The effect of addition of selected S. cerevisiae yeasts on Kalecic Karasi grape variety wine (original of Anatolia) was investigated. Fermentations were conducted by a selected S. cerevisiae strain from France (Gist Brocades, France), an indigenous S. cerevisiae strain and by spontaneous yeasts in 50 l stainless steel tanks at a temperature of approximately 20-25°C. After alcoholic and malolactic fermentation, wine was bottled and evaluated by sensory analysis. Wine analysis were performed to determine its chemical characteristics too. Flavor compounds of wine were extracted (according to Blanch et al., 1991 and Schneider et al., 1998), identified and quantified. Inoculation with S. cerevisiae led to a faster utilization of grape juice sugar, compared to spontaneous fermentation. Non Saccharomyces species disappeared as S. cerevisiae exerted its dominance. Wines inoculated with indigenous and selected S. cerevisiae strains showed a higher concentration in higher alcohols compared to spontaneous yeasts. In detail, a higher level of isoamyl alcohol, isobutanol and heptanol were observed with selected S. cerevisiae strains. A higher production of esters was also pointed out in wine produced by the commercial French strain. Both S. cerevisiae strains produced a marked effect on fatty acid composition of wine. The wine produced by the addition of commercial S. cerevisiae strain was found to be the most preferred one by panelist. (We advise you to read the whole article. Original Title: Fermentative aroma in wines from Vitis vinifera cv. Kalecic Karasi in relation with inoculation with selected dry yeasts)
