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The oenological potential of Hanseniaspora vineae yeast strains to industrial wine production
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Many compounds associated to flavour and wine colour are known to be yeast strain-dependent. Because these metabolites are important for the sensory quality of wines, it is important to understand that winemaking is favoured by increased yeast diversity. This strategy is the ideal way to create unique wine profiles within a massive market. If you are a subscriber, access the video directly from this link →
Specifiche
| Duration | 10 minuti |
|---|---|
| LESSONS | 1 |
| Typology |
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DESCRIZIONE
DESCRIPTION
DESCRIPTION
Descripción
Many compounds associated to flavour and wine colour are known to be yeast strain-dependent. Because these metabolites are important for the sensory quality of wines, it is important to understand that winemaking is favoured by increased yeast diversity. This strategy is the ideal way to create unique wine profiles within a massive market.
The aim of this work is to study the oenological potential of 11 strains of Hanseniaspora vineae to better understand diversity within the species.
The yeast strains were evaluated to determine the extracellular protease and β-glucosidase enzyme activities, the fermentative capacity at low nitrogen levels, glycerol production, polysaccharide release, SO2 resistance and the formation of aromatic compounds.
Fermentation products were evaluated to determine the sensory properties related to consumer preferences. The results obtained enabled the verification of variability between strains of this species for some key attributes among the 11 strains.
Finalist work for the SIVE OENOPPIA Prize 2019. The report reproduced in this clip was presented at the 12th edition of Enoforum (Vicenza, 21-23 May 2019)
