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 Galán, 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 11-jul-2024