RT info:eu-repo/semantics/article
T1 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
A1 Barrio Galán, Rubén del
A1 Medel Marabolí, Marcela
A1 Peña Neira, Álvaro
K1 Polysaccharides · Phenolic compounds · White wines · Saccharomyces cerevisiae yeast strains · TDS sensory analysis
AB Polysaccharides, mainly mannoproteins, play an important role on technological and sensory quality ofwines. 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 CY3079released 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.
PB Springer
SN 1438-2377
YR 2016
FD 2016
LK https://uvadoc.uva.es/handle/10324/65530
UL https://uvadoc.uva.es/handle/10324/65530
LA spa
NO European Food Research and Technology (2016) 242:1069–1085
NO Producción Científica
DS UVaDOC
RD 22-nov-2024