Application of Autochthonous Yeast Saccharomyces cerevisiae XG3 in Treixadura Wines from D.O. Ribeiro (NW Spain): Effect on Wine Aroma

Yeast plays an essential role in winemaking. Saccharomyces cerevisiae strains involved fermentation determine the chemical and sensory characteristics of wines. S. XG3, isolated Galicia (NW Spain), has desirable oenological potential, which been proved at a pilot scale to produce quality This study applies XG3 as active dry yeast industrial for Treixadura wine elaboration, compares it with commercial spontaneous within three wineries included Denomination Origin Ribeiro over two vintages. Fermentations are monitored using conventional methods, microbiological implantation controls carried out by mtDNA-RFLPs analysis. Wine basic parameters determined OIV official methodology, volatile aroma compounds GC-MS. Finally, analysis is also performed. shows acceptable ability—as compared control strains. The wines from have higher total acidity lower alcohol content. Their composition differs wines, since produces significantly concentrations acetates, acids, esters phenols, depending on vintage winery. However, differences perceived level, where fruity floral descriptors panellists Therefore, constitutes alternative differentiate