THE INFLUENCE OF SELECTED YEAST STRAINS ON THE QUALITY OF WINE FROM THE “CABERNET SAUVIGNON” VARIETY

Abstract

Yeast plays a crucial role in the winemaking process. The primary function of selected yeast strains is to ensure a rapid, complete, and efficient conversion of grape sugars into ethanol, during which specific aromatic precursors are transformed into a wide range of volatile compounds, accompanied by the release of carbon dioxide. The choice of yeast significantly influences the organoleptic profile of wine. Today, numerous commercially available wine yeast strains enable winemakers to tailor wines to different consumer markets. This study evaluated the impact of three different yeast strains on the fermentation of Cabernet Sauvignon must, focusing on the chemical composition, phenolic content, and sensory properties of the resulting wines. The results demonstrated that yeast selection significantly affected key compositional parameters, including tannins and polyphenol levels. Under identical vinification conditions, the “VRB” strain produced wines with the highest color intensity and total polyphenol content, contributing to enhanced sulfur stability and preservation of primary aromas. The “Clos” strain proved the greatest fermentation robustness, resulting in the highest alcohol content while maintaining total acidity, which is essential for freshness and structural balance. Sensory evaluation revealed that the “Clos” strain enhanced varietal typicity, especially fruity-spicy notes; the “D-254”  strain produced wines with medium body and pronounced fruity aromas; whereas the “VRB” strain improved body and polyphenol structure, indicating greater aging potential.