Yeast Effects on Pinot noir Wine Phenolics, Color, and Tannin Composition

Anna Carew, Paul Smith, Dugald Close, Chris Curtin, Robert Dambergs

    Research output: Contribution to journalArticlepeer-review

    51 Citations (Scopus)


    Extraction and stabilization of wine phenolics can be challenging for wine makers. This study examined how yeast choice affected phenolic outcomes in Pinot noir wine. Five yeast treatments were applied in replicated microvinification, and wines were analyzed by UV-visible spectrophotometry. At bottling, yeast treatment Saccharomyces cerevisiae RC212 wine had significantly higher concentrations of total pigment, free anthocyanin, nonbleachable pigment, and total tannin and showed high color density. Some phenolic effects were retained at 6 months' bottle age, and RC212 and S. cerevisae EC1118 wines showed increased mean nonbleachable pigment concentrations. Wine tannin composition analysis showed three treatments were associated with a higher percentage of trihydroxylated subunits (skin tannin indicator). A high degree of tannin polymerization was observed in wines made with RC212 and Torulaspora delbruekii, whereas tannin size by gel permeation chromatography was higher only in the RC212 wines. The results emphasize the importance of yeast strain choice for optimizing Pinot noir wine phenolics.

    Original languageEnglish
    Pages (from-to)9892-9898
    Number of pages7
    JournalJournal of Agricultural and Food Chemistry
    Issue number41
    Publication statusPublished - 16 Oct 2013


    • anthocyanin
    • pigmented tannin
    • sequential inoculation
    • wild fermentation


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