Evaluation of Autochthonous Non-Saccharomyces Yeasts by Sequential Fermentation for Wine Differentiation in Galicia (NW Spain)

Non-Saccharomyces yeasts constitute a useful tool in winemaking because they secrete hydrolytic enzymes and produce metabolites that enhance wine quality; addition, their ability to reduce alcohol content and/or increase acidity can help mitigate the effects of climatic change on wines. The purpose this study was evaluate oenological traits non-Saccharomyces yeast strains autochthonous from Galicia (NW Spain). To do that, we carried out sequential fermentation using 13 different species collection Estación de Viticultura e Enoloxía (Evega) Saccharomyces cerevisiae EC1118. kinetics implantation were monitored conventional methods genetic techniques, respectively. basic chemical parameters determined OIV official methodology, fermentative aroma compounds by GC–FID. results evidenced limited power these differences survival after addition S. complete fermentation. Some reduced increased total wine. positive effect sensory properties as well production desirable volatile confirmed for Metschnikowia spp. (Mf278 Mp176), Lachancea thermotolerans Lt93, Pichia kluyveri Pkl88. These could be used diversification Galicia.