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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Main Authors: Isabelle Masneuf-Pomarède, Denis Dubourdieu
Format: Article
Language:English
Published: International Viticulture and Enology Society 2000-03-01
Series:OENO One
Subjects:
Online Access:https://oeno-one.eu/article/view/1013
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spelling 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
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