Akhmeturi Tsiteli: A Study of the Physico-Chemical and Sensory Profile of the Wine

Abstract

A study was conducted to investigate the chemical and sensory profiles of the Georgian grape variety Akhmeturi Tsiteli, with a focus on the specifics of the fermentation process and the impact of different yeast strains. The analysis was carried out using gas chromatography (GC) and spectrophotometric methods. Four wine samples were examined, fermented with both commercial and wild yeast strains.

Gas chromatographic analysis of volatile compounds revealed that the aromatic profile is predominantly shaped by higher alcohols, particularly isoamyl alcohol (32.25%) and isobutanol (30.83%), which impart fruity and herbal notes to the wine. Elevated levels of ethyl acetate and 1-propanol were also detected, indicating the influence of intensive fermentation.

The analysis of phenolic components showed significant variations depending on the yeast strain. The sample fermented with wild yeast was characterized by markedly lower concentrations of phenolic compounds (catechins, leucoanthocyanins, phenolic acids), which may indicate increased metabolization of these compounds by the wild yeast. In contrast, samples fermented with commercial yeasts exhibited higher levels of phenolic components, contributing to improved structure, astringency, and color stability.

In conclusion, the study confirmed that the choice of yeast strain plays a crucial role in shaping the final sensory and chemical characteristics of Akhmeturi Tsiteli wine. Commercial yeasts provide predictable and controllable outcomes, while wild yeast can be used to achieve a unique but less stable profile. These findings are important for wine quality control and the optimization of technological processes.