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Yeast effects on Pinot noir wine phenolics, colour and tannin composition

Citation

Carew, AL and Smith, P and Close, DC and Curtin, C and Dambergs, RG, Yeast effects on Pinot noir wine phenolics, colour and tannin composition, Journal of Agricultural and Food Chemistry, 61, (41) pp. 9892-9898. ISSN 0021-8561 (2013) [Refereed Article]


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Copyright Statement

Copyright 2013 American Chemical Society

DOI: doi:10.1021/jf4018806

Abstract

Extraction and stabilization of wine phenolics can be challenging for wine makers. This study examined how yeast choice affected phenolic outcomes in Pinot noir wine. Five yeast treatments were applied in replicated microvinification, and wines were analyzed by UV−visible spectrophotometry. At bottling, yeast treatment Saccharomyces cerevisiae RC212 wine had significantly higher concentrations of total pigment, free anthocyanin, nonbleachable pigment, and total tannin and showed high color density. Some phenolic effects were retained at 6 months’ bottle age, and RC212 and S. cerevisae EC1118 wines showed increased mean nonbleachable pigment concentrations. Wine tannin composition analysis showed three treatments were associated with a higher percentage of trihydroxylated subunits (skin tannin indicator). A high degree of tannin polymerization was observed in wines made with RC212 and Torulaspora delbruekii, whereas tannin size by gel permeation chromatography was higher only in the RC212 wines. The results emphasize the importance of yeast strain choice for optimizing Pinot noir wine phenolics.

Item Details

Item Type:Refereed Article
Keywords:wild fermentation, sequential inoculation, anthocyanin, pigmented tannin
Research Division:Agricultural and Veterinary Sciences
Research Group:Horticultural Production
Research Field:Oenology and Viticulture
Objective Division:Manufacturing
Objective Group:Processed Food Products and Beverages (excl. Dairy Products)
Objective Field:Beverages (excl. Fruit Juices)
Author:Carew, AL (Dr Anna Carew)
Author:Close, DC (Associate Professor Dugald Close)
Author:Dambergs, RG (Dr Robert Dambergs)
ID Code:86592
Year Published:2013
Web of Science® Times Cited:9
Deposited By:Tasmanian Institute of Agriculture
Deposited On:2013-09-30
Last Modified:2017-11-06
Downloads:0

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