Flavour profiling of red wine with respect to different strains of yeast

Abstract

Wine was prepared from red grapes var. Zinfandel by twenty-three Saccharomyces cerevisiae strains isolated from traditional alcoholic beverages of Bharmour, Lahaul & Spiti and Bada Bhangal region of North Western Himalayas. The juice was fermented by twenty-three S. cerevisiae strains under optimized conditions viz. 5% (v/v) inoculum size, 50 mg/100 ml DAHP was supplemented at 28 ˚C. The prepared wine samples were compared on the basis of their alcoholic content and fermentation efficiency. Maximum alcohol content (11.03% v/v) and fermentation efficiency (86.16%) was recorded in the wine produced by ‘ABB’ S. cerevisiae (MTCC 13018) strain isolated from Bada Bhangal region. Wines were further analyzed for their ester profile using GC-MS technique. Mainly two esters viz., ethyl acetate and isoamyl acetate were found to be predominant in all the wines with varying concentration. After analysis the selected wine samples with different alcohol and ester concentrations were subjected for sensory evaluation. MTCC 13018 strain produced enough esters and alcohol to provide suitable bouquet to the wine which leads it to score maximum points (7) on the “Hedonic-scale” and was considered best among all other strains. These findings suggest that ‘ABB’ S. cerevisiae strain (MTCC 13018) can be exploited commercially especially in micro wineries to improve indigenous wines.