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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 DambergsExtraction 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 ChemistryVolume
61Issue
41Pagination
9892-9898ISSN
0021-8561Department/School
Tasmanian Institute of Agriculture (TIA)Publisher
American Chemical SocietyPlace of publication
1155 16Th St, Nw, Washington, USA, Dc, 20036Rights statement
Copyright 2013 American Chemical SocietyRepository Status
- Restricted