RT info:eu-repo/semantics/article
T1 The diversity of effects of yeast derivatives during sparkling wine aging
A1 Lambert-Royo, María Ignacia
A1 Úbeda, Cristina
A1 Del Barrio Galán, Rubén
A1 Sieczkowski, Nathalie
A1 Canals, Joan Miquel
A1 Peña Neira, Álvaro
A1 Gil i Cortiella, Mariona
K1 Sparkling wine  Yeast derivatives  Wine aging  Volatile compounds  Foaming  Sensory analysis
AB This study shows the monitoring of the physical, chemical and sensorial changes that occur in the sparkling wine along 18 months of aging due to different typology yeast-derived products; dry inactivated yeast from Saccharomyces (Saccharomyces cerevisiae) and non-Saccharomyces (Torulaspora delbrueckii) yeast strains, yeast autolysate, and yeast protein extract tested at two different doses. The addition of 5 g/hL yeast protein extract and inactivated yeast from T. delbrueckii helped to preserve esters in wines with 9 and 18 months of aging on lees. The addition of yeast autolysate achieved greater polysaccharide enrichment and gave rise to sparkling wines with the highest antioxidant activity. Effects on foaming properties were quite different depending on the aging time. Despite this, sparkling wines treated with 10 g/hL of yeast autolysate and Optimum White™ generally exhibited the highest foamability and foam stability. Further experiments with higher doses are needed to observe clear effects on sensory profile.
PB ELSEVIER
YR 2022
FD 2022
LK https://uvadoc.uva.es/handle/10324/66132
UL https://uvadoc.uva.es/handle/10324/66132
LA eng
NO Food Chemistry 390 (2022) 133174-
NO Producción Científica
DS UVaDOC
RD 09-may-2024