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Yeast effects on Pinot noir wine phenolics, color, and tannin composition.
J Agric Food Chem. 2013 Oct 16; 61(41):9892-8.JA

Abstract

Extraction and stabilization of wine phenolics can be challenging for wine makers. This study examined how yeast choice affected phenolic outcomes in Pinot noir wine. Five yeast treatments were applied in replicated microvinification, and wines were analyzed by UV-visible spectrophotometry. At bottling, yeast treatment Saccharomyces cerevisiae RC212 wine had significantly higher concentrations of total pigment, free anthocyanin, nonbleachable pigment, and total tannin and showed high color density. Some phenolic effects were retained at 6 months' bottle age, and RC212 and S. cerevisae EC1118 wines showed increased mean nonbleachable pigment concentrations. Wine tannin composition analysis showed three treatments were associated with a higher percentage of trihydroxylated subunits (skin tannin indicator). A high degree of tannin polymerization was observed in wines made with RC212 and Torulaspora delbruekii , whereas tannin size by gel permeation chromatography was higher only in the RC212 wines. The results emphasize the importance of yeast strain choice for optimizing Pinot noir wine phenolics.

Authors+Show Affiliations

Perennial Horticulture Centre, Tasmanian Institute of Agriculture, University of Tasmania , 165 Westbury Road, Prospect, Tasmania, Australia 7250.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24011384

Citation

Carew, Anna L., et al. "Yeast Effects On Pinot Noir Wine Phenolics, Color, and Tannin Composition." Journal of Agricultural and Food Chemistry, vol. 61, no. 41, 2013, pp. 9892-8.
Carew AL, Smith P, Close DC, et al. Yeast effects on Pinot noir wine phenolics, color, and tannin composition. J Agric Food Chem. 2013;61(41):9892-8.
Carew, A. L., Smith, P., Close, D. C., Curtin, C., & Dambergs, R. G. (2013). Yeast effects on Pinot noir wine phenolics, color, and tannin composition. Journal of Agricultural and Food Chemistry, 61(41), 9892-8. https://doi.org/10.1021/jf4018806
Carew AL, et al. Yeast Effects On Pinot Noir Wine Phenolics, Color, and Tannin Composition. J Agric Food Chem. 2013 Oct 16;61(41):9892-8. PubMed PMID: 24011384.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Yeast effects on Pinot noir wine phenolics, color, and tannin composition. AU - Carew,Anna L, AU - Smith,Paul, AU - Close,Dugald C, AU - Curtin,Chris, AU - Dambergs,Robert G, Y1 - 2013/10/03/ PY - 2013/9/10/entrez PY - 2013/9/10/pubmed PY - 2014/4/2/medline SP - 9892 EP - 8 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 61 IS - 41 N2 - Extraction and stabilization of wine phenolics can be challenging for wine makers. This study examined how yeast choice affected phenolic outcomes in Pinot noir wine. Five yeast treatments were applied in replicated microvinification, and wines were analyzed by UV-visible spectrophotometry. At bottling, yeast treatment Saccharomyces cerevisiae RC212 wine had significantly higher concentrations of total pigment, free anthocyanin, nonbleachable pigment, and total tannin and showed high color density. Some phenolic effects were retained at 6 months' bottle age, and RC212 and S. cerevisae EC1118 wines showed increased mean nonbleachable pigment concentrations. Wine tannin composition analysis showed three treatments were associated with a higher percentage of trihydroxylated subunits (skin tannin indicator). A high degree of tannin polymerization was observed in wines made with RC212 and Torulaspora delbruekii , whereas tannin size by gel permeation chromatography was higher only in the RC212 wines. The results emphasize the importance of yeast strain choice for optimizing Pinot noir wine phenolics. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/24011384/Yeast_effects_on_Pinot_noir_wine_phenolics_color_and_tannin_composition_ L2 - https://dx.doi.org/10.1021/jf4018806 DB - PRIME DP - Unbound Medicine ER -