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Skin Contact Trial: Verdelho. Chik Brenneman and Linda F Bisson Department of Viticulture and Enology University of California, Davis. Impact of Skin Contact. Higher levels of grape flora Extraction of phenolic compounds Darker in color Increases in wine pH Increases in fruity aroma.
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Skin Contact Trial: Verdelho Chik Brenneman and Linda F Bisson Department of Viticulture and Enology University of California, Davis
Impact of Skin Contact • Higher levels of grape flora • Extraction of phenolic compounds • Darker in color • Increases in wine pH • Increases in fruity aroma
Experimental Design • Juice held in press with skins • Samples: • Free run • 1 hour skin contact under nitrogen • 2 hour skin contact under nitrogen • Yeast trial on free run • EC1118 • Melody • 58W3
Yeast Strains • EC1118: Saccharomyces cerevisiae bayanus; natural hybrid strain • 58W3: Saccharomyces cerevisiae; Alsatian Strain that enhances aroma • Melody: Saccharomyces cerevisiae, Kluyveromyces thermotolerans, Torulaspora delbrueckii
Skin Contact Tasting • Glass 1: No skin contact, EC1118 • Glass 2: 1 hour skin contact, EC1118 • Glass 3: 2 hour skin contact, EC1118 • Glass 4: No skin contact, 58W3 • Glass 5: No skin contact, Melody