RT info:eu-repo/semantics/article
T1 Evaluation of yeast derivative products developed as an alternative to lees: the effect on the polysaccharide, phenolic and volatile content, and colour and astringency of red wines
A1 Barrio Galan, Rubén Del
A1 Úbeda, Cristina
A1 Gil, Mariona
A1 Medel Marabolí, Marcela
A1 Sieczkowski, Nathalie
A1 Peña Neira, Álvaro
K1 yeast derivatives; polysaccharides; red wine colour; phenolic compounds; volatile compounds; astringency
AB Due to the increase of the use of yeast derivatives (YDs) in winemaking to improvethe technological and sensory properties in wines, in this work we evaluated the e ect of thepost-fermentation application of di erent yeast derivative products on the physical and chemicalproperties and astringency of red wines during two consecutive harvests. A commercial and twoexperimental new yeast derivatives were applied at a medium-high dosage (30 g/hL). The additionof di erent yeast derivatives in red wine increased the concentration of di erent polysaccharidefractions and, therefore, the total polysaccharide content, producing a decrease in the durationof the wine astringency perception over time. The use of yeast derivatives could produce anadsorption/clarification and/or protective e ect on the phenolic compounds. However, it did notproduce an important modification of the colour parameters. An intensification or a lower decreaseof the most volatile compound groups was produced, but it depended on the YDs and yeast strainused in fermentation and post-fermentation processes.
PB MDPI
YR 2019
FD 2019
LK https://uvadoc.uva.es/handle/10324/65721
UL https://uvadoc.uva.es/handle/10324/65721
LA eng
NO Molecules 2019, 24, 1478
NO Producción Científica
DS UVaDOC
RD 03-abr-2025