RT Journal Article
SR Electronic
T1 Yeast Strain-Derived Sensory Differences 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 366
OP 370
DO 10.5344/ajev.2011.10079
VO 62
IS 3
A1 King, Ellena S.
A1 Francis, I. Leigh
A1 Swiegers, Jan H.
A1 Curtin, Chris
YR 2011
UL http://www.ajevonline.org/content/62/3/366.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 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.