The impact of some commercial yeast strains on aroma compounds and sensorial analysis on two white wine varieties made in PGI Dealurile Olteniei, Romania

Eight wines of Pinot gris and five wines of Sauvignon blanc obtained by fermenting grape juices from PGI Dealurile Olteniei with different commercial selected yeast strains and with indigenous microbiota were compared in terms of sensorial characteristics and their composition in minor volatile aroma compounds. An easy handle methodology with dynamic head-space trap, Gas Chromatography-Mass Spectrometry based, (HS-trap-GC-MS) permits the identification of 49 aroma compounds. The aim of the work was to link these aroma compounds, arranged in different chemical families, with the sensorial analysis and to establish the characteristics of each biotechnology used in the trials so we can find solutions to improve the quality of white wines made in hot climate zone that in time was a traditional area of red wines