Sensorial and Volatile Analysis of Wines Made from Partially Dehydrated Grapes: An Ontario Case Study

摘要: Winemaking in cool climate viticultural areas can pose challenges due to difficulties achieving optimal ripeness from climatic conditions that tend vary vintage-to-vintage. To stabilize quality, the use of partially dehydrated grapes has been indicated as beneficial production high-quality wine (“appassimento” style) despite variation. Postharvest grape dehydration is a complex process involves concentration or formation sugars, aromas, and flavours. One quality facing appassimento style winemaking elevated levels undesirable oxidation compounds. The aim this study was characterize wines made local yeast isolate, Saccharomyces uvarum CN1, which demonstrates limited osmotolerance may have application style, it known lower producer such Wines with CN1 were compared accepted commercial standard, S. cerevisiae, EC1118. Fermentations (n = 24) established at three target starting sugar concentrations Cabernet franc (24.5, 26.0, 27.5°Brix) control (21.5°Brix) assessed for volatile organic compound (VOC) composition via gas chromatography-mass spectrometry (GC-MS). also underwent quantitative descriptive analysis identify quantify sensory attributes by trained panel (n = 11). Results show fermented isolate contain significant differences VOCs wines. Sensorially, differed intensity number attributes, including red fruit aroma, black flavour, length finish both within Brix treatments amongst strains. most important differentiating factor these combination strain highest (27.5°Brix). These findings assist winemakers informing choice optimizing climates.