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|Title:||Yeast strain-derived sensory differences retained in Sauvignon blanc wines after extended bottle storage|
|Citation:||American Journal of Enology and Viticulture, 2011; 62(3):366-370|
|Publisher:||Amer Soc Enology Viticulture|
|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|
|Appears in Collections:||Wine Science publications|
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