• » Video
  • » Selection of yeast and fermentation conditions for the production of Sauvignon Blanc

Selection of yeast and fermentation conditions for the production of Sauvignon Blanc

Etienne DORIGNAC, Fermentis - Marie-Charlotte COLOSIO, Institut Français de la Vigne et du Vin

Selection of yeast and fermentation conditions for the production of Sauvignon Blanc

Sauvignon Blanc is one of the most widespread aromatic varieties in the world. Characterized by strong varietal and fermentative flavors, winemakers can play with yeasts and fermentation parameters to achieve a good balance between its fruitiness and greenness.

This work presents a study from the screening of a yeast bank towards genetic and phenotypic features to the characterization of the best strains through microvinifications, dry yeast quality tests and field trials.

The results showed a correlation between the zygosity of the short or full-length (LT) allele of the IRC7 gene and the strain capabilities to release thiols, especially the 4-MMP. Different potentials to produce undesirable compounds in addition to esters were observed and lead to the selection of a IRC7LT/IRC7LT strain promoting thiols and mainly ethyl esters.

Its study through different fermentation temperatures and nutrition regimes was performed. It clearly highlighted a higher release of thiols as well as a lower concentration of acetate esters at high temperature (18°C vs 12°C) and confirmed the importance of the Nitrogen Catabolite Repression regulation system.

The supply of ammonium at yeast inoculation indeed drastically lowered and even blocked the release of 4-MMP when the initial temperature was 18°C then lowered to 12°C. This latter regime was rated among the best ones as maximizing aromatic benefits, what was tasted positively.

The strain was then produced and dried through the E2U™ process and showed a high resistance under very different rehydration conditions. Finally, 32 international field trials completed the characterization of this strain and confirmed its suitability for thiol varieties with complex fruity notes, high crispness and overall good balance in mouth.

For more information:

The papers reproduced in these video were presented at the 1st Spanish edition of Enforum Web (5-7 May 2020) within the module organized in collaboration with Fermentis.

Published on 06/22/2020
Item available in spagnolo
    • Impact of yeast on Sauvignon Blanc aromatic profile
    • Etienne DORIGNAC, Fermentis,
    • Selection and screening of yeast for Sauvignon Blanc
    • Marie-Charlotte COLOSIO, Institut Français de la Vigne et du Vin
    • Influence of yeast strains and fermentation parameters on Sauvignon Blanc profile: A study case
    • Etienne DORIGNAC, Fermentis
Related sheets
    Climate change and red wine aromas: focus on cooked fruit notes
    Alexandre Pons, ISVV, Bordeaux
    The intrinsic quality of a wine is strongly linked with its volatile compound composition: it is a matter of balance (aroma, taste, interaction) linked with it's geographical origin. Nowadays, it i...
    Published on:11/16/2022
    Reducing oxidability and achieving olfactory cleanness in wines – synergy between specific inactivated yeast and physical processes
    Marco Li Calzi & Gianmaria Zanella | Enolfactive & Enologica Vason, Italy
    The wine market requires more lasting wines as well as net from the sensorial point of view. In order to meet the needs of the current market, the synergy among yeast derivatives and physical proce...
    Published on:11/09/2022
    Wine components and varietal aromatic typicity
    Philippe Darriet, ISVV, Bordeaux
    The level of knowledge we currently have on the interpretation of varietal typicity refers to a much more complex scheme than we had 20 years ago. The modulation of the varietal aromatic component ...
    Published on:11/01/2022
    Taste balance of dry wines: implications for the oenologist
    Axel MARCHAL & Marie Le SCANFF | ISVV, Bordeaux University, France
    Here are the recordings of the webinar organised by the Chair Denis Dubourdieu, Taste and Aroma Components of Wines. Researchers from the Enological Research Unit of the Institute of Vine and Wine ...
    Published on:10/19/2022
    Considerations for a successful malolactic fermentation
    Video Extract from "The Art of malolactic fermentation"
    Simultaneous inoculation or co-inoculation, what is the best time to inoculate the yeasts? In this video Maret du Toit, researcher at the Institute for Wine BioTechnology in Stellenbosch, South Afr...
    Published on:10/12/2022
    A proxy sensor to map row crops vegetative vigor
    Digital technology in grape production: Ready-to-Use Innovations - Digiwine Innovation Hub
    How can intra-field variability be managed with a simple, inexpensive and external service-free tool? In this short video, Paolo Dosso, PRECISION FARMING (Italy), presents Robo, a proxy sensor to m...
    Published on:09/26/2022
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 2,203125