Evaluation of the formation of volatiles and sensory characteristics in the industrial production of white wines using different commercial strains of the genus Saccharomyces

The composition of white wines produced industrially from natural grape musts using pure or mixed cultures of various commercially available yeast strains of the genus Saccharomyces, inoculated directly or by the pied de cuve method was studied. For each wine sample six chemical parameters were analysed by GC and a further six by conventional methods, and Principal Component Analysis was performed. Differences in certain of those parameters appeared to be related to the sensory attributes of the wines.