White wines: drive your sensory profile
Consumers might be looking for products with clean and specified aromas they could recognize. Using selected wine yeast can be a natural tool to drive the sensory profile of your wines. Focus on 5 specific yeasts for an explosion of fruit flavors in white and rose wines.
Yeasts and wine flavor : a love story
The use of specific quality driven winemaking products contributes to quality aromatic white wines.
Varietal characters expression
It is well understood that the sought-after varietal character of aromatic white wines are volatile thiols, the most important being 4-mercapto-4-methylpentan-2-one (4-MMP- boxwood), 3-mercaptohexan-1-ol (3-MH tropical passionfruit) and 3-mercaptohexyl acetate (3-MHA passionfruit). 4-MMP and 3-MH compounds are present in must as non-volatile cysteine conjugates. 3-MHA is converted from 3-MH. Wine yeasts are responsible for releasing and converting these conjugates into a volatile form, but different wine yeasts have different potential to reveal these sulfide based aromas. In addition, different wine yeasts produce different bio-products that contribute to other aromatic sensations, mouthfeel, and palate weight.
Fermentative aromas production
Fermentative aromas produced by yeasts from precursors present in the musts. There are mainly high alcohols or esters. Six high alcohols and six esters account for 50% of these compounds in quantity. High alcohols are propanol, iso-butanol, amyl and isoamyl alcohol, hexanol, and phenyl-ethanol. The esters are ethyl acetate, isoamyl acetate, isobutyl coproate, athyl acetate,2- phenylethyl acetate and ethyl lactate.
Major environmental factors that impact production of fruit flavor during winemaking process
Must clarification, alcoholic fermentation temperature and nitrogen content are environmental conditions that influence the expression of aromatic compounds during winemaking. The answer to these parameters could be modulated by the choice of a selected wine yeast.
To over-express aromatic flavor of varietal white and rosé wines
Used in sequential inoculation with Saccharomyces yeasts, FLAVIA MP346 isa pure culture of Metschnikowia pulcherrima selected from vineyards in Chile by the Universidad de Santiago de Chile (USACH). FLAVIA MP346 impact the production of varietal aromas such as terpenes and volatile thiols. FLAVIA™ MP346 has the specific capacity to release enzymes with a Larabinofuranosidase and ß-glucosidase activities, which help to release aromatic precursors, metabolized by specific Saccharomyces wine yeasts when they ferment musts. Best results are obtained when FLAVIA™ is sequentially inoculated with Uvaferm Exence™ which is a high thiol converter.
Drive the sensory profle of your wine with specific selected wine yeasts Terpene varietal aromas with Lalvin QA23®
Lalvin QA23 ®, selected from the appellation of Vinhos Verdes in Portugal, offers fermentative security and a low demand in assimilable nitrogen and oxygen. Thus, it can be used on very clarified wines, at low temperature with little aeration. Its ß-glucosidase acti vity will release terpene varietal aromas (lemon, grapefruit) for white grapes like Muscat, Gewürztraminer, Riesling, Semillon or Colombard.
“Lalvin QA23® is a fructophilic yeast that ferments to dryness and gives a “clean” sensory profile.”
Enhance the esters production with Lalvin Rhône 4600®
Lalvin Rhône 4600 ®: High sugar and low nitrogen musts when fermented cool (13.5°C) with Lalvin Rhône 4600®, enhance apricot and tropical fruit due to strong fatty acid ethyl esters production.
- Higher roundness with diminished bitterness also make Lalvin Rhône 4600® a good choice for Rhône white varietals and Chardonnay.
“Apricot and tropical fruit due to strong and fatty acid ethyl esters production”
- Although Lalvin Rhône 4600® does not enhance the varietal character of Sauvignon blanc or Semillon, this yeast does bring fatness and balance along with light aromatic ester notes as a good blending component
Respect the varietal character with Uvaferm WAM®
Uvaferm WAM® was selected by the University of Palencia in Spain. It contributes to enhance aromas such as grape fruit notes while respecting the varietal character. It is particularly well suited to Sauvignon Blanc. The natural release of polysaccharides provides smoothness and mouthfeel. It is recommended for white or rosés wines.
“It contributes to enhance aromas such as grapefruits notes while respecting the varietal character of the grape”.
A fresh fruit and floral character with Cross Evolution®
Cross Evolution® is derived from a natural cross between Saccharomyces cerevisisae selected for oenological specific criterias. Cross Evolution® enhances the aromatic potential of white and rosé wines with floral and fresh fruit notes. It provides a balanced taste in the mouth by participating in the minerality of the wine. Freshness is preserved on the wines fermented in barrels. Its fermentative capacities are remarkable with high tolerance to alcohol and low nutritional requirements.
“Cross Evolution® enhances the aromatic potential of white and rosé wines with floral and fresh fruit notes”