The selection of yeast strain is critical in wine production, since yeast can preserve and even enhance grape varietal aromas. For a new wine region like Chihuahua, the selection of the optimal yeast strain for each grape variety is crucial for the growth of the wine industry. In Chihuahua, grapes grow in a desert climate with extreme day/night temperature variations during ripening; they achieve full ripeness with high concentrations of sugar and total polyphenols, making them promising to produce high quality wine. Unfortunately, there is no information about the optimal conditions for fermentation, the best yeast strain for each variety, or how yeast strain influences the overall wine aroma. Chihuahuan Cabernet Sauvignon grapes were fermented using four different yeast strains commercially available from Enartis Vinquiry and Scott Laboratories. Organic volatile compounds were analyzed by headspace solid phase microextraction gas chromatography-mass spectrometry using Carbowax/Divinylbezene and Divinylbenzene/Carboxen/Polydimethylsiloxane fibers using a DB-Wax column. Each strain produced individual volatile compounds in different concentrations and combinations, the most abundant being esters and alcohols with fruity and floral aromas. The results of this work are important for the Mexican wine industry. Information on the concentrations of volatile compounds depending on yeast strain will help increase wine aromatic quality and create a foundation for future research on other grape varieties grown in Mexico.

Funding Support: SecretarÃa de Agricultura, GanaderÃa, Desarrollo rural, Pesca y Alimentación