Evaluation of Indigenous Saccharomyces Cerevisiae Strains for Potential Application as Starter Cultures in Warm Winemaking Region

Abstract

High sugar but insufficient acidity and aroma represent critical issues for wines in warm regions. This study investigated five indigenous strains in pilot-scale trials, which had notable performance for warm regions in small-scale fermentations. The most effective strain was selected and further validated in different grape varieties. Strain NX947 demonstrated its superior capability in producing higher amounts of glycerol, malic, and lactic acids (increase of up to 1.45, 0.25, and 0.39 g/L, respectively) while minimizing acetic acid production (decrease of up to 0.26 g/L). It also significantly increased higher alcohols and terpenes, especially 3-methyl-1-butanol and linalool. The indigenous S. cerevisiae strain made a significant contribution to the non-volatile properties, while the grape variety had a greater influence on the core volatile profiles (OAV>1). These results provide insights into the influence of strains and grape varieties on wine and offer more feasible starter cultures to warm winemaking regions.

Keywords: Saccharomyces cerevisiae, Indigenous strains, Aroma profiles, Organic acid, Wine, Warm region