Effects of different vinification technologies and yeasts on qualitative parameters and terpene compounds of Sauvignon Blanc wines

Abstract Sauvignon Blanc represents an important grape variety. The wine made from this variety is known to have a wide range of aroma profiles nettles tropical fruits. Beside the raw material quality (grapes), wines can be fundamentally influenced by technological conditions applied in making process. Yeast and other microorganisms play key role formation metabolites during alcoholic fermentation. In study, effects autochthonous or selected yeasts ( Saccharomyces cerevisiae ) fermentation temperatures (15 °C 19 °C) were tested on major monoterpenes contents period 2016–2017. obtained values show that highest linalool (24.36 μg L −1 hotrienol (11.84 determined samples produced with active (selected) yeast at lower temperature. Sensory evaluation results indicated positive effect overall sensory wines, despite fact their concentrations evaluated not higher than threshold values.