Effect of Ascorbic Acid and Yeast Strain on Sauvignon blanc Wine Quality

  • E. Swart ARC Infruitec-Nietvoorbij, Private Bag X5026, 7599 Stellenbosch, South Africa. Department of Food Science, University of Stellenbosch, Private Bag XI, 7599 Matieland (Stellenbosch), South Africa.
  • J. Marais ARC Infruitec-Nietvoorbij, Private Bag X5026, 7599 Stellenbosch, South Africa.
  • T.J. Britz Department of Food Science, University of Stellenbosch, Private Bag XI, 7599 Matieland (Stellenbosch), South Africa.
DOI: https://doi.org/10.21548/22-1-2166

Abstract

Sauvignon blanc cultivar-typical aroma is affected by different components of which 2-methoxy-3-isobutylpyrazine and 4-mercapto-4-methylpentan-2-one are probably the most important. Climatic, viticultural and oenological conditions may have a prominent effect on the levels at which these impact aroma components occur in wine.  Sauvignon blanc wines were produced from grapes from two climatically different regions. Different ascorbic acid/S02 combinations and different Saccharomyces cerevisiae yeast strains were used during the production of the wines. The wines were sensorially evaluated for specific wine characteristics, namely fruity/ester aroma intensity, grassy/green pepper aroma intensity, sulphur-like aroma intensity and overall wine quality.  Significant differences were observed between treatments. A commercially available preparate (ascorbic acid/meta-bisulphite) and yeast strain VL3C produced sulphur-like, low-quality wines under the conditions of this investigation. The highest quality wines were produced from pure ascorbic acid/S02 treatments and fermentation by the yeast strain VIN 13.

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Issue
Vol. 22 No. 1 (2001)
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Articles

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