Influence of different commercial yeasts on the phenol pattern of rosé wine

Abstract

In this experiment, 27 different commercial yeasts were tested for their influence on the phenols of a rosé wine. The phenols depend primarily on the vine variety, cultivation and cellar processing. This experiment sought to clarify how great the influence of the yeast on the phenols is. Blaufränkisch grapes with 20 • KMW were matured in the cellar with 27 different commercial yeasts. The vinification was carried out in 34 l vessels. An HPLC Agilent Technology 1220 (RRLC) with a column of ZORBAX SB-C18 15 × 2.1 mm (1.8 µm) was used for the measurement. 5 µl of the sample were injected directly. The column oven temperature was 40 • C. The transient was 0.5% formic acid (pH = 2.3) and a gradient of methanol (3%, 4%, 14%, 30% and 70%). The detection took place at 280 and 320 nm. It was shown that the effect of yeast on phenols is low. There was a great influence on the chemical substance tyrosol. This is a phenol that can be formed by the yeast itself. The values varied between 5.4 mg and 13.2 mg/l. The already described influence of the duration of fermentation on tyrosol formation could not be confirmed.

Impact of Two Commercial S. cerevisiae Strains on the Aroma Profiles of Different Regional Musts

“…In another study regarding Arinto white wines [52], EC produced wines characterized by esters, such as ethyl decanoate, decyl acetate, and ethyl laurate, and alcohols, such as butyl alcohol, were compared to wines produced with other strains. Since wines were fermented under the same conditions and the initial must was the same, this result demonstrates that yeasts have different metabolisms and therefore the final wines have different characteristic aroma profiles, as reported for other wine varieties [53][54][55][56][57]. In our study, the effect of the applied strains is less evident on the final wine composition, with differences mainly related to the grape variety.…”

Investigation of using different specified yeasts and early protein stabilization for Tokaji dry wines

“…In addition to there is a need to choose such a specified yeast owning many advantages during fermentation and having degradation products with potential beneficial effect on human health such as phenolic acids [7,8].…”