Application of a New Yeast Preparation for Problem Grape Musts

Abstract

Novel, non-GMO active dry yeast preparations (YSEO—Yeast SEcurity & Optimization) of commercialized strains were compared with standard preparations in the production of commercial and laboratory scale wines. Fermentation rate, yeast growth, and hydrogen sulfide production were monitored with sensory evaluation performed on the finished commercial wines. Laboratory fermentations of low nitrogen musts demonstrated no differences in fermentation rates between yeast treatments, but significantly lower production of hydrogen sulfide. The YSEO strains completed commercial scale Syrah fermentations between 4 and 20 days faster than the standard preparations. Sensory evaluation of the commercially scale wines by an expert panel showed differences between the wines with respect to key aroma and flavor attributes.

Acknowledgements

The authors wish to thank Lallemand, Inc., Ste Michelle Wine Estates, and the Northwest Center for Small Fruit Research for supporting this project. The study was performed as part of the lead author's post-doctoral research while at Washington State University.

Additional information

Notes on contributors

Jeffri C. Bohlscheid

Department of Food Science and Toxicology, University of Idaho, PO Box 442312, Moscow, ID 83844-2312, USA [email protected]

Gordon Specht

Lallemand, Inc., Montréal, Québec, Canada

Anne Ortiz-Julien

Lallemand, Inc., Montréal, Québec, Canada

Joshua Maloney

Ste Michelle Wine Estates, Woodinville, WA, USA

Bob Bertheau

Ste Michelle Wine Estates, Woodinville, WA, USA

Carolyn F. Ross

Department of Food Science and Human Nutrition, Washington State University, Pullman, WA, USA

Charles G. Edwards

Department of Food Science and Human Nutrition, Washington State University, Pullman, WA, USA