Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines

The occurrence of aroma constituents in sparkling wines, with direct impact on their organoleptic characteristics, is affected by several factors, for example the base-wine particularities, grapes cultivar conditions, inoculated yeasts, aging stage, and wine-making practices. This study evaluated influence different four commercial yeasts (IOC FIZZ™, IOC DIVINE™, LEVULIA CRISTAL™, 18-2007™) volatile composition experimental wines. For this, five wines variants from Muscat Ottonel grape variety were obtained. was obtained through reverse osmosis had a predetermined alcoholic concentration (10.5% vol.). In order to fulfill proposed purpose, characterized physical–chemical parameters (according International Organization Vine Wine methods analysis), fraction (using gas-chromatography coupled mass spectrometry technique), sensory descriptors. Data showed key (p < 0.05), depending type yeast second fermentation. Regarding analysis, important differences can be observed due yeast. Only minor registered.