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

journal contribution
posted on 2023-05-17, 19:43 authored by Anna CarewAnna Carew, Smith, P, Dugald CloseDugald Close, Curtin, C, Robert Dambergs
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.

History

Publication title

Journal of Agricultural and Food Chemistry

Volume

61

Issue

41

Pagination

9892-9898

ISSN

0021-8561

Department/School

Tasmanian Institute of Agriculture (TIA)

Publisher

American Chemical Society

Place of publication

1155 16Th St, Nw, Washington, USA, Dc, 20036

Rights statement

Copyright 2013 American Chemical Society

Repository Status

  • Restricted

Socio-economic Objectives

Alcoholic beverages

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    University Of Tasmania

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