Effect of different ageing techniques on the polysaccharide and phenolic composition and sensorial characteristics of Chardonnay white wines fermented with different selected Saccharomyces Cerevisiae yeast strains

Abstract

Polysaccharides, mainly mannoproteins, play an important role on technological and sensory quality of wines. These compounds are released to the wine during alcoholic fermentation and, thereafter, during yeast autolysis in the ageing process. The effect of the ageing on lees and other alternative ageing techniques were studied in Chardonnay Chilean white wines previously fermented with different Saccharomyces cerevisiae yeast strains (Zymaflore VL2 and Lalvin CY3079). The Lalvin CY3079 released higher amounts during alcoholic fermentation and during the first stages of the ageing than the Zymaflore VL2, which could produce a positive effect on the colour intensity of wines. Some statistically significant differences on phenolic families and sensory attributes were observed after alcoholic fermentation, during the ageing period and bottle storage, but this depended on the yeast strain used, the ageing technique applied and the period of ageing and bottle storage analysed.