Effects of two Saccharomyces cerevisiae strains on physicochemical and oenological properties of Aranele white wine

Arane`le is a suitable and excellent wine grape variety in Changli County, which is an important wine-producing region in China. In this study, the effects of two different yeast strains on organic acids, phenolic compounds, amino acids, and aroma compounds during Arane`le white wine fermentation were evaluated. Saccharomyces cerevisiae QA23 required longer times to ferment grape must compared to S. cerevisiae OKAYTM. Tartaric acid was predominant among organic acids, accounting for over 40% of total acids quantified. Among amino acids, arginine, tyrosine and phenylalanine decreased notably, while proline increased considerably during fermentation. Moreover, the contentraion of esters (e.g., ethyl octanoate, ethyl caprate), alcohols (e.g., phenethyl alcohol, pentanol), and acids (e.g., hexanoic acid, octanoic acid) increased considerably during fermentation. Furthermore, total phenolic content in wines fermented with QA23 was higher than the OKAYTM fermented wines. Understanding the effects of Saccharomyces cerevisiae QA23 and OKAYTM on the fermentation of Arane`le grapes could be advantageous for commercial winemaking in wine-producing regions in China.