Download - Chenin blanc seminar 19 August 2009 THE INFLUENCE OF YEAST ON CHENIN BLANC AROMA KARIEN O’KENNEDY
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Chenin blanc seminar19 August 2009
THE INFLUENCE OF YEAST ON THE INFLUENCE OF YEAST ON CHENIN BLANC AROMACHENIN BLANC AROMA
KARIEN O’KENNEDYKARIEN O’KENNEDY
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Chenin blanc seminar19 August 2009
Wine aromaWine aroma
• Pyrazines• Thiols• Monoterpenes and C13- Norisoprenoid
derivatives• Esters• Phenolic compounds
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Chenin blanc seminar19 August 2009
Chenin blancChenin blanc
• Thiols• Esters• Monoterpenes?• C13 – Norisoprenoid derivatives?
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Chenin blanc seminar19 August 2009
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Chenin blanc seminar19 August 2009
Volatile thiolsVolatile thiols
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Chenin blanc seminar19 August 2009
Stability of volatile thiolsStability 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
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Chenin blanc seminar19 August 2009
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Chenin blanc seminar19 August 2009
Monoterpenes + CMonoterpenes + C1313 - -Norisopreniod derivativesNorisopreniod derivatives
• Increase with ripening• Free and bound forms in grape juice• Tropical fruit, apple, floral• Yeasts with ß-Glucosidase activity
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Chenin blanc seminar19 August 2009
SurveySurvey
• 16 winemakers• 21 wines• Style, price, vineyard, °B, RS, yeasts,
nutrients, tannin, MLF, Wood
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Chenin blanc seminar19 August 2009
Fresh and fruityFresh 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
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Chenin blanc seminar19 August 2009
Full ripe without woodFull 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)
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Chenin blanc seminar19 August 2009
Full ripe with woodFull 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)
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Chenin blanc seminar19 August 2009
Non- Non- SaccharomycesSaccharomyces yeasts 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
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Chenin blanc seminar19 August 2009
Non-Saccharomyces - aroma contribution
Chenin blanc: C. pulcherrima / S. cerevisiae 2000 to 2006
Yeast combination Relative score
2000 2001 2002 2003 2004 2005 2006
5 m
18 m
5 m
18 m
5 m
5 m
5 m
5 m
5 m
5 m
3 m
Reference -2 -1 -2 -2 -1 1 -2 -3 0 3 -1
825 & VIN 13 2 5 1 -1 0 -2 – – 2 – –
C1-15 & VIN 13 – – 4 3 1 1 2 3 -2 -3 1
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Chenin blanc seminar19 August 2009
Anchor Yeast Chenin blanc Anchor Yeast Chenin blanc challengechallenge
• Fresh and fruity: Perdeberg• Rich and Ripe: Simonsig• Rich and Ripe with wood: Mulderbosch
Small Change