Academic Journal
Yeast strain-derived sensory differences retained in Sauvignon blanc wines after extended bottle storage
| العنوان: | Yeast strain-derived sensory differences retained in Sauvignon blanc wines after extended bottle storage |
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| المؤلفون: | King, E., Francis, I., Swiegers, J., Curtin, C. |
| المصدر: | http://dx.doi.org/10.5344/ajev.2011.10079. |
| بيانات النشر: | Amer Soc Enology Viticulture |
| سنة النشر: | 2011 |
| المجموعة: | The University of Adelaide: Digital Library |
| مصطلحات موضوعية: | aging, cellaring, longevity, Saccharomyces, sensory, volatile thiol, white wine, yeast |
| الوصف: | Fermentations using different yeast strains can result in varying concentrations of volatile thiols and substantial sensory effects in young Sauvignon blanc wines. These yeast-derived aroma differences are generally thought to be short lived; therefore, Sauvignon blanc wines made using different yeast strains in two separate studies were investigated after three years of cellar storage. Differences were observed in the volatile composition and sensory profiles of the three-year-old wines that, when compared with the six-month data, demonstrated the continued influence of yeast strains. This observation provides further evidence that choice of yeast strain is important to wine flavor. ; Ellena S. King, I. Leigh Francis, Jan H. Swiegers, and Chris Curtin |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| تدمد: | 0002-9254 |
| Relation: | American Journal of Enology and Viticulture, 2011; 62(3):366-370; http://hdl.handle.net/2440/66977; Francis, I. [0000-0003-4081-3578] |
| DOI: | 10.5344/ajev.2011.10079 |
| الاتاحة: | http://hdl.handle.net/2440/66977 https://doi.org/10.5344/ajev.2011.10079 |
| Rights: | © 2011 by the American Society for Enology and Viticulture |
| رقم الانضمام: | edsbas.D2274024 |
| قاعدة البيانات: | BASE |
| تدمد: | 00029254 |
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| DOI: | 10.5344/ajev.2011.10079 |