Influence of Native S. cerevisiae Strains on the Final Characteristics of “Pago” Garnacha Wines from East Spain

This work studies the variability of Saccharomyces cerevisiae present during spontaneous fermentation Garnacha grapes’ musts from a “Pago” winery east Spain. The parameters used to select yeast are those related growth, fermentative behaviour, and influence on wine’s aroma polyphenolic composition. Yeast identification was performed by ITS analysis typed Hinfl mDNA restriction profile analysis. Growth metabolic characteristics isolates were determined laboratory-scale fermentations sterile must, composition volatile compounds, sensory attributes small-scale produced red wines determined. Ten S. strains isolated characterized. Overall, strain 22H quickly grew, with moderate ethanol concentrations low acidity, obtained highest colour scores, plus high score for attributes.