• español
  • English
  • français
  • Deutsch
  • português (Brasil)
  • italiano
    • español
    • English
    • français
    • Deutsch
    • português (Brasil)
    • italiano
    • español
    • English
    • français
    • Deutsch
    • português (Brasil)
    • italiano
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Ricerca

    Tutto UVaDOCArchiviData di pubblicazioneAutoriSoggettiTitoli

    My Account

    Login

    Estadísticas

    Ver Estadísticas de uso

    Compartir

    Mostra Item 
    •   UVaDOC Home
    • PRODUZIONE SCIENTIFICA
    • Departamentos
    • Dpto. Química Analítica
    • DEP60 - Artículos de revista
    • Mostra Item
    •   UVaDOC Home
    • PRODUZIONE SCIENTIFICA
    • Departamentos
    • Dpto. Química Analítica
    • DEP60 - Artículos de revista
    • Mostra Item
    • español
    • English
    • français
    • Deutsch
    • português (Brasil)
    • italiano

    Exportar

    RISMendeleyRefworksZotero
    • edm
    • marc
    • xoai
    • qdc
    • ore
    • ese
    • dim
    • uketd_dc
    • oai_dc
    • etdms
    • rdf
    • mods
    • mets
    • didl
    • premis

    Citas

    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
    Lambert Royo, María Ignacia
    Úbeda, Cristina
    Barrio Galan, Rubén DelAutoridad UVA Orcid
    Sieczkowski, Nathalie
    Canals, Joan Miquel
    Peña Neira, Álvaro
    Gil i Cortiella, Mariona
    Año del Documento
    2022
    Editorial
    ELSEVIER
    Descripción
    Producción Científica
    Documento Fuente
    Food Chemistry 390 (2022) 133174-
    Abstract
    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
    DOI
    10.1016/j.foodchem.2022.133174
    Idioma
    eng
    URI
    https://uvadoc.uva.es/handle/10324/66132
    Tipo de versión
    info:eu-repo/semantics/publishedVersion
    Derechos
    openAccess
    Aparece en las colecciones
    • DEP60 - Artículos de revista [112]
    Mostra tutti i dati dell'item
    Files in questo item
    Nombre:
    Documento 24-Lambert-Royo et al., 2022 (FC). The Diversity Of Effects Of Yeast Derivatives During Sparkling Wine Aging.pdf
    Tamaño:
    2.371Mb
    Formato:
    Adobe PDF
    Thumbnail
    Mostra/Apri
    CC0 1.0 UniversalLa licencia del ítem se describe como CC0 1.0 Universal

    Universidad de Valladolid

    Powered by MIT's. DSpace software, Version 5.10