Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling wines
López de Lerma, Nieves
Peinado, Rafael A.
Mauricio, Juan C.
Production of sparkling wines involve a second alcoholic fermentation and contact with yeast less over an extended period of time, which influences the aroma composition and sensory quality of the resulting wines. Sparkling wines obtained with two yeast strains inoculated as free cells, immobilized in alginate bed and bioimmobilized as biocapsules, were aged during 32 months. Among the volatile compounds, high Odor Activity Values were obtained with isoamyl acetate, ethyl propanoate, ethyl butanoate, ethyl 3-methylbutanoate, ethyl hexanoate, ethyl octanoate, hexanol, 2-methoxy-4-vinylphenol, decanal, octanoic acid, decanoic acid and TDN. Taken together these contribute more than 70% of the overall aromatic series value. Although some results rely more on the yeast strain than the inoculation format, specific aroma compounds were associated with the immobilization format, allowing the classification of sparkling wines by PCA. As a result the aroma quality of sparkling wines could be improved using immobilized yeasts.
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
Is part of
López de Lerma, Nieves, Rafael A. Peinado, Anna Puig-Pujol, Juan C. Mauricio, Juan Moreno, and Teresa García-Martínez. 2018. "Influence Of Two Yeast Strains In Free, Bioimmobilized Or Immobilized With Alginate Forms On The Aromatic Profile Of Long Aged Sparkling Wines". Food Chemistry 250: 22-29. Elsevier BV. doi:10.1016/j.foodchem.2018.01.036
Grant agreement number
MINECO-FEDER/Programa Estatal de I+D+I orientada a los retos de la sociedad/RTA2014-00016-C03-03/ES/Utilización de la diversidad genética de la vid (Vitis vinifera L.) y de las poblaciones microbianas de la uva para afrontar la adaptación de la viticultura y la enología al cambio climático/
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