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dc.contributor.authorMartínez-García, Rafael
dc.contributor.authorRoldán-Romero, Yenifer
dc.contributor.authorMoreno, Juan
dc.contributor.authorPuig-Pujol, Anna
dc.contributor.authorMauricio, Juan Carlos
dc.contributor.authorGarcía-Martínez, Teresa
dc.date.accessioned2020-05-06T07:33:13Z
dc.date.available2022-03-24T12:00:17Z
dc.date.issued2019-10-10
dc.identifier.citationMartínez-García, Rafael, Yenifer Roldán-Romero, Juan Moreno, Anna Puig-Pujol, Juan Carlos Mauricio, and Teresa García-Martínez. 2020. "Use Of A Flor Yeast Strain For The Second Fermentation Of Sparkling Wines: Effect Of Endogenous CO2 Over-Pressure On The Volatilome". Food Chemistry 308: 125555. doi:10.1016/j.foodchem.2019.125555.ca
dc.identifier.issn0308-8146ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/779
dc.description.abstractSaccharomyces cerevisiae flor yeast is used for the first time in sparkling wine-making. Twenty-six oenological variables and fifty-three volatile metabolites are quantified in the middle (P = 3 bar) and at the end (P = 6 bar) of the second fermentation, carried out in open and closed bottles. A heat-map of volatiles and the fingerprints obtained for ten chemical families and ten odorant series visualize the changes for each condition. Terpenes, fatty acids and volatile phenols increased their contents by pressure effect at the end of the study by 25.0, 7.8 and 2.2%, respectively. The remaining families decrease between 17.4% and 30.1% for furanic compounds and esters in the same stage. A Principal Component Analysis established that nine volatiles are mainly affected by pressure and five by fermentation stage. The use of ethanol-tolerant flor yeasts constitutes an innovative procedure for the enhancement of the sparkling wines diversification.ca
dc.format.extent33ca
dc.language.isoengca
dc.publisherElsevierca
dc.relation.ispartofFood Chemistryca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleUse of a flor yeast strain for the second fermentation of sparkling wines: Effect of endogenous CO2 over-pressure on the volatilomeca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.relation.projectIDINIA-FEDER/Programa Nacional de Proyectos de Investigación Fundamental/RTA2011-00020-C02-02/ES/Mejora de la formación de biocápsulas con levaduras auto-inmovilizadas para la elaboración de cava. Estudio proteómico y metabolómico/ca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2019.125555ca
dc.contributor.groupAltres Activitatsca


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