Fermentations using different yeast strains can result in varying concn. of volatile thiols and substantial sensory effects in young Sauvignon Blanc wines. These yeast-derived aroma differences are generally thought to be short lived; therefore, Sauvignon Blanc wines made using different yeast strains in 2 separate studies were investigated after 3 yr of cellar storage. Differences were observed in the volatile composition and sensory profiles of the 3-yr-old wines that, when compared with the 6-month data, demonstrated the continued influence of yeast strains. This observation provides further evidence that choice of yeast strain is important to wine flavour (We recommend that you consult the full text of this article).

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