Winemakers are looking for more balanced fruitiness and greenness in their Sauvignon Blanc coming from the fermentation process in order to maximize consumer’s attraction. The choice of yeast strain and fermentation parameters are crucial to achieve this goal.
This session, sponsored by Fermentis, came to be thanks to the collaborative project with the Institut Français de la Vigne et du Vin, and focuses on the selection and screening of yeast strains for Sauvignon Blanc wines and the influence of yeast strains and fermentation parameters on Sauvignon Blanc aromatic profiles.
First off, Anne Flesch of Fermentis talks about “Influence of yeast strains and fermentation parameters on Sauvignon Blanc aromatic profiles”, then the process of screening of yeasts, and ending with the presentation of a case study where the influence of yeast strains and fermentation parameters on Sauvignon Blanc are discussed. In the presentation of the case study, she tries to confirm and illustrate the importance of yeast selection, the fermentation temperature and yeast nutrition regime, on the kinetics, analytical and sensorial profiles of a Sauvignon Blanc. Ultimately, to be able to recommend the best strain and optimize fermentation conditions according to each winemaker’s target.
Marie-Charlotte Colosio of the Institut Français de la Vigne et du Vin, delves deeper into the “Selection and screening of yeasts for Sauvignon Blanc wines”. This work presents a full study from the screening of a yeast bank collection towards genetic (IRC7 gene expression) and phenotypic (H2S, SO2, volatile acidity productions…) features to the characterization of the best strains through several lab- and micro-scale vinifications (aromatic and sensory attributes), dry yeast quality tests (E2U™ process) then extensive field trials.
The papers reproduced in these videos were presented at the first edition of Enoforum USA (May 4th, 2021) within the session hosted by Presenting Sponsor, Fermentis