Effect of Oleic Acid Supplementation and Microoxygenation on Volatilome of Wine Prepared from Grape Hybrid H27 Using S. cerevisiae MK680910.

Unsaturated fatty acids serve a crucial role, enhancing the fluidity of microorganism membranes during fermentation which improves their nutrient assimilation besides contributing to the mouthfeel by influencing sensory aspects such as body, texture, and smoothness of wine. In the present study, three fermentation parameters i.e. °Brix, inoculum (Saccharomyces cerevisiae strain MK680910) concentration and oleic acid concentration were optimized by response surface methodology (RSM) to obtain maximum ethanol concentration. The fermentation of black grapes (hybrid H27) was carried out using S. cerevisiae MK680910 under the runs suggested by RSM to optimize the above mentioned three fermentation parameters. The solutions revealed that 17.6°Brix, 5.9% (v/v) inoculum (S. cerevisiae strain MK680910) concentration and 8.08 mg/L oleic acid concentration produces 9.413% (v/v) ethanol concentration with fermentation efficiency of 73.492% and 1.295 g/100 mL residual sugars. Validation of ethanolic fermentation led to 9.478% (v/v) ethanol concentration with fermentation efficiency of 73.540%; which shows that the model is well fitted. Microoxygenation (MOX) involves controlled exposing wine to limited amounts of oxygen during aging for the development of favorable attributes thus enhancing the overall quality of the wine in terms of stabilizing colour, enriching aroma profiles, and adding layers of complexity to the finished product. In the present study, total phenols were increased from 217.5 mg/100 mL of control to 297.5 mg/100 ml of 0.025 LPM incremental dose over three months of MOX treatment. The highest sensory score of 8.05 ± 0.14 was obtained for 0.025 LPM incremental treatment. Volatile profiling of wines through Gas chromatography mass spectrometry reported the presence of 5 more volatile sensory components with the use of 0.025 LPM incremental dose of red wine microoxygenation treatment besides glycerine, alcohols and organic acids found in control. Supplementary Information: The online version supplementary material available at 10.1007/s12088-024-01357-9.