Influenza del ceppo di lievito sui componenti dell'aroma di vini ottenuti da uve Chardonnay

Terpens, present on the grapes as flavourless glucosidic precursors, move from grapes to wine during pressing; released by hydrolysis operated by β-glucosidase enzyme of the yeast strain, they remarkably influence typicality and quality of wine. In the present study different Chardonnay wine samples, produced in the Etna area, were analysed. Wine fermentations have been carried out with yeast strains with βglucosidase activity; then the aroma compounds of wine samples have been compared with a wine produced with a Saccharomyces cerevisiae strain without this enzymatic activity. Results demonstrated that the use of yeast strains with β-glucosidase activity produces quantitative differences in aroma compounds.