Influence of<scp><i>Saccharomyces cerevisiae</i></scp>autochthonous<scp>MQ3</scp>strain on terpenes during the alcoholic fermentation of Chardonnay dry white wine

Background and Aims Terpenes are major varietal aroma compounds significantly contributing to wine quality style. Autochthonous microbial starters can promote the formation release of terpenes thus highlight terroir typicality wines. This study compared physicochemical parameters, changes in terpene concentration, β-D-glucosidase activity sensory attributes Chardonnay wines fermented individually by Saccharomyces cerevisiae autochthonous MQ3 strain isolated from spontaneous grape must three commercial S. strains. Methods Results The evolution during alcoholic fermentation was followed with ultrasound-assisted liquid–liquid extraction combined GC. parameters were different those other yeasts. pattern detected, including linalool, α-terpineol, farnesol, geraniol, nerol citronellol, varied fermentation. induced greater accumulation increased concentration geraniol (E,E)-farnesol. Besides, exhibited an enhanced ability produce that With exception α-terpineol (E,E)-farnesol, there no significant correlation between terpenoids as shown Pearson's analysis. Wine produced characterised a distinctive complex flavour floral fruity aromas. Conclusions had positive effect on Significance Study Due its enhancing ability, could be applied typicality.