Red Wines from Consecrated Wine-Growing Area: Aromas Evolution Under Indigenous and Commercial Yeasts

The aromatic profile of red wines is influenced by various factors, among them being distinguished the pedoclimatic ones, the variety, or the production technology. In the winemaking process, the use of different yeast strains can lead to obtaining wines with specific or conventional aromas (commercial strains), but also to the production of wines with a regional character using local strains. This study focuses on the analysis and comparison of the compounds that offer aromas in five wine varieties (Pinot noir, Feteasca Neagra, Burgund Mare, Syrah, and Novac) from Recaș, Romania, obtained through microvinification under the influence of several types of starter strains (Enartis Ferm SC, Viniferm Sensacion, SCR297, SCR462). The concentrations of polyphenols and anthocyanins, as well as their antioxidant activity, were monitored, resulting in significant values, mainly using autochthonous strains isolated from local plantations. A total of 30 aroma compounds were identified, maximum amounts being noted in the assortments where SCR297/SCR462 yeasts were used within the fermentation process. From a sensory point of view, a lower floral modulation was found when using commercial Enartis Ferm SC Saccharomyces cerevisiae yeasts. In conclusion, it the importance was demonstrated of isolated strains from the region used in fermentation processes, resulting in more aromatic and locally specific red wines.