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THE INFLUENCE OF YEAST ON CHENIN BLANC AROMA

THE INFLUENCE OF YEAST ON CHENIN BLANC AROMA. KARIEN O’KENNEDY. Wine aroma. Pyrazines Thiols Monoterpenes and C 13 - Norisoprenoid derivatives Esters Phenolic compounds. Chenin blanc. Thiols Esters Monoterpenes? C 13 – Norisoprenoid derivatives?. Volatile thiols.

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THE INFLUENCE OF YEAST ON CHENIN BLANC AROMA

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  1. THE INFLUENCE OF YEAST ON CHENIN BLANC AROMA KARIEN O’KENNEDY Chenin blanc seminar 19 August 2009

  2. Wine aroma • Pyrazines • Thiols • Monoterpenes and C13- Norisoprenoid derivatives • Esters • Phenolic compounds Chenin blanc seminar 19 August 2009

  3. Chenin blanc • Thiols • Esters • Monoterpenes? • C13 – Norisoprenoid derivatives? Chenin blanc seminar 19 August 2009

  4. Chenin blanc seminar 19 August 2009

  5. Volatile thiols Chenin blanc seminar 19 August 2009

  6. Stability of volatile thiols • University of Auckland – presented at the 13th AWITC in Adelaide 2007 • 16 Marlborough S. blancs – 3MH and 3MHA • 0, 3, 7 and 12 months • Cork and screw cap • 3MHA was very unstable and disappeared after one year • 3MH declined more slowly and in some wines increased • Type of closure did not have a significant impact Chenin blanc seminar 19 August 2009

  7. Chenin blanc seminar 19 August 2009

  8. Monoterpenes + C13 -Norisopreniod derivatives • Increase with ripening • Free and bound forms in grape juice • Tropical fruit, apple, floral • Yeasts with ß-Glucosidase activity Chenin blanc seminar 19 August 2009

  9. Survey • 16 winemakers • 21 wines • Style, price, vineyard, °B, RS, yeasts, nutrients, tannin, MLF, Wood Chenin blanc seminar 19 August 2009

  10. Fresh and fruity • VIN 7, CKS 102, Alchemy II, QA 23, NT 116, VIN 13 • 20.5 – 23.5°B • 11 – 15°C • March – August • R25 – R43 • Volume pushers – 800 000L Chenin blanc seminar 19 August 2009

  11. Full ripe without wood • Alchemy I, VL 3, VIN 7, VIN 13/NT 116, VIN 7/QA 23, VIN 2000 • 23.5 – 25.6°B • 11 – 16°C • May, August, Sept., Oct, – next year • R30 – R65 • 225 000 L biggest volume produced (6000 – 30 000L) Chenin blanc seminar 19 August 2009

  12. Full ripe with wood • Natural, CY 3079, D 47, D254, L2056, VIN 2000, VIN 13 • Tank: Cross Evolution, VIN 13, QA 23, VIN 7/QA23, Alchemy II • 13°C – 20°C • Sept., next year, 2 years after • 1200 L – 5600 L (90 000L) Chenin blanc seminar 19 August 2009

  13. Non- Saccharomyces yeasts • University of Auckland • Candida spp. and Pichia spp. • 90% NS and 10% Saccharomyces • S. blanc, 3MH and 3MHA • Significant increase in [3MHA] as well as a significant decrease in [3MH]. • Nietvoorbij • Candida research Chenin blanc seminar 19 August 2009

  14. Non-Saccharomyces - aroma contribution Chenin blanc: C. pulcherrima / S. cerevisiae 2000 to 2006 Chenin blanc seminar 19 August 2009

  15. Anchor Yeast Chenin blanc challenge • Fresh and fruity: Perdeberg • Rich and Ripe: Simonsig • Rich and Ripe with wood: Mulderbosch Small Change Chenin blanc seminar 19 August 2009

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