The diversity of effects of yeast derivatives during sparkling wine aging
Autor
Lambert-Royo, María Ignacia
Ubeda, Cristina
Del Barrio-Galán, Rubén
Sieczkowski, Nathalie
Miquel Canals, Joan
Peña-Neira, Álvaro
Gil i Cortiella, Mariona
Resumen
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.
Colecciones
Ítems relacionados
Mostrando ítems relacionados por Título, autor o materia.
-
Article
Chemical, physical, and sensory effects of the use of bentonite at different stages of the production of traditional sparkling wines (2021)
Ubeda, C.; Lambert-Royo, María Ignacia; Cortiella, Mariona Gil I.; Del Barrio-Galán, Rubén; Peña-Neira, Álvaro I. (MDPI AG, 2021-02)The addition of bentonite to wine to eliminate unstable haze-forming proteins and as a riddling adjuvant in the remuage is not selective, and other important molecules are lost in this process. The moment of the addition ... -
Article
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 (2020)
Barrio-Galán R.D.; Úbeda C.; Gil M.; Medel-Marabolí M.; Sieczkowski N.; Peña-Neira Á. (MDPI AG, 2019) -
Article
Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method (2020)
Ubeda C.; Kania-Zelada I.; del Barrio-Galán R.; Medel-Marabolí M.; Gil M.; Peña-Neira Á. (Elsevier Ltd, 2019)