Do different yeast strains really affect the flavour attributes of wine?
Yes. It has been demonstrated by many wineries and research studies alike that using different yeast strains in parcels of the same grape juice can result in completely different aroma and palate descriptors. A good example is Sauvignon L3, with its ability to convert non-aromatic grape precursors into volatile compounds consistent with Sauvignon Blanc, Riesling and Colombard. Other strains do not produce these aromatic volatiles. Therefore, yeast strains need to be chosen dependent on the grape variety, as well as the resultant application of the wine for the consumer. Another example of this is the aromas produced by different Maurivin strains in Shiraz (Syrah). A recent research study conducted together with the University of Western Sydney showed BP 725 produced more black pepper and spicy aromas, while AWRI 796 produced more blackberry and plum aromas. A research data sheet highlighting this will be available from our Technical Research page very soon.
