Winemaking trials prove new yeast strains produce no detectable hydrogen sulfide

摘要

Prior to the 2008 vintage, Maurivin, together with The Australian Wine Research Institute (AWRI), introduced novel wine yeast strains that had a reduced capacity to produce hydrogen sulfide (H_2S) during wine fermentations (Grapegrower & Winemaker November 2007, pp. 110-114; Figure 1). These yeasts had been trialled extensively under laboratory conditions using different grape juice varietals and without any nitrogen supplementation. The resulting ferments produced extremely low levels of H_2S undetectable to human senses and exhibited strong fermentation properties. Three of these non-GMO, low H_2S producing yeasts have since been commercialised under the names Maurivin Distinction (available in 2008), Maurivin Advantage and Maurivin Platinum (both available in 2009), all collectively within the Next Generation brand. This article aims to communicate some of the key learning's from industry trials of the subject yeast strains from the past two vintages.