Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated ageing

This study aimed at determining the changes induced by two S. cerevisiae strains, (IONYS wf™ and Lalvin ICV D254™) on sensory chemical aroma profiles of Tempranillo wine, after fermentation ageing. The 64 molecules determined were grouped attending to similarity into 17 vectors. Sensory studies included a sorting task descriptive analysis flash profile with trained panel. Results revealed that, even if ageing is dominant factor, strain yeast introduces significant consistent differences, both in vector (11 out affected). Wines made D254 contained higher levels ethyl esters, acetic acid, cinnamates acetate lower linear fatty acids, ?-damascenone, acetaldehyde, alcohols lactones than those IONYS. first was related black fresh fruit notes, while second white compote fruits.