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This paper aims at studying the accumulation of free volatile terpene flavours (FVT) and bound precursor terpene flavours (BPT) under the action of 12 selected wine yeast strains (S1, S2, S3, S4, S5, S6, S7, S8, S9, S10, S11, S12). The importance of these flavours results from the fact that they confer wines a savoury, floral aroma; their amount is closely related to a series of factors, of which one makes the object of this analysis. The must under alcoholic fermentation comes from the Gârbova area (Sebeș-Apold Vineyard), obtained from the variety Muscat Ottonel. The 12 strains used in the alcoholic fermentation resulted in the determination of considerable amounts of terpene flavour compounds, between 370 μg/L and 1100 μg/L, which recommends their use in making quality wines.

The Management of Selected Yeast Strains in Quantifying Terpene Flavours in Wine