Effect of Yeasts on Aromatic Profi les of wines from ‘Cabernet’ Grapevine Cultivars


  • Radek Sotolář Mendel University in Brno, Faculty of Horticulture, Department of Viticulture and Enology, Valtická 337 St., 691 44 Lednice, Czech Republic
  • Lubomír Lampíř Czech University of Life Sciences Prague, Faculty of Agrobiology, Food and Natural Resources, Department of Horticulture, Kamýcká 129, 16500 Praha 6, Czech Republic




yeast, aromatic, Cabernet variety


Recently, the popularity of lighter, but enough structural red wines with expressive varietal aroma has been increasing. This is due to the fact that most wineries produce their wines using a universal or very similar yeast. There were three varieties chosen for the experiment. All the varieties have very strong varietal character – the Cabernet type, namely 'Cerason', 'Cabernet Moravia' and 'Cabernet Sauvignon'. The musts from these varieties were inoculated with three most commonly used active wine yeast (+ spontaneously fermented control variant), which are recommended to emphasize the varietal aroma in the wines. After six months, the sensory analysis took place and all the obtained results were statistically processed. All tested ADWYs showed positive preferred properties – fast onset and short fermentation time, highlighting the varietal character and strength of the wine over control. Nevertheless, we can state that the most suitable yeasts for ´Cabernet-like´ cultivars (such as CS and CM) were Cépage Collection Cabernet and Fermicru XL, whereas for fruitier cultivars (like Cerason) the best yeast choice was Oenoferm Rouge or Fermicru XL.




How to Cite

Sotolář, R., & Lampíř, L. (2017). Effect of Yeasts on Aromatic Profi les of wines from ‘Cabernet’ Grapevine Cultivars. KVASNY PRUMYSL, 63(3), 139–147. https://doi.org/10.18832/kp201717
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