This study evaluates the impact on two varietal white wines from ‘Chardonnay’ and ‘Verdejo’ cultivars of different fermentative strategies: inoculation with Saccharomyces cerevisiae yeast (CT), sequential inoculation (Torulaspora delbrueckii/Saccharomyces cerevisiae) (SI), and spontaneous fermentation (SP). The wines’ chemical composition was characterized by oenological parameters, organic acids, metals, major volatile compounds, ester compounds and sensory analyses. The fermentative strategy (CT, SI and SP) was found to be a key factor for assessing different styles of white wines. SI wines showed enhanced ‘mature fruit’ nuances and a chemical profile characterized by higher content of ethyl propanoate, ethyl isobutyrate and ethyl dihydrocinnamate. Meanwhile, the SP wines presented enhanced “stone fruit” nuances possible related to the higher contents of 2-phenyl acetate and isobutyl acetate. After a chemometric approach the above esters were identified as the markers of each fermentative strategy, independently of the variety.

这项研究评估了不同发酵策略的'霞多丽'和'Verdejo'品种对两种白葡萄酒的影响：酿酒酵母（CT）的接种，序贯接种（Torulaspora delbrueckii /酿酒酵母）（SI）和自发发酵（SP）。葡萄酒的化学成分通过酿酒学参数，有机酸，金属，主要挥发性化合物，酯化合物和感官分析来表征。发现发酵策略（CT，SI和SP）是评估不同风格白葡萄酒的关键因素。SI葡萄酒表现出增强的“成熟果实”细微差别，其化学特征是丙酸乙酯，异丁酸乙酯和二氢肉桂酸乙酯的含量较高。同时，SP葡萄酒呈现出更高的“核果味”细微差别，这可能与乙酸2-苯酯和乙酸异丁酯的含量较高有关。在化学计量学方法之后，上述酯被确定为每种发酵策略的标志物，与品种无关。