Influence of Saccharomyces cerevisiae autochthonous MQ3 strain on terpenes during the alcoholic fermentation of Chardonnay dry white wine

摘要

Background and Aims: Terpenes are major varietal aroma compounds significantly contributing to wine quality and style. Autochthonous microbial starters can promote the formation and release of the terpenes and thus highlight the terroir typicality of wines. This study compared the physicochemical parameters, changes in the terpene concentration, beta-D-glucosidase activity and sensory attributes of Chardonnay wines fermented individually by the Saccharomyces cerevisiae autochthonous MQ3 strain isolated from spontaneous fermented grape must and by three commercial S. cerevisiae strains.Methods and Results: The evolution of terpenes during alcoholic fermentation was followed with ultrasound-assisted liquid-liquid extraction combined with GC. The physicochemical parameters of wine fermented by the MQ3 strain were significantly different from those of the wines fermented by other yeasts. The pattern of the terpenes detected, including linalool, alpha-terpineol, farnesol, geraniol, nerol and citronellol, varied during alcoholic fermentation. The MQ3 strain induced greater accumulation of terpenes with increased concentration of oc-terpineol, geraniol and (E,E)-farnesol. Besides, the MQ3 strain exhibited an enhanced ability to produce beta-D-glucosidase compared to that of the other three strains. With the exception of alpha-terpineol and (E,E)-farnesol, there was no significant correlation between the concentration of the other terpenoids and beta-D-glucosidase activity as shown by Pearson's correlation analysis. Wine produced with the MQ3 strain was characterised by a distinctive complex flavour with enhanced floral and fruity aromas.Conclusions: The autochthonous MQ3 strain had a positive effect on the varietal aroma and sensory quality of the wines.