01899naa a2200229 a 450000100080000000500110000800800410001910000210006024501100008126000090019152012410020065000180144165000180145965000160147765000230149365000100151670000180152670000180154470000150156270000270157777300650160411319382022-04-26       2022    bl uuuu     u00u1 u    #d1 aMENDES, S. D. C.  aWild Saccharomyces Produced Differential Aromas of Fermented Sauvignon Blanc Must.h[electronic resource]  c2022  aNine Saccharomyces strains, previously isolated from vineyards in Southern Brazil, were 12 used as starter cultures in fermentations of Sauvignon Blanc (SB) must at laboratory scale, to study 13 inter-strain differences in aroma profiles. The molecular profiles differentiated the following isolates 14 from the reference strain (SC2048), which is typically used in wine production: 06CE, 11CE, 33CE, 15 01PP, 12M, 13PP, 26PP, 28AD, and 41PP. Under the same conditions, each of these strains produced 16 different concentrations and combinations of metabolites, which significantly influenced the aroma 17 of the fermented SB must. Volatile compounds such as octanoic acid, diethyl succinate, and ethyl 18 lactate were associated with the strains 26PP, 41PP, 01PP and 12M; while strains 33CE, 28AD, 13PP 19 and 06 CE were associated with the production of ethyl acetate and 1-hexanol. Strain 06CE produced 20 592.87 ± 12.35 µg/L 1-hexanol. In addition, the olfactory activity values (OAVs; we considered only 21 values &gt 1) allowed us to evaluate the participation of each compound in the aroma of the final 22 fermented SB. Finally, the selected wild strains are promising candidates for improving the regional 23 character of wine  aaroma profile  afermentations  ametabolites  avolatile compounds  ayeast1 aARCARI, S. G.1 aWERNER, S. S.1 aVALENE, P.1 aRAMIREZ-CASTRILLON, M.  tFermentation, Basel, Switzerlandgv. 8, n. 4, p. 2-13, 2022.