RT Journal Article SR Electronic T1 Yeast Strain-Derived Sensory Differences Are Retained in Sauvignon blanc Wines after Extended Bottle Storage JF American Journal of Enology and Viticulture JO Am. J. Enol. Vitic. FD American Society for Enology and Viticulture SP ajev.2011.10079 DO 10.5344/ajev.2011.10079 A1 Ellena S. King A1 I. Leigh Francis A1 Jan H. Swiegers A1 Chris Curtin YR 2011 UL http://www.ajevonline.org/content/early/2011/03/08/ajev.2011.10079.abstract 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 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.