Volatilomic and Sensorial Profiles of Cabernet Sauvignon Wines Fermented with Different Commercial Yeasts

• Published in: Fermentation
• Main Authors: Alejandra Chávez-Márquez, Alfonso A. Gardea, Humberto González-Rios, Maria del Refugio Robles-Burgueño, Luz Vázquez-Moreno
• Format: Article
• Language: English
• Published: MDPI AG 2025-08-01
• Subjects: volatilome; volatilomics; sensory analysis; wine; Mexican wine
• Online Access: https://www.mdpi.com/2311-5637/11/8/485

Volatilomic and sensory analyses of wine are excellent tools for enologists and winemakers when selecting commercial yeast based on the production of metabolites related to desirable wine characteristics. Integrating this holistic approach could lead to the <i>terroir</i> description, characterization, and quality control improvement of the vinification process. Volatilomic and sensory profiles of Cabernet Sauvignon Mexican wines fermented with three commercial yeasts (WLP740, ICVD254, and ICVD80) were obtained using HS-SPME-GC-qTOF/MS and CATA evaluation. A total of 100 volatile compounds were identified, with unique entities per strain. WLP740 wines were rated as high quality, presenting fruity and minty aromas with fewer off-aromas, while ICVD254 wines showed higher levels of compounds associated with off-notes and were rated as low quality. ICVD80 wines were of medium quality, with fruity esters and higher alcohols descriptors. Volatilomic profiles highlighted the role of specific compounds in differentiating strains and sensory attributes, while yeast selection significantly impacts wine aroma and quality. The authors acknowledge the need for further analyses, including an increased sample size, yeast species, diverse vineyards, and vinification processes, which will result in a solid and robust methodology.