The effect of Saccharomyces bayanus-mediated fermentation on the chemical composition and aroma profile of Chardonnay wine

Eglinton, J. M., McWilliam, S. J., Fogarty, M. W., Francis, I. L., Kwiatkowski, M. J., Høj, P. B. and Henschke, P. A. (2000) The effect of Saccharomyces bayanus-mediated fermentation on the chemical composition and aroma profile of Chardonnay wine. Australian Journal of Grape and Wine Research, 6 3: 190-196.

Author Eglinton, J. M.
McWilliam, S. J.
Fogarty, M. W.
Francis, I. L.
Kwiatkowski, M. J.
Høj, P. B.
Henschke, P. A.
Title The effect of Saccharomyces bayanus-mediated fermentation on the chemical composition and aroma profile of Chardonnay wine
Formatted title
 The effect of Saccharomyces bayanus-mediated fermentation on the chemical composition and aroma profile of Chardonnay wine
Journal name Australian Journal of Grape and Wine Research   Check publisher's open access policy
ISSN 1322-7130
1755-0238
Publication date 2000
Sub-type Article (original research)
Volume 6
Issue 3
Start page 190
End page 196
Total pages 7
Place of publication Richmond, VIC, Australia
Publisher Wiley-Blackwell
Language eng
Abstract The use of yeasts other than Saccharomyces cerevisiae to produce wines with novel aroma and flavour profiles is gaining increased attention. The present study is concerned with the sensory impact on wine of fermentation with two selected Saccharomyces bayanus strains. The S. bayanus strains AWRI 1176 and AWRI 1375 were compared to S. cerevisiae strain AWRI 838 for their ability to affect the aroma profile and chemical composition of Chardonnay wine. Wines that were made with the S. bayanus strains contained more glycerol, succinic acid, acetaldehyde and SO 2 than reference wines made with the S. cerevisiae wine yeast, but less acetic acid, malic acid and ethyl acetate. There were significant differences in the aroma profile of wines made with each yeast, as quantified by formal sensory descriptive analysis. Wines made with S. cerevisiae AWRI 838 were rated highly in the attributes 'estery', 'pineapple', 'peach' and 'citrus'. Wines made with S. bayanus AWRI 1176 were rated lower than AWRI 838 in each of these attributes, but higher in the attributes 'cooked orange peel', 'yeasty', 'nutty' and 'aldehyde'. The aroma profile of wine made using AWRI 1375 was different from that of wine made with the other yeasts, showing intermediate scores for the 'estery', 'citrus', 'nutty' and 'aldehyde' attributes, and no significant difference from the AWRI 838 strain in the attributes 'pineapple' and 'peach'. These results demonstrate that, in addition to producing wine which has a different chemical composition, S. bayanus strains can produce a different sensory profile in wine when compared to a widely used S. cerevisiae wine yeast.
Keyword Chardonnay wine
Descriptive analysis
Saccharomyces bayanus
Wine aroma
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article (original research)
Collection: Office of the Vice-Chancellor
 
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Created: Tue, 27 Aug 2013, 11:17:03 EST by Anthony Yeates on behalf of Office of the Vice-Chancellor