Influence of yeast strain on Shiraz wine quality indicators
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Influence of yeast strain on Shiraz wine quality indicators. / Holt, Helen; Cozzolino, D.; McCarthy, J.; Abrahamse, C.; Holt, S.; Solomon, M.; Smith, P.; Chambers, P.J.; Curtin, C.
I: International Journal of Food Microbiology, Bind 165, 2013, s. 302-311.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Influence of yeast strain on Shiraz wine quality indicators
AU - Holt, Helen
AU - Cozzolino, D.
AU - McCarthy, J.
AU - Abrahamse, C.
AU - Holt, S.
AU - Solomon, M.
AU - Smith, P.
AU - Chambers, P.J.
AU - Curtin, C.
PY - 2013
Y1 - 2013
N2 - Wine styles are defined by complex and highly diverse chemical compositions. Evidence suggests that some of this complexity is determined by the choice of yeast strain used in fermentation. There are hundreds of different commercially available wine yeast strains that, potentially, provide a means by which winemakers can tailor their wines for different consumer market segments. In this study we evaluated the impacts of fermenting Shiraz must with different yeast strains, with a focus on chemical composition and tannin content of the finished wines. Principal Component Analysis (PCA) of the wines indicated that choice of yeast strain had a strong influence on a number of wine compositional parameters, including tannin. In three fermentation experiments, across two vintages and using different winemaking protocols, a compelling case for yeast strain ‘signature’ was evident. The results demonstrate that there is an opportunity to use commercial wine yeast diversity to modulate red wine composition and, by implication, the style of finished wines.
AB - Wine styles are defined by complex and highly diverse chemical compositions. Evidence suggests that some of this complexity is determined by the choice of yeast strain used in fermentation. There are hundreds of different commercially available wine yeast strains that, potentially, provide a means by which winemakers can tailor their wines for different consumer market segments. In this study we evaluated the impacts of fermenting Shiraz must with different yeast strains, with a focus on chemical composition and tannin content of the finished wines. Principal Component Analysis (PCA) of the wines indicated that choice of yeast strain had a strong influence on a number of wine compositional parameters, including tannin. In three fermentation experiments, across two vintages and using different winemaking protocols, a compelling case for yeast strain ‘signature’ was evident. The results demonstrate that there is an opportunity to use commercial wine yeast diversity to modulate red wine composition and, by implication, the style of finished wines.
U2 - 10.1016/j.ijfoodmicro.2013.05.006
DO - 10.1016/j.ijfoodmicro.2013.05.006
M3 - Journal article
VL - 165
SP - 302
EP - 311
JO - International Journal of Food Microbiology
JF - International Journal of Food Microbiology
SN - 0168-1605
ER -
ID: 321864467