Influence of Clarification, Yeast Type, and Fermentation Temperature on the Organic Acid and Higher Alcohols of Malvasia and Muscatel Wines

The purpose of this work was to determine the influence of variety, clarification type, fermentation temperature, and the addition of selected yeast on wines to obtain dry wines from grape must of Muscatel and Malvasia varieties. An experimental design was tried, based on 74 white wine samples identified through 19 analytical variables and submitted to analysis of variance (ANOVA), multivariate analysis of variance (MANOVA), and principal component analysis (PCA). The study is carried out with two varieties of white Vitis vinifera grapes (Muscatel and Malvasia) which are used in the production of Spanish white wine. The must was clarified following two different procedures (static decantation and membrane filtration) and later fermented at laboratory scale at three temperatures (15°C, 18°C, and 21°C) and two yeast types (D47 and K1M) were inoculated into the must. Significant differences were found according to grape variety, clarification, temperature, and yeast type when ANOVA and MANOVA were performed. The application of PCA to the data showed that differences between organic acids and higher alcohols are mainly due to the grape variety and the yeast type used for fermentations. With the results found, we propose the best conditions to obtain dry wines from Muscatel and Malvasia varieties.