Impact of and autochthonous mixed starter on Aglianico wine volatile compounds.

Non- yeasts are metabolically active during grape must fermentations and can contribute with enzymes and metabolites to enhance the complexity and to define the final wine aroma. Nowadays, the use of non- yeasts in combination with is a state-of-the art strategy to improve wine composition and/or wine sensory properties. The present paper deals with the new yeast strains of and , that were selected as representatives of the yeast microbiota isolated from grapes and grape juice of Aglianico cultivar. was utilized both as single strain starter and in combination with in experimental fermentations of Aglianico must. The dynamic of yeast populations was evaluated during the fermentation process analyzing the wine volatile compounds profile. The volatile compounds were identified by SPME-GC/MS. The results, showed that the multiple indigenous yeast starter was able to modulate the volatile compounds profiles and improve the aromatic complexity of wine, with a higher content of esters and terpenes.