Characteristics of wines fermented with different Saccharomyces cerevisiae strains isolated from the La Mancha region

One hundred and seventy-four strains of Saccharomyces cerevisiae from musts in fermentation were characterized using pulsed-field gel electrophoresis. Of these, 13 strains were selected for their good oenological properties and were used as inocula in laboratory-scale fermentation of an Airén must. Volatile compound and amino acid content of the resulting wines was analysed. Factorial principal component analysis of the data revealed differences between wines according to the strain used in the fermentation. Strains that produce more volatile compound and have an adecuated nitrogen assimilation are recommended to obtain quality wines.