2026-05-05T21:51:38Zhttps://uvadoc.uva.es/oai/request

oai:uvadoc.uva.es:10324/661322025-05-23T10:19:09Zcom_10324_1185com_10324_931com_10324_894col_10324_1346

00925njm 22002777a 4500 dc Lambert Royo, María Ignacia author Úbeda, Cristina author Barrio Galan, Rubén Del author Sieczkowski, Nathalie author Canals, Joan Miquel author Peña Neira, Álvaro author Gil i Cortiella, Mariona author 2022 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. Food Chemistry 390 (2022) 133174- https://uvadoc.uva.es/handle/10324/66132 10.1016/j.foodchem.2022.133174 133174 The diversity of effects of yeast derivatives during sparkling wine aging