The WINE AROMAS project team has published another scientific paper resulting from the recently completed project. The paper was published in the journal European Food Research and Technology, by Springer.

Key findings from the paper:

• The research examined the impact of indigenous non-Saccharomyces yeasts on the early metabolite profile of wine using sterile grape must from the Maraština variety.
• Indigenous yeasts contribute to regional wine identity and shape the early fermentation profile of Maraština wines.
• The species M. sinensis/shanxiensis and M. chrysoperlae were studied for the first time in winemaking, and during the early fermentation phase, they produced lower concentrations of acetic acid and acetaldehyde compared to control fermentations with commercial Metschnikowia and Lachancea yeasts.
• These yeasts enhance wine aroma by increasing the concentration of compounds such as linalool, α-terpineol, and β-damascenone, which impart floral, sweet, and fruity aromas.

More details can be found at the following link: https://doi.org/10.1007/s00217-025-04732-y