Use of Kluyveromyces marxianus to Increase Free Monoterpenes and Aliphatic Esters in White Wines

An increasing interest in novel wine productions is focused on non-Saccharomyces yeasts due to their potential improving sensory profiles. Although Kluyveromyces marxianus has been originally isolated from grapes and its enzymatic activities are used oenology, rarely it as co-starter. The K. Km L2009 strain characterized here selected a co-starter both at laboratory- winery-scale fermentation. showed growth of up 40 (mg/L) sulfites 6% (v/v) ethanol. Gas chromatographic analysis demonstrates that wines produced by mixed fermentation contain remarkably higher quantities free monoterpenes aliphatic esters than only commercial strains Saccharomyces cerevisiae. Differences the volatile organic compound composition sensorially distinct wines. In light these results, possible state even within species select capable aromatic quality