Saccharomyces strains isolated from vineyards in Southern Brazil were used as starter in micro-fermentations of Sauvignon Blanc juice (SB) to study the ability to produce different aromatic profiles. The molecular characterization allowed to differentiate the isolates from vineyards 06 CE, 11CE, 33CE, 01PP, 12M, 13PP, 26PP, 28AD, 41PP from the reference strain (2048SC) used in wine production. Under the same conditions tested, each strain belonging to the genus Saccharomyces produced metabolites in different concentration and combination, significantly influencing the aroma of the SB must. Volatile compounds such as octanoic acid, diethyl succinate and ethyl lactate were associated with the strains 26PP, 41PP, 01PP and 12M, while the strains 33CE, 28AD, 13PP and 06 CE were associated with the production of ethyl acetate, 1-hexanol, highlighting 06CE for production of 1-hexanol (592.87 ± 17.46 μg/L). In addition, the olfactory activity value (OAV> 1) allowed the evaluation of the range of participation of each compound in the final SB fermented. Finally, the selected wild strains are promising to improve the regional character of the wine.

中文翻译：

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野生酿酒酵母对长相思成分和香气的影响

从巴西南部葡萄园分离的酿酒酵母菌株用作长相思汁（SB）的微发酵中的发酵剂，以研究产生不同香气的能力。分子特征可以区分来自葡萄园06 CE，11CE，33CE，01PP，12M，13PP，26PP，28AD，41PP的分离菌株与用于葡萄酒生产的参考菌株（2048SC）。在相同的测试条件下，属于酿酒酵母属的每个菌株均以不同的浓度和组合产生代谢产物，从而显着影响SB必不可少的香气。挥发性化合物（例如辛酸，琥珀酸二乙酯和乳酸乙酯）与菌株26PP，41PP，01PP和12M相关，而菌株33CE，28AD，13PP和06 CE与乙酸乙酯，1-己醇，突出显示了用于生产1-己醇（592.87±17.46μg/ L）的06CE。另外，嗅觉活性值（OAV＞ 1）允许评估每种化合物在最终发酵的SB中的参与范围。最后，选定的野生菌株有望改善葡萄酒的区域性。