Yeast strains role on the sulphur dioxyde combinations of wines obtained from noble rot and raisining grapes
The influence of four industrial and indigenous yeast strains on the sulphur dioxide combinations of wines obtained from noble rot and raisining grapes is studied in different growth of the Sauternes area and one growth in the Jurançon area. The analysis of ketonic compounds (pyruvic acid and 2-oxo-...
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2000-03-01
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doaj-2b37b8fdd7274574aa0c2ef3f6a4713b2021-04-02T14:08:32ZengInternational Viticulture and Enology SocietyOENO One2494-12712000-03-01341273110.20870/oeno-one.2000.34.1.10131013Yeast strains role on the sulphur dioxyde combinations of wines obtained from noble rot and raisining grapesIsabelle Masneuf-Pomarède0Denis Dubourdieu1Université de Bordeaux, Unité de Recherche Œnologie EA 4577, USC 1366 INRA, ISVV, F-33140 Villenave d’Ornon, France; Bordeaux Sciences Agro, F-33175 Gradignan, FranceFaculté d’oenologie, UMR 1219 OEnologie, Université de Bordeaux, ISVV, 210, chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon, FranceThe influence of four industrial and indigenous yeast strains on the sulphur dioxide combinations of wines obtained from noble rot and raisining grapes is studied in different growth of the Sauternes area and one growth in the Jurançon area. The analysis of ketonic compounds (pyruvic acid and 2-oxo-glutaric acid), acetaldehyde and PC50 on the wines clearly showed significant statistical difference between the yeast strains for the sulphur dioxide combination. By adding the same dosage of sulphiting, the free SO2 levels are variable depending on the yeast strain used. One strain (Zymaflore ST), isolated from a spontaneous fermentation of a botrytised must, giving wines with low PC50 values, is well adapted for the noble rot must vinification. The choice of the yeast strain is a parameter of importance to limit the sulphur dioxide amount in the wines.https://oeno-one.eu/article/view/1013Saccharomyces cerevisiaeyeastSO2 combinationsnoble rot |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Isabelle Masneuf-Pomarède Denis Dubourdieu |
spellingShingle |
Isabelle Masneuf-Pomarède Denis Dubourdieu Yeast strains role on the sulphur dioxyde combinations of wines obtained from noble rot and raisining grapes OENO One Saccharomyces cerevisiae yeast SO2 combinations noble rot |
author_facet |
Isabelle Masneuf-Pomarède Denis Dubourdieu |
author_sort |
Isabelle Masneuf-Pomarède |
title |
Yeast strains role on the sulphur dioxyde combinations of wines obtained from noble rot and raisining grapes |
title_short |
Yeast strains role on the sulphur dioxyde combinations of wines obtained from noble rot and raisining grapes |
title_full |
Yeast strains role on the sulphur dioxyde combinations of wines obtained from noble rot and raisining grapes |
title_fullStr |
Yeast strains role on the sulphur dioxyde combinations of wines obtained from noble rot and raisining grapes |
title_full_unstemmed |
Yeast strains role on the sulphur dioxyde combinations of wines obtained from noble rot and raisining grapes |
title_sort |
yeast strains role on the sulphur dioxyde combinations of wines obtained from noble rot and raisining grapes |
publisher |
International Viticulture and Enology Society |
series |
OENO One |
issn |
2494-1271 |
publishDate |
2000-03-01 |
description |
The influence of four industrial and indigenous yeast strains on the sulphur dioxide combinations of wines obtained from noble rot and raisining grapes is studied in different growth of the Sauternes area and one growth in the Jurançon area. The analysis of ketonic compounds (pyruvic acid and 2-oxo-glutaric acid), acetaldehyde and PC50 on the wines clearly showed significant statistical difference between the yeast strains for the sulphur dioxide combination. By adding the same dosage of sulphiting, the free SO2 levels are variable depending on the yeast strain used. One strain (Zymaflore ST), isolated from a spontaneous fermentation of a botrytised must, giving wines with low PC50 values, is well adapted for the noble rot must vinification. The choice of the yeast strain is a parameter of importance to limit the sulphur dioxide amount in the wines. |
topic |
Saccharomyces cerevisiae yeast SO2 combinations noble rot |
url |
https://oeno-one.eu/article/view/1013 |
work_keys_str_mv |
AT isabellemasneufpomarede yeaststrainsroleonthesulphurdioxydecombinationsofwinesobtainedfromnoblerotandraisininggrapes AT denisdubourdieu yeaststrainsroleonthesulphurdioxydecombinationsofwinesobtainedfromnoblerotandraisininggrapes |
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