Effect of Yeast and Lactic Acid Bacteria on Volatile Compounds Associated with Smoke Taint.


Project Number
101648

Project Title
Effect of yeast and lactic acid bacteria on volatile compounds associated with smoke taint.

Project Leader
Du Plessis, H

Team Members
Du Plessis, H
Ngo, M

Project Description
Wines produced from grapes harvested from vineyards exposed to smoke can exhibit undesirable smoky, burnt aromas and an ash character on taste. This taint is commonly described as smoke taint and can result in significant financial losses. The aims of this project are to determine the effect that different yeast and lactic acid bacteria combinations have on the expression of volatile compounds associated with smoke taint and to suggest alternate wine production practices to reduce or eliminate smoke taint in wines.

This proposal forms part of an envisioned Smoke Taint Programme with the following collaborating institutions: ARC Infruitec-Nietvoorbij, DVO, IWBT and IGWS. The envisioned Smoke Taint Programme will address the following aspects: microbial/biological effects (yeast, lactic acid bacteria, enzymes, malolactic fermentation) analytical techniques (GC-MS, HPLC/UPLC, LC-MS, infrared spectroscopy) sensory analyses (screening of samples, training panels, post-treatment evaluation) amelioration and improvement of smoke taint wines (viticultural and enological practices) technology transfer to industry.

– Record end –

Generic selectors
Exact matches only
Search in title
Search in content