Same Grape. Different Yeasts

The sensory profile of a wine is its calling card, its résumé and its history. The quality of a wine, and its ability to leave a lasting imprint in our memory, is the task of every winemaker and the joy of every wine drinker. With their personal experience and knowledge, winemakers will work with this raw material — the freshly harvested grapes — and try to release the full potential. Many techniques are used to accomplish this task, and one of the most powerful tools is the use of wine yeasts, carefully screened and isolated from its environment. A case study on Chardonnay reveals the impact that different yeast strains have in different grape growing regions. Wine sensory properties come essentially from the grape itself and where and how it was grown. They will vary according to the different treatments the wine received during fermentation, as well as during the aging process. The grape varietal precursors serve as a source of elements that will be used by the yeast in order to be transformed into aroma compounds that are perceived
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