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Título: | Use of Commercial Dry Yeast Products Rich in Mannoproteins for White and Rosé Sparkling Wine Elaboration |
Autor: | Pérez-Magariño, Silvia; Martínez Lapuente, Leticia CSIC ORCID; Bueno-Herrera, Marta; Ortega-Heras, M.; Guadalupe, Zenaida CSIC ORCID; Ayestarán, Belén CSIC ORCID | Palabras clave: | Dry yeast products Foam Sparkling wines Volatile compounds Sensory analysis |
Fecha de publicación: | 30-may-2015 | Editor: | American Chemical Society | Citación: | Journal of agricultural and food chemistry 63(23): 5670-5681 (2015) | Resumen: | © 2015 American Chemical Society. In sparkling wines, mannoproteins released during yeast autolysis largely affect their final quality. This process is very slow and may take several months. The aim of this work was to study the effect of several commercial dry yeast autolysates on the chemical composition, foam, and sensory properties of white and rosé sparkling wines aged on lees for 9 months during two consecutive vintages. The addition of these products in the tirage phase did not affect either the content of phenolic compounds, amino acids, and biogenic amines or the foam properties. The commercial product with the highest mannoprotein content and the highest purity caused significant changes in the volatile composition of the wines and enhanced the fruity aromas in both Verdejo and Godello sparkling wines. | Versión del editor: | http://doi.org/10.1021/acs.jafc.5b01336 | URI: | http://hdl.handle.net/10261/146239 | DOI: | 10.1021/acs.jafc.5b01336 | Identificadores: | e-issn: 1520-5118 issn: 0021-8561 |
Aparece en las colecciones: | (ICVV) Artículos |
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