RT info:eu-repo/semantics/article
T1 Effect of yeast derivatives and β-glucanases on ageing over lees process of tempranillo red sparkling wine
A1 Moyano Gracia, Raúl
A1 Vila Crespo, Josefina María
A1 Ruipérez Prádanos, Violeta
A1 Rodríguez Nogales, José Manuel
A1 Fernández Fernández, Encarnación
K1 Wine
K1 Sparkling wine
K1 Vinos espumosos
K1 Red wines
K1 Vinos tintos
K1 Uvas - Análisis
K1 Wine and wine making
K1 Vinos y vinificación
K1 Yeast
K1 Levadura
K1 Fermentation
K1 Food science
K1 3309.29 Vino
K1 3309 Tecnología de Los Alimentos
K1 2302.12 Fermentación
AB This study focuses on improving the second fermentation and the in-bottle ageing over lees process for 9 and 21 months of a red sparkling wine. The aim of the study was to enhance wine quality and try to make it more pleasant for consumers. For this purpose, four different yeast derivatives (yeast walls, yeast walls with tannins, inactivated yeasts and mannoproteins) and β-glucanases were added to a red base sparkling wine and were aged over lees during two different periods: 9 and 21 months. Oenological parameters, total polysaccharides, total proteins, free amino nitrogen, phenolic composition, foaming properties, and volatile compounds were analysed in conjunction with a sensory evaluation. Results show the different incidences of the studied adjuvants on the final parameters, highlighting the importance of the interactions of the studied adjuvants over time. In fact, time itself turned out to be one of the main factors affecting the final characteristics of the wine, so influencing consumers’ opinions and modifying the wine’s acceptability and quality.
PB MDPI
SN 2311-5637
YR 2023
FD 2023
LK https://uvadoc.uva.es/handle/10324/67965
UL https://uvadoc.uva.es/handle/10324/67965
LA eng
NO Fermentation, 2023, Vol. 9, Nº. 12, 1012
NO Producción Científica
DS UVaDOC
RD 22-nov-2024