Influence of Saccharomyces cerevisiae Strains on General Composition and Sensorial Properties of White Wines Made from Vitis vinifera cv. Albariño

Mar Vilanova1*, Isabelle Masneuf-Pomarède2 and Denis Dubourdieu3

Misión Biológica de Galicia (CSIC), Apdo. de Correos 28, E-36080 Pontevedra, Spain

2ENITA de Bordeaux 1, Cours du Général de Gaulle BP 201, FR-33175 Gradignan Cedex, France
3Faculté d´Oenologie de Bordeaux, Cours de la Libération 351, FR-33400 Talence, France

Article history:

Received May 20, 2004
Accepted November 22, 2004

Key words:

Albariño wine, Galicia, wine composition, Saccharomyces cerevisiae, sensorial analysis


Yeast strains contribute to the oenological and sensorial characteristics of the wines they produce. The present study was performed to determine the influence of Saccharomyces cerevisiae strains on the composition and sensorial properties of Albariño wine. The must obtained from Albariño grapes was inoculated with 12 different yeast strains isolated from a single winery in Galicia, Spain. Chemical and sensorial analyses were performed on the final wines, which differed depending on the yeast strain used.

*Corresponding author: 
                                               ++34 98 68 54 800
                                               ++34 98 68 41 362

Search FTB

Follow us

 facebook 1 twitter bird_icon LI In Bug


QR Code


We use cookies to improve our website and your experience when using it. Cookies used for the essential operation of the site have already been set. To find out more about the cookies we use and how to delete them, see our privacy policy.

I accept cookies from this site.

EU Cookie Directive Module Information