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dc.contributor.authorLambert-Royo, María Ignacia
dc.contributor.authorUbeda, Cristina
dc.contributor.authorDel Barrio-Galán, Rubén
dc.contributor.authorSieczkowski, Nathalie
dc.contributor.authorMiquel Canals, Joan
dc.contributor.authorPeña-Neira, Álvaro
dc.contributor.authorGil i Cortiella, Mariona
dc.date.accessioned2022-06-15T15:30:44Z
dc.date.available2022-06-15T15:30:44Z
dc.date.issued2022-10-01
dc.identifier10.1016/j.foodchem.2022.133174
dc.identifier.issn03088146
dc.identifier.urihttps://hdl.handle.net/20.500.12728/10075
dc.description.abstractThis 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.es_ES
dc.language.isoenes_ES
dc.publisherElsevier Ltdes_ES
dc.subjectFoaminges_ES
dc.subjectSensory analysises_ES
dc.subjectSparkling winees_ES
dc.subjectVolatile compoundses_ES
dc.subjectWine aginges_ES
dc.subjectYeast derivativeses_ES
dc.titleThe diversity of effects of yeast derivatives during sparkling wine aginges_ES
dc.typeArticlees_ES


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