Por favor, use este identificador para citar o enlazar este ítem:https://uvadoc.uva.es/handle/10324/66132
Título
The diversity of effects of yeast derivatives during sparkling wine aging
Autor
Año del Documento
2022
Editorial
ELSEVIER
Descripción
Producción Científica
Documento Fuente
Food Chemistry 390 (2022) 133174-
Resumen
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.
Palabras Clave
Sparkling wine Yeast derivatives Wine aging Volatile compounds Foaming Sensory analysis
Revisión por pares
SI
Idioma
eng
Tipo de versión
info:eu-repo/semantics/publishedVersion
Derechos
openAccess
Aparece en las colecciones
Ficheros en el ítem
Tamaño:
2.371Mb
Formato:
Adobe PDF
La licencia del ítem se describe como CC0 1.0 Universal