Bottle Aging Affected Aromatic and Phenolic Wine Composition More than Yeast Starter Strains

Volatile and phenolic compounds play a key role in the sensory properties of wine, especially aroma color. During fermentation, yeasts produce enzymes that affect skin’s extraction synthesize some most important wine volatile compounds. Generally, selected Saccharomyces cerevisiae (Sc) strains are inoculated, which responsible for carrying out enhancing highlighting its characteristics contributing to help achieve typicity, according winemaker’s criteria. After all wines require aging bottle modulate their composition stability over time. Thus, four different Sc (Sc1–Sc4) were inoculated into tanks with Tempranillo grapes carry out, duplicate, fermentation subsequent bottles (9 months), comparing aromatic between them. Results showed differences process (kinetic, ethanol yield), CI, TPI content alcohols, esters, anthocyanins, flavonols flavanols from studied. Moreover, groups aromas phenols, except total acetate esters flavonols, had more influence than yeast strain used fermentation.