Effect of ascorbic acid and yeast strain on sauvignon blanc wine quality
Date
2001
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
South African Society for Enology and Viticulture
Abstract
Sauvignon blanc cultivar-typical aroma is affected by different components of which 2-methoxy-3-isobutylpyrazine and 4-mercapto-4-methylpentan-2-one are probably the most important. Climatic, viticultural and oenological conditions may have a prominent effect on the levels at which these impact aroma components occur in wine. Sauvignon blanc wines were produced from grapes from two climatically different regions. Different ascorbic acid/S02 combinations and different Saccharomyces cerevisiae yeast strains were used during the production of the wines. The wines were sensorially evaluated for specific wine characteristics, namely fruity/ester aroma intensity, grassy/green pepper aroma intensity, sulphur-like aroma intensity and overall wine quality. Significant differences were observed between treatments. A commercially available preparate (ascorbic acid/meta-bisulphite) and yeast strain VL3C produced sulphur-like, low-quality wines under the conditions of this investigation. The highest quality wines were produced from pure ascorbic acid/S02 treatments and fermentation by the yeast strain VIN 13.
Description
CITATION: Swart, E., Marais, J. & Britz, T. J. 2001. Effect of ascorbic acid and yeast strain on sauvignon blanc wine quality. South African Journal of Enology & Viticulture, 22(1):41-46, doi:10.21548/22-1-2166.
The original publication is available at http://www.journals.ac.za/index.php/sajev
The original publication is available at http://www.journals.ac.za/index.php/sajev
Keywords
Wine quality, Sauvignon blanc -- Quality, Wine quality -- Effect of ascorbic acid on, Wine quality -- Effect of yeast strain on
Citation
Swart, E., Marais, J. & Britz, T. J. 2001. Effect of ascorbic acid and yeast strain on sauvignon blanc wine quality. South African Journal of Enology & Viticulture, 22(1):41-46, doi:10.21548/22-1-2166