PRINT THIS PAGEThe effect of yeast strain on red wine colour
Bartowsky, E. J., Dillon, S. J., Henschke, P. A., Markides, A. J., Dumont, A., Ortiz-Julien, A., et al. (2004, November). The potential of Saccharomyces cerevisiae wine yeast to increase red wine colour. A & NZ Grapegrower & Winemaker. pp 83-85
The authors carried out a number of carefully controlled small-scale vinification trials using Shiraz grapes and 17 different yeast strains.
They found considerable variation in colour density in the young wines across different yeast strains. The colour density varied by up to 38%.
The wines were grouped into three groups based on colour density. Six yeast was selected two from the lowest coloured, two from the intermediate group and two from the most deeply coloured wines. These yeast were then used again to produce wines from different viticultural regions. Similar results in colour density were found in the wines produced from different regions.
The palest coloured wine had lower levels of malvidin-3-glucoside and pigmented polymers than the darkest wine.
Other winemaking practices also have a major impact on the wine colour.