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 Saccharo-myces cerevisiae on the volatile and chemical profiles of rose acute accent 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 com-pounds. 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.The results indicated a significant strain-specific effect of the autochthonous yeast strains on the aroma and metabolome of regional sparkling wines compared to the commercial strain. This study may provide stakeholders with a powerful tool suitable to bring innovation and market differentiation.