Presentation Title

The Effects of Yeast Inoculum on Wine Fermentation and Organoleptic Properties of Frontenac Blanc

Format of Presentation

Poster to be presented the Friday of the conference

Presenter Information

Cassidy TocheniukFollow

Abstract

The aim of this study is to characterize the influence of yeast inoculum on the fermentation process and organoleptic properties of Frontenac Blanc. The commercially available yeast, Zymaflore Delta, was used to inoculate three 10 L batches of Frontenac Blanc that included wild yeast, compared to three batches containing only wild yeast. Both sets were fermented at 20°C for thirty-one days until the specific gravity dropped by 1.102 and 1.114, to 1.004 and 1.006, respectively. This corresponds to an estimated alcohol content of 12.9% and 14.2% for the commercial and wild fermentations. Other parameters monitored during fermentation were pH, volatile acidity, titratable acidity-free sulfur content, residual sugar and concentration of primary amino acids; the final ethanol content will be determined using gas chromatography coupled to a flame ionization detector. These were statistically analyzed using analysis of variance (ANOVA) and Tukey’s honest significance test to determine the impact of the commercial inoculum on fermentation properties. Following fermentation, the wine was chilled at 4°C for six weeks to settle the yeast, and bottled. The resulting wines differed in their organoleptic properties: the wild ferment had a citrus and tropical fruit taste and a light body, while the commercial ferment had more bitterness, a less intense fruit flavour, and a medium body. The aromas were similar; however, the wild ferment had a heightened orange and pineapple smell compared to the commercial ferment with hints of citrus and tropical fruit. This shows that yeast inoculum can have an effect on both the fermentation and organoleptic properties of Frontenac Blanc.

Department

Biological Sciences

Faculty Advisor

Jon Van Hamme and Eric Bottos

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The Effects of Yeast Inoculum on Wine Fermentation and Organoleptic Properties of Frontenac Blanc

The aim of this study is to characterize the influence of yeast inoculum on the fermentation process and organoleptic properties of Frontenac Blanc. The commercially available yeast, Zymaflore Delta, was used to inoculate three 10 L batches of Frontenac Blanc that included wild yeast, compared to three batches containing only wild yeast. Both sets were fermented at 20°C for thirty-one days until the specific gravity dropped by 1.102 and 1.114, to 1.004 and 1.006, respectively. This corresponds to an estimated alcohol content of 12.9% and 14.2% for the commercial and wild fermentations. Other parameters monitored during fermentation were pH, volatile acidity, titratable acidity-free sulfur content, residual sugar and concentration of primary amino acids; the final ethanol content will be determined using gas chromatography coupled to a flame ionization detector. These were statistically analyzed using analysis of variance (ANOVA) and Tukey’s honest significance test to determine the impact of the commercial inoculum on fermentation properties. Following fermentation, the wine was chilled at 4°C for six weeks to settle the yeast, and bottled. The resulting wines differed in their organoleptic properties: the wild ferment had a citrus and tropical fruit taste and a light body, while the commercial ferment had more bitterness, a less intense fruit flavour, and a medium body. The aromas were similar; however, the wild ferment had a heightened orange and pineapple smell compared to the commercial ferment with hints of citrus and tropical fruit. This shows that yeast inoculum can have an effect on both the fermentation and organoleptic properties of Frontenac Blanc.