PT  - JOURNAL ARTICLE
AU  - Ellena S. King
AU  - I. Leigh Francis
AU  - Jan H. Swiegers
AU  - Chris Curtin
TI  - Yeast Strain-Derived Sensory Differences Retained in Sauvignon blanc Wines after Extended Bottle Storage
AID  - 10.5344/ajev.2011.10079
DP  - 2011 Sep 01
TA  - American Journal of Enology and Viticulture
PG  - 366--370
VI  - 62
IP  - 3
4099  - http://www.ajevonline.org/content/62/3/366.short
4100  - http://www.ajevonline.org/content/62/3/366.full
SO  - Am. J. Enol. Vitic.2011 Sep 01; 62
AB  - Fermentations using different yeast strains can result in varying concentrations of volatile thiols and substantial sensory effects in young Sauvignon blanc wines. These yeast-derived aroma differences are generally thought to be short lived; therefore, Sauvignon blanc wines made using different yeast strains in two separate studies were investigated after three years of cellar storage. Differences were observed in the volatile composition and sensory profiles of the three-year-old wines that, when compared with the six-month data, demonstrated the continued influence of yeast strains. This observation provides further evidence that choice of yeast strain is important to wine flavor.