Contribution ofSaccharomycesand Non-SaccharomycesPopulations to the Production of Some Components of Albariño Wine Aroma

A study was conducted of the dynamics of Saccharomyces and non-Saccharomyces populations during alcoholic fermentation of Albariño musts from two enological subzones located in Galicia (Northwest Spain). Sixteen microvinifications were carried out (8 in each must, M and E) with five indigenous Saccharomyces cerevisiae strains, two commercial active dry strains, and the corresponding spontaneous fermentation. The volatile compounds in the resulting wines were measured using gas chromatography. The study of different physiological and biochemical characteristics allowed us to follow the evolution of the inoculated S. cerevisiae strains. The different cellular concentrations of these strains in the musts produced different growth rates during fermentation. The growth of non-Saccharomyces flora depended on the initial starter culture concentrations and on their growth rate during winemaking. Statistical analysis (factorial and cluster) of data obtained by gas chromatography created statistical relationships between the production of some components of wine aroma and the evolution of yeast flora during alcoholic fermentation.