Abstract— Selection of the appropriate autochthonous yeasts assures the maintenance of the unique enological characteristics, which could be considered representative of an enological region. The evaluation of yeasts of the Indian Geographical origin on fermentation was carried out using Cabernet Sauvignon. The organic acid profiling of wines indicated a decrease in tartaric and malic acids with a concomitant increase in lactic and succinic acids. Non-anthocyanin transformation studies indicated the increase in monomeric forms (except coumaric, catechin, quercetin) in wines. Principal component analysis model developed was capable of classifying the volatile compounds with respect to yeast and aging, thus indicating that the volatile profile varied with yeast treatment and aging of wine. Sensory analysis of wines revealed that all wines were organoleptically accepted. Thus autochthonous Saccharomyces cerevisiae strains exhibited desired enological properties equivalent to the commercial S.cerevisiae.
Keywords— Autochthonous, yeasts, Saccharomyces cerevisiae, Wine,Aging, CabernetSauvignon, phenolics, aroma, India.
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