South Africa Wine Research Projects

3. OENOLOGY RESEARCH PROJECT IN PROGRESS

DOES INTRACELLULAR COENZYME AVAILABILITY LIMIT YEAST IMPACT ON WINE FLAVOURS?

SAGWRI BD 20-01 Prof Benoit Divol and Prof Evodia Setati, South African Grape and Wine Research Institute, Stellenbosch University Project is co-funded by Danstar Start date: 2021

AIM AND INDUSTRY RELEVANCE: The production of flavour compounds by yeasts during alcoholic fermentation depends on the yeasts’ ability to maintain their intracellular redox balance. This project will compare the redox management of various yeast species and strains and assess the environmental conditions that can be manipulated by the winemakers to enhance the yeasts’ persistence and contribution. From an industrial viewpoint, the main expected outcome is to generate generic guidelines for South African winemakers to be able to influence the production of specific compounds by adjusting specific environmental parameters. By understanding how nutrients (not only nitrogen sources but also other nutrients such as vitamins) and broader environmental conditions such as pH, temperature and oxygen influence redox balance and production of metabolites, one can make informed decisions on which type of supplementation to make and when to make it. The project will also generate in-depth information on specific commercial strains that Lallemand can use to optimise the sale of these strains. The information generated in this project will also provide relevant information to adjust the formulation of yeast-derived nutrients to maximise the oenological potential of certain yeast strains.

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SOUTH AFRICA WINE RESEARCH 2024