Chenin blanc seminar19 August 2009

THE INFLUENCE OF YEAST ON THE INFLUENCE OF YEAST ON CHENIN BLANC AROMACHENIN BLANC AROMA

KARIEN O’KENNEDYKARIEN O’KENNEDY

Chenin blanc seminar19 August 2009

Wine aromaWine aroma

• Pyrazines• Thiols• Monoterpenes and C13- Norisoprenoid

derivatives• Esters• Phenolic compounds

Chenin blanc seminar19 August 2009

Chenin blancChenin blanc

• Thiols• Esters• Monoterpenes?• C13 – Norisoprenoid derivatives?

Chenin blanc seminar19 August 2009

Chenin blanc seminar19 August 2009

Volatile thiolsVolatile thiols

Chenin blanc seminar19 August 2009

Stability of volatile thiolsStability of volatile thiols• University of Auckland – presented at the 13th

AWITC in Adelaide 2007• 16 Marlborough S. blancs – 3MH and 3MHA• 0, 3, 7 and 12 months• Cork and screw cap

• 3MHA was very unstable and disappeared after one year

• 3MH declined more slowly and in some wines increased

• Type of closure did not have a significant impact

Chenin blanc seminar19 August 2009

Chenin blanc seminar19 August 2009

Monoterpenes + CMonoterpenes + C1313 - -Norisopreniod derivativesNorisopreniod derivatives

• Increase with ripening• Free and bound forms in grape juice• Tropical fruit, apple, floral• Yeasts with ß-Glucosidase activity

Chenin blanc seminar19 August 2009

SurveySurvey

• 16 winemakers• 21 wines• Style, price, vineyard, °B, RS, yeasts,

nutrients, tannin, MLF, Wood

Chenin blanc seminar19 August 2009

Fresh and fruityFresh and fruity

• VIN 7, CKS 102, Alchemy II, QA 23, NT 116, VIN 13

• 20.5 – 23.5°B• 11 – 15°C• March – August• R25 – R43• Volume pushers – 800 000L

Chenin blanc seminar19 August 2009

Full ripe without woodFull ripe without wood

• Alchemy I, VL 3, VIN 7, VIN 13/NT 116, VIN 7/QA 23, VIN 2000

• 23.5 – 25.6°B• 11 – 16°C• May, August, Sept., Oct, – next year • R30 – R65• 225 000 L biggest volume produced (6000 –

30 000L)

Chenin blanc seminar19 August 2009

Full ripe with woodFull ripe with wood

• Natural, CY 3079, D 47, D254, L2056, VIN 2000, VIN 13

• Tank: Cross Evolution, VIN 13, QA 23, VIN 7/QA23, Alchemy II

• 13°C – 20°C• Sept., next year, 2 years after• 1200 L – 5600 L (90 000L)

Chenin blanc seminar19 August 2009

Non- Non- SaccharomycesSaccharomyces yeasts yeasts

• University of Auckland• Candida spp. and Pichia spp.• 90% NS and 10% Saccharomyces• S. blanc, 3MH and 3MHA• Significant increase in [3MHA] as well as a

significant decrease in [3MH].• Nietvoorbij

• Candida research

Chenin blanc seminar19 August 2009

Non-Saccharomyces - aroma contribution

Chenin blanc: C. pulcherrima / S. cerevisiae 2000 to 2006

Yeast combination Relative score

2000 2001 2002 2003 2004 2005 2006

5 m

18 m

5 m

18 m

5 m

5 m

5 m

5 m

5 m

5 m

3 m

Reference -2 -1 -2 -2 -1 1 -2 -3 0 3 -1

825 & VIN 13 2 5 1 -1 0 -2 – – 2 – –

C1-15 & VIN 13 – – 4 3 1 1 2 3 -2 -3 1

Chenin blanc seminar19 August 2009

Anchor Yeast Chenin blanc Anchor Yeast Chenin blanc challengechallenge

• Fresh and fruity: Perdeberg• Rich and Ripe: Simonsig• Rich and Ripe with wood: Mulderbosch

Small Change