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LALLEMAND OENOLOGY LALLEMAND AUSTRALIA Tel: +61 (0)8 8276 1200 | Email: australiaoffi[email protected] | www.lallemandwine.com NUTRIENTS / PROTECTORS Stimula Sauvignon blanc ORIGIN AND APPLICATION Stimula™ is a new range of 100% yeast autolysate products formulated to supply the optimal levels of aminoacids, sterols, vitamins and minerals known to optimize the aromatic yeast metabolism. Stimula Sauvignon blanc™ is particularly rich in panthotenate, thiamin, folic acid and zinc and manganese in order to optimize the uptake of 4-MMP and 3-MH precursors and their bioconversion to volatile thiols. Together with our knowledge of yeast metabolism and with recent results from our research partners, we have defined the optimal moment to add Stimula Sauvignon Blanc™. As the uptake of thiol precursors occurs in the very early stage of fermentation, the addition of Stimula Sauvignon Blanc™ at the very beginning of the fermentation will enhance the optimal elements to be taken up by the yeast and their bioconversion to volatile thiols, avoiding any repression and increasing the transporter’s efficiency. 5 4 3 2 1 0 180 160 140 120 100 80 60 40 20 0 1800 1600 1400 1200 1000 800 600 400 200 0 14 12 10 8 6 4 2 0 0 10 20 30 40 50 60 70 80 90 0 20 40 60 80 100 From precursors to volatile thiols: the impact of Stimula Sauvignon Blanc™ on 4-MMP release C4-MMP (μg/L) 4-MMP precursors 4-MMP (ng/L) C-G 3-MH (μg/L) 3-MH precursors (C for cysteinylated, G for glutathionylated) 3-MH total (ng/L) Stimula Sauvignon Blanc™ Stimula Sauvignon Blanc™ Stimula Sauvignon Blanc™ Control G3-MH: Stimula Sauvignon Blanc™ G3-MH: Control 3-MH: Stimula Sauvignon Blanc™ 3-MH: Control C3-MH: Stimula Sauvignon Blanc™ C3-MH: Control Control Stimula Sauvignon Blanc™ +23% +21% Time (h) 4-MMP yeast A conversion yield / control : 2,5 With Stimula Sauvignon blanc™: 3,25 From precursors to volatile thiols: the impact of Stimula Sauvignon Blancon 3-MH release 3-MH yeast A conversion yield control : 10,5 With Stimula Sauvignon Blanc™: 13,3 Trial on a Sauvignon blanc wine 2015 (Loire, France) DAP vs Stimula Sauvignon Blanc™ added at 40 g/hL at the beginning of alcoholic fermentation. Dotted curves represent the uptake of the 4MMP precursors and solid curves the release of 4 MMP. Trial on a Sauvignon blanc wine 2015 (Loire, France) vs Stimula Sauvignon Blanc™ added at 40 g/hL at the beginning of alcoholic fermentation. Dotted curves represent the uptake of the 3MH precursors (cysteinylated in blue and glutathionylated in green) and solid curves the release of 3 MH.

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  • LALLEMAND OENOLOGY

    LALLEMAND AUSTRALIATel: +61 (0)8 8276 1200 | Email: [email protected] | www.lallemandwine.com

    NUTRIENTS / PROTECTORS

    Stimula Sauvignon blanc

    ORIGIN AND APPLICATIONStimula is a new range of 100% yeast autolysate products formulated to supply the optimal levels of aminoacids, sterols, vitamins and minerals known to optimize the aromatic yeast metabolism.

    Stimula Sauvignon blanc is particularly rich in panthotenate, thiamin, folic acid and zinc and manganese in order to optimize the uptake of 4-MMP and 3-MH precursors and their bioconversion to volatile thiols.

