This study examines the impact of IONYSWF yeast (Lallemand) on Chardonnay wine when compared to fermentation with CY3079. Chardonnay juice was settled and split into separate barrels, inoculated with either CY3079 or IONYSWF. Although the IONYSWF fermentation proceeded much slower, not many chemical differences could be seen between the different yeast strains, except that the pH and TA of the IONYSWF – fermented wine was slightly higher. The lower level of free sulfur dioxide in CY3079 suggests a slightly higher production of sulfur dioxide-binding compounds. These results suggest that people are able to tell a difference between Chardonnay wine produced with IONYSWF yeast and wine produced from CY3079. People often preferred wine produced with IONYSWF yeast, likely due to its tendency to enhance Fruit Intensity, Overall Aromatic Intensity, Depth of Flavor, and Body. Although the yeast is marketed to increase acidity, this was not observed in this study. This yeast shows promise with regard to aromatic development in Chardonnay, but more studies are needed to confirm this.
Chardonnay wines produced with CY3079 and Vivace yeast strains were compared. Vivace yeast is marketed as a low hydrogen sulfide-producing yeast. There were little chemical differences between the resulting wines, although significant sensory differences were discerned. People tended to prefer the wine produced with CY3079. No conclusions can be drawn about the efficacy of Vivace in producing low levels of hydrogen sulfide.
Chardonnay was fermented with native yeast, WF, or CY3079 yeast strains. CY3079 produced higher volatile acidity, and was the least preferred yeast in sensory sessions. Native and WF yeasts showed similar chemistry and sensory preference.
EC 1118 produces high concentrations of sulfur dioxide during fermentation. Some sulfur dioxide-resistant strains of EC 1118 have been developed in response to this tendency. This study examines the difference in wine chemistry, fermentation kinetics, and sensory characteristics of wine produced using traditional EC 1118 and the sulfur dioxide-resistant strain of EC 1118. The resistant strain produced less volatile acidity, but resulted in a longer fermentation. No significant sensory differences were found between wines.