Yeast strain-derived sensory differences retained in Sauvignon blanc wines after extended bottle storage

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dc.contributor.authorKing, E.
dc.contributor.authorFrancis, I.
dc.contributor.authorSwiegers, J.
dc.contributor.authorCurtin, C.
dc.date.issued2011
dc.description.abstractFermentations 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.
dc.description.statementofresponsibilityEllena S. King, I. Leigh Francis, Jan H. Swiegers, and Chris Curtin
dc.identifier.citationAmerican Journal of Enology and Viticulture, 2011; 62(3):366-370
dc.identifier.doi10.5344/ajev.2011.10079
dc.identifier.issn0002-9254
dc.identifier.orcidFrancis, I. [0000-0003-4081-3578]
dc.identifier.urihttp://hdl.handle.net/2440/66977
dc.language.isoen
dc.publisherAmer Soc Enology Viticulture
dc.rights© 2011 by the American Society for Enology and Viticulture
dc.source.urihttps://doi.org/10.5344/ajev.2011.10079
dc.subjectaging
dc.subjectcellaring
dc.subjectlongevity
dc.subjectSaccharomyces
dc.subjectsensory
dc.subjectvolatile thiol
dc.subjectwhite wine
dc.subjectyeast
dc.titleYeast strain-derived sensory differences retained in Sauvignon blanc wines after extended bottle storage
dc.typeJournal article
pubs.publication-statusPublished

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