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. 2023 Feb 26;12(5):985.
doi: 10.3390/foods12050985.

The Influence of Grape Clone and Yeast Strain on Varietal Thiol Concentrations and Sensory Properties of Graševina Wines

Marina Tomašević  1 , Katarina Lukić  1 , Natka Ćurko  1 , Ana-Marija Jagatić Korenika  2 , Darko Preiner  2   3 , Valentina Tuščić  2 , Ana Jeromel  2 , Karin Kovačević Ganić  1
Affiliations

The Influence of Grape Clone and Yeast Strain on Varietal Thiol Concentrations and Sensory Properties of Graševina Wines

Marina Tomašević et al. Foods. .

Abstract

Varietal thiol concentration in wine is influenced by numerous factors, of which grape variety and winemaking practices are often highlighted as the most important. Therefore, the aim of this work was to study the effects of grape clone and yeast strain (Saccharomyces and non-Saccharomyces) on the varietal thiols concentrations and sensory characteristics of Graševina (Vitis vinifera L.) white wines. Two grape clones were evaluated (OB-412 and OB-445) along with three different commercial yeast strains (Saccharomyces cerevisiae Lalvin Sensy and Sauvy, and Metschnikowia pulcherrima Flavia). The results showed that the concentration of varietal thiols in Graševina wines amounted up to a total of 226 ng/L. The clone OB-412 was characterized by its significantly higher concentrations, especially of 3-sulfanylhexanol (3SH) and 3-sulfanylhexyl acetate (3SHA). Moreover, alcoholic fermentation with pure S. cerevisiae Sauvy yeasts generally resulted in higher thiol concentrations, while sequential fermentation involving M. pulcherrima positively affected only the 4-methyl-4-sulfanyl-pentan-2-one (4MSP) concentration. Finally, sensory analysis showed that fermentation with pure S. cerevisiae Sauvy yeast also produced more desirable wines. The results suggest that clonal, and especially yeast strain, selections are important modulators of the aroma and sensory properties of wine.

Keywords: Metschnikowia pulcherrima; Saccharomyces yeasts; clonal selection; varietal aroma; white wine.

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Conflict of interest statement

The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript; or in the decision to publish the results.

Figures

Figure 1
Figure 1
Concentrations of varietal thiols in analyzed Graševina wines: (a) 4MSP (b) 3SH and (c) 3SHA. Different letters indicate significant differences between wines (Tukey’s test, p < 0.05). Abbreviations: OB-412 and OB-445 represent the two grape clones used; C- control variant, fermentation with S. cerevisiae Lalvin Sensy; S- fermentation with S. cereviasiae Sauvy yeast; and F- sequential fermentation of M. pulcherrima and S. cerevisiae.
Figure 2
Figure 2
Quantitative descriptive analysis of produced wines: (a) clone OB-412; (b) clone OB-445. * Statistically significant differences between samples (p < 0.05). Abbreviations: C- control variant, fermentation with S. cerevisiae Lalvin Sensy; S- fermentation with S. cereviasiae Sauvy yeast; and F- sequential fermentation of M. pulcherrima and S. cerevisiae.
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