Volatile and chemical profiles of Bombino sparkling wines produced with autochthonous yeast strains

This study investigated the effects of four autochthonous yeast strains and one commercial strain of Saccharomyces cerevisiae on the volatile and chemical profiles of rosé and sparkling wines (Bombino cultivar). HPLC-HRMS, GC-MS, and odorant series analyses were performed on sparkling wine produced on an industrial scale. Statistical elaboration of GC-MS and HPLC-HRMS data suggested that the adoption of autochthonous yeast strains significantly influenced the composition of sparkling wines in terms of volatile and non-volatile compounds. A correlation analysis was performed on the GC-MS and HPLC-HRMS data to determine a pool of compounds for discrimination of winemaking processes using native versus commercial yeast strains.