Yeast strain and its chemical and sensory impact on red wine phenolics

Cabernet sauvignon grapes were fermented using several strains of Saccharomyces cerevisiae to determine if differences in wine phenolic profile (anthocyanins, tannins, and total phenolics) could be attributed to yeast strain. In the first year of a two-year study, nine strains of S. cerevisiae were evaluated. Three of these, CSM, Noble Ferm, and Fermichamp, were further evaluated in the second year. Differences in phenolic profiles of the resulting wines appeared greater during the first year than for the second. Tannins were the only phenolic component that varied significantly in the Year 2 wines. Wines were also evaluated sensorily, for color the first year, and for aroma and flavor differences as well as color the second year. Results revealed that of the 10 wine pairs tested the first year, all differed significantly in color. Of the three pairs of Year 2 wines tested, all were significantly different for color, and only CSM and Fermichamp differed significantly in aroma and flavor.