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South African
Wine Lab Association:

Effect of Torulaspora delbrueckii Yeast treatment on Flavanols and Phenolic Acids of Chenin blanc Wines

Z. Ngqumba1,2, N. Ntushelo3, N.P. Jolly1, B.J. Ximba2, P.P. Minnaar1*

The non-Saccharomyces yeast Torulaspora delbrueckii contributes positively to the sensory properties of
wines by affecting aroma and flavour due to changes in alcohols, esters, fatty acids and lactone levels.
One of the less-studied aspects of T. delbrueckii is its effect on phenolic compounds relating to sensory
attributes. An HPLC-DAD technique was used for the quantification of phenolic compounds in Chenin
blanc wines made with S. cerevisiae and two T. delbrueckii yeasts over three vintages. Chemical and
sensory data were subjected to ANOVA and PCA. VIN13, M2/1 and VIN13+M2/1 had a positive effect
on the phenolic compound concentrations of Chenin blanc wines. Mouthfeel was highest in VIN13+654
wines and astringency highest in VIN13 wines. An association was evident between flavanols, astringency
and mouthfeel for the VIN13, M2/1 and VIN13+M2/1 wines. Chenin blanc wines made with M2/1 and
VIN13+M2/1 may result in increased phenolic compound concentrations and astringency, whereas 654
and VIN13+654 may result in wines with increased mouthfeel properties.

yeast treatment, sensory attributes, falvanols, phenolic acids, Torulaspora delbrueckii, Chenin blanc, HPLC

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