Oenological suitability of Chinese indigenous Saccharomyces cerevisiae in Chardonnay wine: The observation of grape maturity and vintage.

Emphasis of this study lies in oenological suitability and potential of three indigenous Saccharomyces cerevisiae as wine starters culture in Chardonnay wines at three harvest points. Results showed that the use of indigenous starters, particularly NX4 and NX16, had a greater impact on adjusting wine phenolic profiles compared to commercial TXL. Volatile profiles found that M1 wines presented lower total volatile content and aroma intensities, especially in TXL wines. Indigenous S. cerevisiae NX4 and NX16 reduced higher alcohol content and increased aromatic ethyl esters and terpenes in M3 wines. Additionally, they diminished bake flavor and enhanced floral characteristics of the wines. Differential volatiles between variant starters were identified based on maturity and vintage, possessed higher fruity ester levels of wines especially by indigenous S. cerevisiae NX16. This study underscores the potential of using indigenous S. cerevisiae as wine starters in China, offering the possibility of creating uniquely regional wines. [Display omitted] [ABSTRACT FROM AUTHOR]