Use of Stimula™ Sauvignon Blanc Yeast Autolysate from Lallemand to Enhance Biosynthesis of Volatile Thiol Aroma Compounds
Purpose: This trial is designed to increase the level of positive aroma volatile thiols in Sauvignon Blanc wines.
Experimental Question: Can addition of a yeast autolysate preparation, Lallemand’s Stimula™ Sauvignon Blanc, lead to an increase in volatile thiols in finished wine?
Strategy: In parallel tanks or barrels use two different treatments varying the addition of Stimula™ Sauvignon Blanc supplement in Sauvignon Blanc juice lots using identical juice preparation methods.
Log all processes used to prepare the juice from the incoming grapes.
Split the prepared juice into two identical fermentation vessels.
Log all additions including nutrients, yeast, SO2 or acid, both for timing of addition as well as addition rates.
Keep fermentation process conditions as similar as possible. Maintain a fermentation log including regular readings of brix and temperature.
Scope: Varietal Application – Sauvignon Blanc
Measurables / Analyses:
- Sensory evaluation of wines after completion of primary fermentation, including Difference, Preference and Descriptive (complexity, intensity) testing.
- Finished wines will be evaluated for sensory impact by ROC member tasting panels as coordinated and trained by Larry Brooks.
- Finished wine analysis will be administered exclusively by ETS Laboratories for volatile thiols including:
- 4-Methyl-4-mercaptopentan-2-one Box tree
- 3-Mercaptohexanol Grapefruit
- 3-mercaptohexyl Acetate Passion fruit
ETS Laboratories will be using the samples from this trial to develop the volatile ester analysis methods which will become available commercially upon development and validation.