Terpenes are major varietal aroma compounds significantly contributing to wine quality and style. Autochthonous microbial starters can promote the formation and release of the terpenes and thus highlight the terroir typicality of wines. This study compared the physicochemical parameters, changes in the terpene concentration, β-D-glucosidase activity and sensory attributes of Chardonnay wines fermented individually by the Saccharomyces cerevisiae autochthonous MQ3 strain isolated from spontaneous fermented grape must and by three commercial S. cerevisiae strains.

中文翻译：

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酿酒酵母原产MQ3菌株对霞多丽干白葡萄酒酒精发酵过程中萜烯的影响

萜烯是对葡萄酒质量和风格有显着贡献的主要品种香气化合物。本土微生物发酵剂可以促进萜烯的形成和释放，从而突出葡萄酒的风土特征。本研究比较了从自发发酵葡萄汁中分离的酿酒酵母本土 MQ3 菌株和三种商业酿酒酵母菌株单独发酵的霞多丽葡萄酒的物理化学参数、萜烯浓度的变化、β-D-葡萄糖苷酶活性和感官属性。