Yeast effects on pinot noir wine phenolics, color, and tannin composition

Anna L Carew, Paul A Smith, Dugald Close, Chris Curtin, Robert Dambergs

Research output: Contribution to journalArticlepeer-review

33 Citations (Scopus)

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.
Original languageEnglish
Pages (from-to)9892-9898
Number of pages7
JournalJournal of Agricultural and Food Chemistry
Volume61
DOIs
Publication statusPublished - 2013

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