    Together with our knowledge of yeast metabolism and with recent results from our research partners, we have defined the optimal moment to add Stimula Sauvignon Blanc. As the uptake of thiol precursors occurs in the very early stage of fermentation, the addition of Stimula Sauvignon Blanc at the very beginning of the fermentation will enhance the optimal elements to be taken up by the yeast and their bioconversion to volatile thiols, avoiding any repression and increasing the transporters efficiency.

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    From precursors to volatile thiols: the impactof Stimula Sauvignon Blanc on 4-MMP release

    C4-MMP (g/L)4-MMP precursors 4-MMP (ng/L)

    C-G 3-MH (g/L)3-MH precursors

    (C for cysteinylated,G for glutathionylated) 3-MH total (ng/L)

    Stimula Sauvignon BlancStimula Sauvignon Blanc

    Stimula Sauvignon BlancControl

    G3-MH: Stimula Sauvignon BlancG3-MH: Control

    3-MH: Stimula Sauvignon Blanc3-MH: Control

    C3-MH: Stimula Sauvignon BlancC3-MH: Control

    ControlStimula Sauvignon Blanc

    +23%

    +21%

    Time (h)

    4-MMP yeast A conversion yield / control : 2,5With Stimula Sauvignon blanc: 3,25

    From precursors to volatile thiols:the impact of Stimula Sauvignon Blanc

    on 3-MH release

    3-MH yeast A conversion yieldcontrol : 10,5

    With Stimula Sauvignon Blanc: 13,3

    Trial on a Sauvignon blanc wine 2015 (Loire, France) DAP vs Stimula Sauvignon Blanc added at 40 g/hL at the beginning of alcoholic fermentation. Dotted curves represent the uptake of the 4MMP precursors and solid curves the release of 4MMP.

    Trial on a Sauvignon blanc wine 2015 (Loire, France) vs Stimula Sauvignon Blanc added at 40 g/hL at the beginning of alcoholic fermentation. Dotted curves represent the uptake of the 3MH precursors (cysteinylated in blue and glutathionylated in green) and solid curves the release of 3MH.

  • LALLEMAND OENOLOGY

    LALLEMAND AUSTRALIATel: +61 (0)8 8276 1200 | Email: [email protected] | www.lallemandwine.com

    NUTRIENTS / PROTECTORS

    The information herein is true and accurate to the best of our knowledge; however, this data sheet is not to be considered as a guarantee, expressed or implied, or as a condition of sale of this product.

    INSTRUCTIONS FOR USE Stimula Sauvignon Blanc is a nutrient supplying highly available amino-acids, peptides, vitamins and minerals.

    Recommended dosage is 40 g/hL added at the beginning of AF.

    Stimula Sauvignon Blanc should be suspended with water (1 kg Stimula Sauvignon Blanc in 10 L water) and added immediately to the tank. If prepared in advance, re-suspend the product prior to its addition to the fermenter.

    PACKAGING AND STORAGE

    10 kg (10 x 1 kg boxes) in 10 kg box. Store in a dry environment below 25C.

    Shelf-life at the recommended storage temperature is 4 years from production time.

    Trial on Sauvignon blanc (Marlborough, New Zealand, 2017)with Stimula Sauvignon blanc addition (40 g/hL) at the beginning of alcoholic fermentation. Efficient fermentation kinetics and a significant increased release of 3-MH and 4-MMP thiols.

    19.8 Brix, pH 3.2, TA 9.6 g/L, F/T SO2 10/22 mg/L

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    Control

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    Stimula Sauvignon blanc

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    Control StimulaSauvignon blanc

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    4-MMP

    Control StimulaSauvignon blanc

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    .201

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    Stimula Sauvignon blanc

    Stimula

    Control

    Control

    Trial on Sauvignon blanc (Marlborough, New Zealand, 2017) with Stimula Sauvignon blanc addition (40 g/hL) at the beginning of alcoholic fermentation. Efficient fermentation kinetics and a significant increased release of thiols.

    18 Brix, pH 3.29, TA 9.75 g/L, F/T SO2 6/35 mg/LYeast: Revelation Thiols