Pre-Fermentative Cold Maceration and Native Non-Saccharomyces Yeasts as a Tool to Enhance Aroma and Sensory Attributes of Chardonnay Wine

The oenological potential of native strains Metschnikowia pulcherrima B-5 and Candida famata WB-1, isolated from blackberries, was investigated in pure sequential fermentation Chardonnay grape with commercial Saccharomyces cerevisiae QA23. effect pre-fermentative cold maceration also analysed. fermentations were performed the pilot-scale trials profile volatile compounds their sensory characteristics determined. application C. WB-1 M. reduced acidity increased total polyphenols wines, compared to control samples. Higher alcohols esters dominant, while fatty acids aldehydes ketones detected. Esters had greatest contribution characteristics, especially development floral fruity aromas. Most present lower concentrations or WB-1. Pre-fermentative positively affected both aroma profile. best score determined for wines produced using without maceration, maceration. Native have shown great enhancement aromatic wine.