Effect of ascorbic acid and yeast strain on sauvignon blanc wine quality
| dc.contributor.author | Swart, E. | en_ZA |
| dc.contributor.author | Marais, J. | en_ZA |
| dc.contributor.author | Britz, T. J. | en_ZA |
| dc.date.accessioned | 2017-06-02T08:26:09Z | |
| dc.date.available | 2017-06-02T08:26:09Z | |
| dc.date.issued | 2001 | |
| dc.description | CITATION: Swart, E., Marais, J. & Britz, T. J. 2001. Effect of ascorbic acid and yeast strain on sauvignon blanc wine quality. South African Journal of Enology & Viticulture, 22(1):41-46, doi:10.21548/22-1-2166. | en_ZA |
| dc.description | The original publication is available at http://www.journals.ac.za/index.php/sajev | en_ZA |
| dc.description.abstract | Sauvignon blanc cultivar-typical aroma is affected by different components of which 2-methoxy-3-isobutylpyrazine and 4-mercapto-4-methylpentan-2-one are probably the most important. Climatic, viticultural and oenological conditions may have a prominent effect on the levels at which these impact aroma components occur in wine. Sauvignon blanc wines were produced from grapes from two climatically different regions. Different ascorbic acid/S02 combinations and different Saccharomyces cerevisiae yeast strains were used during the production of the wines. The wines were sensorially evaluated for specific wine characteristics, namely fruity/ester aroma intensity, grassy/green pepper aroma intensity, sulphur-like aroma intensity and overall wine quality. Significant differences were observed between treatments. A commercially available preparate (ascorbic acid/meta-bisulphite) and yeast strain VL3C produced sulphur-like, low-quality wines under the conditions of this investigation. The highest quality wines were produced from pure ascorbic acid/S02 treatments and fermentation by the yeast strain VIN 13. | en_ZA |
| dc.description.uri | http://www.journals.ac.za/index.php/sajev/article/view/2166 | |
| dc.description.version | Publisher's version | en_ZA |
| dc.format.extent | 6 pages : illustrations | en_ZA |
| dc.identifier.citation | Swart, E., Marais, J. & Britz, T. J. 2001. Effect of ascorbic acid and yeast strain on sauvignon blanc wine quality. South African Journal of Enology & Viticulture, 22(1):41-46, doi:10.21548/22-1-2166 | en_ZA |
| dc.identifier.issn | 2224-7904 (online) | |
| dc.identifier.issn | 0253-939X (print) | |
| dc.identifier.other | doi:10.21548/22-1-2166 | |
| dc.identifier.uri | http://hdl.handle.net/10019.1/101690 | |
| dc.language.iso | en_ZA | en_ZA |
| dc.publisher | South African Society for Enology and Viticulture | en_ZA |
| dc.rights.holder | South African Society for Enology and Viticulture | en_ZA |
| dc.subject | Wine quality | en_ZA |
| dc.subject | Sauvignon blanc -- Quality | en_ZA |
| dc.subject | Wine quality -- Effect of ascorbic acid on | en_ZA |
| dc.subject | Wine quality -- Effect of yeast strain on | en_ZA |
| dc.title | Effect of ascorbic acid and yeast strain on sauvignon blanc wine quality | en_ZA |
| dc.type | Article | en_ZA |