Volatile composition and sensory profile of Shiraz and Cabernet Sauvignon wines produced with novel Metschnikowia pulcherrima yeast starter cultures

The use of non-Saccharomyces yeast strains as starter cultures for wine production is increasingly popular, particularly due to their positive effect on wine composition, colour, aroma and flavour. Here, we characterise the differences in volatile aroma composition and the sensory profile of Shiraz and Cabernet Sauvignon wines produced with novel active dry yeast preparations of M. pulcherrima compared to reference strains.