# Influence of Yeast Strain on Odor-Active Compounds in Fiano Wine
###### Abstract  
The type of yeast strain used for wine alcoholic fermentation dramatically affects its final volatile composition and, therefore, its sensory properties. In this study, the influence of four oenological _Saccharomyces_ strains (three _S. cerevisiae_ and one _S. hyanus_) on wine volatile composition was determined on the Fiano variety, a typical cultivar from the Campania region (Italy), fermented in oak barrique. Fiano wines were analyzed by means of gas chromatography/mass spectrometry (GC/MS) and gas chromatography/olfactometry (GC/O). The results showed that the four selected yeast strains had a significant impact on the majority of volatile compounds as shown by the concentration of volatile compounds and based on the Aroma Extract Dilution Analysis (AEDA) values for many of the odor volatile compounds. This resulted in a dramatic change of the odor impact of the wines, such as the \"fruity\" attribute, which was higher compared to the control, and caused some changes of other odor attributes, particularly \"floral\", \"phenolic\" and \"honey\". This research demonstrates the potential of using these selected yeast strains and this technological approach of oak fermentation for this typical white wine grape variety. y 2021 20 August 2021 20 August 2021 20 August 2021 20 August 2021 20 August 2021 2021 2021 2021 2021  
example green banana. They also correlated the fruity notes with a higher presence of ethyl octanoate, ethyl decanoate or diethyl succinate. [PERSON], [PERSON] and [PERSON] [7] reported an investigation on rose wine from the Garnacha variety by comparing selected yeast strains and a control with indigenous yeasts. They reported a higher content of alcohol and acids in the control wine, and particularly for the acid, they noticed a more rapid production in the first phase of fermentation. [PERSON] et al. [16], characterizing wild strains of _S. cerevisiae_ isolated from vineyard from Northern and Southern Italy, reported that strains from Southern Italy had a higher production of volatile compounds compared to the Northern Italian strains. [PERSON], [PERSON], [PERSON], [PERSON], [PERSON] and [PERSON] [13] also tested indigenous _S. cerevisiae_ starters for Montepuliciano d'Abruzzo wine production. They reported that different strains have different kinetics during the fermentation and thus a different tendency to dominate over other strains. This leads to the production of different volatile profiles, and aroma profiles, as assessed by a sensory panel. Another more recent review [17] focused on the influence of non-_Saccharomyces_ strains on aroma-related compounds. The reader can find extensive information on the formation of volatile compounds and the related metabolic routes in the alcoholic fermentation, in particular, those carried out using a wide range of non-Saccharomyces species. The application of non-_Saccharomyces_ species would be for the benefit of consumers that are looking for lower alcohol content in wines, by taking advantage of some strains that naturally produce less ethanol. [PERSON] [18] reported several examples of this application for producing wines with a reduced alcohol content. Therefore, the choice of the yeast is a primary decision in the wine production process. The chemical composition of the must affects the activity of the yeast strain. In addition to the grape variety, important factors are the grape-ripening level and the pre-fermentation operations, which affect the must composition. This is especially important when wooden barrels are used because of the exchanges of chemical components between the barrel and the wine or must [19]. Generally, the oak barrels influence the sensory quality of wine by releasing volatile compounds with high olfactory activity and non-volatile molecules characterized by gustatory activity [20; 21].