fermentation Article Contribution of Grape Skins and Yeast Choice on the Aroma Profiles of Wines Produced from Pinot Noir and Synthetic Grape Musts Yifeng Qiao 1,2, Diana Hawkins 2, Katie Parish-Virtue 1, Bruno Fedrizzi 1, Sarah J. Knight 2 and Rebecca C. Deed 1,2,* 1 School of Chemical Sciences, University of Auckland, Auckland 1142, New Zealand;
[email protected] (Y.Q.);
[email protected] (K.P.-V.);
[email protected] (B.F.) 2 School of Biological Sciences, University of Auckland, Auckland 1142, New Zealand;
[email protected] (D.H.);
[email protected] (S.J.K.) * Correspondence:
[email protected]; Tel.: +64-9-3737599 (ext. 81238) Abstract: The aroma profile is a key component of Pinot noir wine quality, and this is influenced by the diversity, quantity, and typicity of volatile compounds present. Volatile concentrations are largely determined by the grape itself and by microbial communities that produce volatiles during fermentation, either from grape-derived precursors or as byproducts of secondary metabolism. The relative degree of aroma production from grape skins compared to the juice itself, and the impact on different yeasts on this production, has not been investigated for Pinot noir. The influence of fermentation media (Pinot noir juice or synthetic grape must (SGM), with and without inclusion Citation: Qiao, Y.; Hawkins, D.; of grape skins) and yeast choice (commercial Saccharomyces cerevisiae EC1118, a single vineyard Parish-Virtue, K.; Fedrizzi, B.; Knight, mixed community (MSPC), or uninoculated) on aroma chemistry was determined by measuring S.J.; Deed, R.C.