What are the effects of yeast and chemical processes on varying alcohol content and aromatic properties of white wine?

Winemaking is a complex process coming from the very old days. It still continues to evolve since 6000 BC. Fermentation is an important process in white wine where the sugar of grape juice is converted to alcohol. It is a complicated chemical process which involves different chemical methods, different yeasts, pH, density of brix and other factors like the addition of sulfites and oxygen, skin contact, fermentation temperature and pressing method used. The type of yeast plays the biggest role on both the alcohol content and aromatic compounds. In this paper, two white Sauvignon Blanc wines from different regions in Türkiye were investigated by using different yeasts. Even though they were the same type of wine, they have differences in their aromatic compounds and alcohol content. Sauvignon Blanc from Ova was investigated by using the Zymaphlore Alpha and Zymaphlore X5 yeast and SB from Sulubehram was investigated using the Delta Zymaphlore yeast. Aromatic and alcohol compounds were determined by tasting the wine on a regular basis during the fermentation process while the alcohol amount in the juice was increasing. The sedimentation method was used in both wines to get rid of the solid particles in the grape juice. Ova SB had peach flavor and SLB SB had orange and grapefruit flavors. Alcohol amount in both wines changed in a rapid way with different speeds and everytime the alcohol amount increased the aromatic compounds for both wines became more clear. Overall, the type of yeast plays the most significant impact on the aromatic compound and alcohol content of white wines. Every yeast has their own unique quality that gives different flavors to the wine. When yeast combines with sugar during the fermentation process it slowly results in alcohol and the flavors of yeast dissolve in the grape juice.