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Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/66977

Type: Journal article
Title: Yeast strain-derived sensory differences retained in Sauvignon blanc wines after extended bottle storage
Author: King, E.
Francis, I.
Swiegers, J.
Curtin, C.
Citation: American Journal of Enology and Viticulture, 2011; 62(3):366-370
Publisher: Amer Soc Enology Viticulture
Issue Date: 2011
ISSN: 0002-9254
Statement of
Responsibility: 
Ellena S. King, I. Leigh Francis, Jan H. Swiegers, and Chris Curtin
Abstract: 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.
Keywords: aging; cellaring; longevity; Saccharomyces; sensory; volatile thiol; white wine; yeast
Rights: © 2011 by the American Society for Enology and Viticulture
RMID: 0020112626
DOI: 10.5344/ajev.2011.10079
Appears in Collections:Wine Science publications
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