The use of native yeasts can be considered a good strategy for enhanced regional identity of wines, and the use of controlled multistarter fermentations to improve special and specific characteristics of wine may be an interesting approach. In this work, the application of native non-Saccharomyces and Saccharomyces strains from D.O. “Vinos de Madrid” in fermentations with Malvar grapes, an autochthonous white variety from Madrid, has been used to select new biotechnological processes which perform wine elaboration. Torulaspora delbrueckii CLI 918, Schizosaccharomyces pombe CLI 1085, Candida stellata CLI 920, Metschnikowia pulcherrima CLI 457, Lachancea thermotolerans 9-6C in pure cultures or mixed and in sequential combination with the Saccharomyces cerevisiae CLI 889 strain have been studied. In general, sequential inoculation has been highlighted by its contribution to higher complexity and quality in the wines produced. The results have special relevance because the implementation of these non-Saccharomyces in winemaking can be used to promote different oenological, aromatic and sensorial properties in wines from D.O. “Vinos de Madrid” according to the requirements of winemakers.
Keywords: Native Yeast; Multistarter Fermentation; Malvar Wine; Aroma; Sensorial Analysis
