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Effect of juice turbidity and yeast lees content on brandy base wine and unmatured pot-still brandy quality

dc.contributor.authorVan Jaarsveld, F. P.en_ZA
dc.contributor.authorBlom, M.en_ZA
dc.contributor.authorHattingh, S.en_ZA
dc.contributor.authorMarais, J.en_ZA
dc.date.accessioned2017-05-29T07:11:19Z
dc.date.available2017-05-29T07:11:19Z
dc.date.issued2005
dc.identifier.citationVan Jaarsveld, F. P., et al. 2005. Effect of juice turbidity and yeast lees content on brandy base wine and unmatured pot-still brandy quality. South African Journal of Enology & Viticulture, 26(2):116-130, doi:10.21548/26-2-2126en_ZA
dc.identifier.issn2224-7904 (online)
dc.identifier.issn0253-939X (print)
dc.identifier.otherdoi:10.21548/26-2-2126
dc.identifier.urihttp://hdl.handle.net/10019.1/101607
dc.descriptionCITATION: Van Jaarsveld, F. P., et al. 2005. Effect of juice turbidity and yeast lees content on brandy base wine and unmatured pot-still brandy quality. South African Journal of Enology & Viticulture, 26(2):116-130, doi:10.21548/26-2-2126.en_ZA
dc.descriptionThe original publication is available at http://www.journals.ac.za/index.php/sajeven_ZA
dc.description.abstractThe aims of this project were to identify a suitable grape juice clarification technique for the attainment of the optimal brandy base wine turbidity, to determine the importance of chemical components (volatile components and long-chain fatty acids) in brandy base wine and unmatured pot-still brandy quality, and to study the effect of yeast lees content on quality. Although common industry practice is to use the grape cultivars Colombar(d) and Chenin blanc for the production of brandy base wine, the optimal conditions for Chenin blanc have been defined in this study. The juice clarification treatments applied included no settling, cold settling, whisk, large- and small-scale centrifugation and bentonite. Yeast strain 228 was compared with VIN13, large-scale (L) distillation was compared with small-scale (s) distillation, and the use of no enzyme was compared with the use of pectolytic enzyme. The data for four vintages were compiled and evaluated. Settling with or without pectolytic enzyme, bentonite, small-scale centrifugation and whisk treatments gave clearer Chenin blanc juice, higher concentrations of certain volatile components and long-chain fatty acids, and higher quality brandy base wine and unmatured pot-still brandy. No settling and large-scale centrifugation yielded the most turbid and lowest quality products. There is a definite relationship between treatments, turbidity, concentrations of esters, higher alcohols and acids, and overall brandy base wine and unmatured pot-still brandy quality. The use of yeast strain VIN13 (as opposed to strain 228), in conjunction with an increased yeast lees content of 1.5x that is normally found in brandy base wine, yielded the best quality unmatured pot-still brandy. Based on the results of this study, it is possible to recommend the best juice clarification method(s) for optimal turbidity as well as optimal levels of yeast lees addition, and to identify chemical compounds that positively relate to quality.en_ZA
dc.description.urihttp://www.journals.ac.za/index.php/sajev/article/view/2126
dc.format.extent15 pages : illustrationsen_ZA
dc.language.isoen_ZAen_ZA
dc.publisherSouth African Society for Enology and Viticultureen_ZA
dc.subjectWine and wine makingen_ZA
dc.subjectJuice turbidityen_ZA
dc.subjectBrandy base wine (wine for brandy production)
dc.subjectEstersen_ZA
dc.titleEffect of juice turbidity and yeast lees content on brandy base wine and unmatured pot-still brandy qualityen_ZA
dc.typeArticleen_ZA
dc.description.versionPublisher's versionen_ZA
dc.rights.holderSouth African Society for Enology and Viticultureen_ZA


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