Selected yeasts to enhance phenolic content and quality in red wine from low pigmented grapes

The aim of this work was to enhance—by yeast activity—the quality of red wine produced from black grapes of the Calabrian Gaglioppo variety, used as a model for grapes with reduced synthesis of anthocyanins. Six selected strains of Saccharomyces cerevisiae were used to control winemaking trials. Among the wines, there are significant differences, due to the wine starter used. The following technological parameters were significantly different from strain to strain: total acidity, alcoholic degree, tartaric, malic, lactic, and acetic acid, and free and total SO2; moreover, the following phenolic parameters were significantly different from strain to strain: A420, A520, A620, colour intensity, colour hue, Folin–Ciocalteu index, percentage of DPPH inactivation, total anthocyanins, total polyphenols (A280), total tannins, delphinidin-3-glucoside, cyanidin-3-glucoside, petunidin-3-glucoside, peonidin-3-glucoside, and malvidin-3-glucoside. From a sensory standpoint, significant differences were observed among wine samples during a short bottle aging. Data validate the main role that wine yeast selection plays in enhancing the quality of red wine from low pigmented grape.