Li Little e Th Things gs Th That Mak Make e A Bi Big g - - PowerPoint PPT Presentation

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Li Little e Th Things gs Th That Mak Make e A Bi Big g - - PowerPoint PPT Presentation

Apr 01, 2023 125 likes •234 views

Li Little e Th Things gs Th That Mak Make e A Bi Big g Differenc Dif nce: Yeast t Se Sele lectio tion Yeas ast sele lectio ion tas astin ing Wine Aroma Grape-derived Monoterpenes ( floral, fruity) Norisoprenoids

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SLIDE 1

Li Little e Th Things gs Th That Mak Make e A Bi Big g Dif Differenc nce: Yeast t Se Sele lectio tion

Yeas ast sele lectio ion tas astin ing

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SLIDE 2

SauvignonBlancExperience.com

Wine Aroma

PRIMARY AROMAS SECONDARY AROMAS TERTIARY AROMAS

Grape-derived

  • Monoterpenes (floral, fruity)
  • Norisoprenoids (floral, perfumy)
  • Methoxypyrazines (bell pepper,

asparagus)

  • Thiols (fruity aromas)
  • Aliphatic phenylpropanoids

Fermentation & yeast derived

  • Esters and higher

alcohols (fruity aromas)

  • Volatile phenols

(leather, barnyard, medicinal, spicy)

  • Sulfur (asparagus, corn,

molasses, cabbage,

  • nion, rubber)

Aging & Oak derived

  • Furan derivatives (toasty

and caramel)

  • Lactones(coconut, woody,

sweet, vanilla)

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SLIDE 3

SauvignonBlancExperience.com

About the Project

  • Evaluating the impact of different yeast selections on Sauv blanc wine style
  • EC

EC1118 Saccharomyces cerevisiae/bayanus, isolated in Champagne, high alcohol tolerance and ferment at low temp, strong competitive character

  • Neutral character
  • CY

CY3079 Saccharomyces cerevisiae, isolated in Burgundy, selected to complement aromatic expression of typical white Burgundy styles

  • Early yeast autolysis – develop yeast derived characters such as toasted bread, honey, hazelnut

and almond as well as roundness in mouth

  • VL

VL3 Zymaflore, isolated in Bordeaux, expresses varietal character in Sauv blanc

  • Releases thiols from odorless precursors (boxwood, broom, citrus and passion fruit)
  • QA

QA23 Saccharomyces cerevisiae/bayanus, isolated in Portugal, thiol converter to develop varietal character in Sauv blanc

  • Passion fruit
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SLIDE 4

SauvignonBlancExperience.com

Fruit Processing

  • Direct to Press
  • Yield 134-135 gallons per ton equivalent
  • ~35 minute press cycle
  • 50 mg/L Sulfur Dioxide
  • Cold settled overnight at 5˚C
  • Racked
  • Split to 2 x 13 gallon reps
  • Yeast = EC1118/CY3079/VL3/QA23
  • Ferment at 15 ˚C until dry

(~1 month)

Juice Data Analysis Date Tank/Variety/Blend Brix pH Unit TA (g/L) Malic Acid (mg/L) NOPA

9/21/2017 17SB03SBYEAST 23.30 3.89 4.26 missing 220

  • Sauvignon blanc from Loasa Vineyard in Big Valley AVA
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SauvignonBlancExperience.com

Yeast selection wine fermentation curves

  • 5

5 10 15 20 25

9/22/2017 10/2/2017 10/12/2017 10/22/2017 11/1/2017 Brix Time

17SB03SBYEAST EC1118

EC1118 A EC1118 B

  • 5

5 10 15 20 25

43000 43010 43020 43030 43040 43050 Brix Time

17SB03YEASTLC CY3079

CY3019 A CY3109 B

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SLIDE 6

SauvignonBlancExperience.com

Yeast selection wine fermentation curves

  • 5

5 10 15 20 25 9/22/2017 10/2/2017 10/12/2017 10/22/2017 11/1/2017 11/11/2017

Brix Time

17SB03SBYEAST VL3

VL3 A VL3 B

  • 5

5 10 15 20 25 9/22/2017 10/2/2017 10/12/2017 10/22/2017 11/1/2017

Brix Time

17SB03SBYEAST QA23

QA23 A QA23 B

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SLIDE 7

SauvignonBlancExperience.com

Wine Data

Wine Data Analysis Date Tank/Variety/Blend Alcohol (%) pH Unit TA (g/L) Residual Sugar (g/L) Malic Acid (mg/L) Acetic Acid (g/L)

4/5/2018 17SB03YEASTLC EC1118-A 14.38 3.54 6.78 1.54 3475 0.42 4/5/2018 17SB03YEASTLC EC1118-B 14.39 3.61 5.66 1.38 3047 0.46 4/5/2018 17SB03YEASTLC QA23-A 14.55 3.62 5.73 0.57 3569 0.55 4/5/2018 17SB03YEASTLC QA23-B 14.45 3.62 6.00 0.70 3641 0.55 4/5/2018 17SB03YEASTLC CY3079-A 14.46 3.64 6.00 1.50 3447 0.69 4/5/2018 17SB03YEASTLC CY3079-B 14.34 3.64 5.63 2.11 3347 0.64 4/5/2018 17SB03YEASTLC VL3-A 14.34 3.65 5.85 2.14 3907 0.66 4/5/2018 17SB03YEASTLC VL3-B 14.56 3.66 5.21 1.49 3471 0.70

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SLIDE 8

SauvignonBlancExperience.com

ethyl acetate ethyl isobutyrate diacetyl ethyl butanoate ethyl-2-methylbutyrate ethyl-3-methylbutyrate isobutanol isoamyl acetate beta-myrcene alpha-terpinene limonene isoamyl alcohol ethyl hexanoate p-cymene hexyl acetate acetoin ethyl lactate hexanol trans-3-hexen-1-ol cis-3-hexen-1-ol trans-2-hexene-1-ol vanillin acetic acid ethyl octanoate 1-octen-3-ol nerol oxide camphor beta-linalool isobutyric acid ethyl decanoate beta farnescene beta-citronellol phenethyl acetate beta-demascenone hexanoic acid geraniol benzyl alcohol ethyl dihydrocinnamate 2-phenylethyl alcohol nerolidol

  • ctanoic acid

CY3079_1 CY3079_2 EC1118_1 EC1118_2 QA23_1 QA23_2 VL3_1 VL3_2

  • 15
  • 10
  • 5

5 10 15

  • 8
  • 6
  • 4
  • 2

2 4 6 8 10

F2 (17.98 %) F1 (54.25 %)

Biplot (axes F1 and F2: 72.22 %) Active variables Active observations

Aroma profiles of different yeast selection Sauv blanc wines

  • Principal component analysis

(PCA) biplot of volatiles

  • Grape varietal aroma

compounds

  • Fermentation aromas
  • QA23
  • Fermentation esters – sweet

fruity, banana, green apple

  • CY3079 and VL3
  • Terpenes giving floral, fruity

citrus aroma, green apple

  • Alcohols and fatty acid more

herbal green leafy aromas

  • EC1118
  • Fermentation esters, higher

alc, phenols – low levels give floral, sweet fruity, waxy with some green undertones

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SLIDE 9

SauvignonBlancExperience.com

Thank You to Our Event Partners

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SLIDE 10

SauvignonBlancExperience.com

Thank You to Our Sponsors

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