For all of our previous fermentations, we have used the yeast called QA23, based on a South African study called Effect Of Yeast Strain And Lees Contact On Chenin Blanc Wine Quality, in the on line journal WineLand. This article focussed on the comparison between the following four yeast strains VIN 13, N 96, QA 23 and NT 116 based on:
- successful completion of fermentation
- ester production
- formation of lees character
- overall wine quality
- Yeast strains QA 23, N 96, VIN 13 and NT 116 produced the highest levels of acetate esters and corresponding fruitiness
- Yeast strain QA 23 produced the most fruitiness, lees character and highest overall wine quality
- Yeast strain N 96 produced wines with slightly more body than the other yeast strains
- All yeast strains exhibited low levels of sulphury flavours due to aeration of the lees directly after fermentation
- For those yeast strains that were on lees for five months, nuances of bread, sparkling wine, citrus and buttery flavours were observed
Reference:
1. Johann Marais and Neil Jolly, Oenology research, Winetech TechnicalEffect Of Yeast Strain And Lees Contact On Chenin Blanc Wine Quality, Oenology research, Winetech Technical, 1 September 2005.
2. Sctt Lab, VIN 13 Technical Sheet.
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