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oai:uvadoc.uva.es:10324/655302025-02-19T13:52:59Zcom_10324_1185com_10324_931com_10324_894col_10324_1346

Barrio Galan, Rubén Del Medel Marabolí, Marcela Peña Neira, Álvaro 2024-02-01T14:51:29Z 2024-02-01T14:51:29Z 2016 European Food Research and Technology (2016) 242:1069–1085 1438-2377 https://uvadoc.uva.es/handle/10324/65530 10.1007/s00217-015-2612-x 1069 7 1085 European Food Research and Technology 242 1438-2385 Polysaccharides, mainly mannoproteins, play an important role on technological and sensory quality of wines. These compounds are released to the wine during alcoholic fermentation and, thereafter, during yeast autolysis in the ageing process. The effect of the ageing on lees and other alternative ageing techniques were studied in Chardonnay Chilean white wines previously fermented with different Saccharomyces cerevisiae yeast strains (Zymaflore VL2 and Lalvin CY3079). The Lalvin CY3079 released higher amounts during alcoholic fermentation and during the first stages of the ageing than the Zymaflore VL2, which could produce a positive effect on the colour intensity of wines. Some statistically significant differences on phenolic families and sensory attributes were observed after alcoholic fermentation, during the ageing period and bottle storage, but this depended on the yeast strain used, the ageing technique applied and the period of ageing and bottle storage analysed. spa info:eu-repo/semantics/openAccess Effect of different ageing techniques on the polysaccharide and phenolic composition and sensorial characteristics of Chardonnay white wines fermented with different selected Saccharomyces Cerevisiae yeast strains info:eu-repo/semantics/article