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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Coinoculated fermentations using Saccharomyces yeasts affect the volatile composition and sensory properties of Vitis vinifera L. cv. Sauvignon Blanc wines
Journal of Agricultural and Food Chemistry, Volume 56, No. 22, Year 2008
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Description
Alcoholic fermentation using Saccharomyces wine yeast is an effective means of modulating wine aroma. This study investigated the impact of coinoculating commercial yeast strains (Vin7, QA23, Vin13) on the volatile composition and sensory profile of Sauvignon Blanc wines. Small-scale replicated fermentations were conducted using single-strain and coinoculations of Vin7 with QA23 and with Vin13. The results showed that the chemical and sensory profiles of the coinoculated wines were different from both the single-strain wines and equal blends of the single-strain wines. Volatile thiol analysis indicated that the Vin7/QA23 coinoculated wines were highest in 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA), although this pattern was not observed for the Vin7/Vin13 yeast combination. The negative white vinegar aroma and high volatile acidity measured in the Vin7 single-strain wines were not present in the coinoculated wines. This study demonstrates that coinoculations can modify the aroma profile of wines, when complementary yeasts are used. © 2008 American Chemical Society.
Authors & Co-Authors
Swiegers, Jan Hendrik
Australia, Adelaide
Australian Wine Research Institute
Francis, Leigh Leigh
Australia, Adelaide
Australian Wine Research Institute
Pretorius, Isak S.
Australia, Adelaide
Australian Wine Research Institute
Statistics
Citations: 70
Authors: 3
Affiliations: 2
Identifiers
Doi:
10.1021/jf801695h
ISSN:
00218561