. ► Sensory evaluation showed that wines produced by indigenous CC17 strain were the best.