Exploring the Impact of Different Yeast Strains on the Sensory Profiles of Grape and Sweet Orange Wines: A Comparative Analysis

Abstract

This study investigates how distinct yeast strains, particularly Saccharomyces cerevisiae from palm wine, influence the sensory attributes of grape and sweet orange wines. Through a comparative analysis, we ferment grape and sweet orange musts with specific yeast strains and conduct detailed sensory evaluations. Our findings reveal unique aroma, taste, and mouthfeel profiles associated with each yeast-strain-fruit combination. This research contributes valuable insights into the modulation of wine sensory characteristics, emphasizing the potential for innovative flavor profiles. The inclusion of sweet orange as an unconventional fruit source adds a novel dimension to this exploration, offering possibilities for diversifying the sensory landscape of wines.