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Chenin blanc seminar19 August 2009
THE INFLUENCE OF YEAST ON THE INFLUENCE OF YEAST ON CHENIN BLANC AROMACHENIN BLANC AROMA
KARIEN O’KENNEDYKARIEN O’KENNEDY
Chenin blanc seminar19 August 2009
Wine aromaWine aroma
• Pyrazines• Thiols• Monoterpenes and C13- Norisoprenoid
derivatives• Esters• Phenolic compounds
Chenin blanc seminar19 August 2009
Chenin blancChenin blanc
• Thiols• Esters• Monoterpenes?• C13 – Norisoprenoid derivatives?
Chenin blanc seminar19 August 2009
Chenin blanc seminar19 August 2009
Volatile thiolsVolatile thiols
Chenin blanc seminar19 August 2009
Stability of volatile thiolsStability 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 seminar19 August 2009
Chenin blanc seminar19 August 2009
Monoterpenes + CMonoterpenes + C1313 - -Norisopreniod derivativesNorisopreniod derivatives
• Increase with ripening• Free and bound forms in grape juice• Tropical fruit, apple, floral• Yeasts with ß-Glucosidase activity
Chenin blanc seminar19 August 2009
SurveySurvey
• 16 winemakers• 21 wines• Style, price, vineyard, °B, RS, yeasts,
nutrients, tannin, MLF, Wood
Chenin blanc seminar19 August 2009
Fresh and fruityFresh 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 seminar19 August 2009
Full ripe without woodFull 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 seminar19 August 2009
Full ripe with woodFull 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 seminar19 August 2009
Non- Non- SaccharomycesSaccharomyces yeasts 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 seminar19 August 2009
Non-Saccharomyces - aroma contribution
Chenin blanc: C. pulcherrima / S. cerevisiae 2000 to 2006
Yeast combination Relative score
2000 2001 2002 2003 2004 2005 2006
5 m
18 m
5 m
18 m
5 m
5 m
5 m
5 m
5 m
5 m
3 m
Reference -2 -1 -2 -2 -1 1 -2 -3 0 3 -1
825 & VIN 13 2 5 1 -1 0 -2 – – 2 – –
C1-15 & VIN 13 – – 4 3 1 1 2 3 -2 -3 1
Chenin blanc seminar19 August 2009
Anchor Yeast Chenin blanc Anchor Yeast Chenin blanc challengechallenge
• Fresh and fruity: Perdeberg• Rich and Ripe: Simonsig• Rich and Ripe with wood: Mulderbosch
Small Change
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