1 / 15

THE INFLUENCE OF YEAST ON CHENIN BLANC AROMA

THE INFLUENCE OF YEAST ON CHENIN BLANC AROMA. KARIEN O’KENNEDY. Wine aroma. Pyrazines Thiols Monoterpenes and C 13 - Norisoprenoid derivatives Esters Phenolic compounds. Chenin blanc. Thiols Esters Monoterpenes? C 13 – Norisoprenoid derivatives?. Volatile thiols.

meliora
Download Presentation

THE INFLUENCE OF YEAST ON CHENIN BLANC AROMA

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. THE INFLUENCE OF YEAST ON CHENIN BLANC AROMA KARIEN O’KENNEDY Chenin blanc seminar 19 August 2009

  2. Wine aroma • Pyrazines • Thiols • Monoterpenes and C13- Norisoprenoid derivatives • Esters • Phenolic compounds Chenin blanc seminar 19 August 2009

  3. Chenin blanc • Thiols • Esters • Monoterpenes? • C13 – Norisoprenoid derivatives? Chenin blanc seminar 19 August 2009

  4. Chenin blanc seminar 19 August 2009

  5. Volatile thiols Chenin blanc seminar 19 August 2009

  6. Stability of volatile thiols • University of Auckland – presented at the 13th AWITC in Adelaide 2007 • 16 Marlborough S. blancs – 3MH and 3MHA • 0, 3, 7 and 12 months • Cork and screw cap • 3MHA was very unstable and disappeared after one year • 3MH declined more slowly and in some wines increased • Type of closure did not have a significant impact Chenin blanc seminar 19 August 2009

  7. Chenin blanc seminar 19 August 2009

  8. Monoterpenes + C13 -Norisopreniod derivatives • Increase with ripening • Free and bound forms in grape juice • Tropical fruit, apple, floral • Yeasts with ß-Glucosidase activity Chenin blanc seminar 19 August 2009

  9. Survey • 16 winemakers • 21 wines • Style, price, vineyard, °B, RS, yeasts, nutrients, tannin, MLF, Wood Chenin blanc seminar 19 August 2009

  10. Fresh and fruity • VIN 7, CKS 102, Alchemy II, QA 23, NT 116, VIN 13 • 20.5 – 23.5°B • 11 – 15°C • March – August • R25 – R43 • Volume pushers – 800 000L Chenin blanc seminar 19 August 2009

  11. Full ripe without wood • Alchemy I, VL 3, VIN 7, VIN 13/NT 116, VIN 7/QA 23, VIN 2000 • 23.5 – 25.6°B • 11 – 16°C • May, August, Sept., Oct, – next year • R30 – R65 • 225 000 L biggest volume produced (6000 – 30 000L) Chenin blanc seminar 19 August 2009

  12. Full ripe with wood • Natural, CY 3079, D 47, D254, L2056, VIN 2000, VIN 13 • Tank: Cross Evolution, VIN 13, QA 23, VIN 7/QA23, Alchemy II • 13°C – 20°C • Sept., next year, 2 years after • 1200 L – 5600 L (90 000L) Chenin blanc seminar 19 August 2009

  13. Non- Saccharomyces yeasts • University of Auckland • Candida spp. and Pichia spp. • 90% NS and 10% Saccharomyces • S. blanc, 3MH and 3MHA • Significant increase in [3MHA] as well as a significant decrease in [3MH]. • Nietvoorbij • Candida research Chenin blanc seminar 19 August 2009

  14. Non-Saccharomyces - aroma contribution Chenin blanc: C. pulcherrima / S. cerevisiae 2000 to 2006 Chenin blanc seminar 19 August 2009

  15. Anchor Yeast Chenin blanc challenge • Fresh and fruity: Perdeberg • Rich and Ripe: Simonsig • Rich and Ripe with wood: Mulderbosch Small Change Chenin blanc seminar 19 August 2009

More Related