New research focuses on a study exploring how certain winemaking strategies, particularly the use of different yeast strains and nitrogen supplementation, can affect the formation of phenylmethanethiol (PMT), a sulphur compound associated with ‘flinty’ or ‘struck match’ aromas in wines. These aromas are particularly valued in certain white wines, like Chardonnay.
The study found that the type of yeast used in fermentation has a significant impact on the amount of PMT produced. Additionally, the nitrogen content of the fermentation medium, especially the addition of inorganic nitrogen, promotes PMT formation. This discovery is important because it means winemakers can potentially control these distinct aromas through careful selection of yeast strains and nutrient management during fermentation.
This research provides winemakers with tools to enhance or suppress “flinty” aromas in wine, offering greater control over the flavour profile by tweaking fermentation conditions, particularly the yeast strain and nitrogen levels.
