Sensory Profile of cv. Savvatiano (Vitis vinifera L.) Wines Fermented with the Metschnikowia pulcherrima and Saccharomyces cerevisiae Yeasts in Individual and Mixed Fermentation

Abstract

: The objective of this study was to explore the use of non- Saccharomyces yeasts, individually or in mixed culture with Saccharomyces cerevisiae for the vinification of must originating from the native white wine grape cultivar Savvatiano (Vitis vinifera L.). Savvatiano is the most planted grape cultivar in Greece, cultivated predominantly in Central Greece. Grapes were harvested during October 2020, were pressed, and the must after cold settlement was inoculated with a. Saccharomyces cerevisiae , b. Metschnikowia pulcherrima and c. mixed culture, in sequential inoculation ( M. pulcherrima , followed by S. cerevisiae after 7 days). The progress of fermentations was monitored and the finished wines were analyzed for main wine parameters, as well as sensory attributes by a panel of experts. The results of this study provide useful data in order to further explore the effect of mixed cultures use on fermentation of musts originating from native grape varieties with low aromatic intensity.