English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/101347
Compartir / Impacto:
Estadísticas
Add this article to your Mendeley library MendeleyBASE
Citado 4 veces en Web of Knowledge®  |  Pub MebCentral Ver citas en PubMed Central  |  Ver citas en Google académico
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar otros formatos: Exportar EndNote (RIS)Exportar EndNote (RIS)Exportar EndNote (RIS)
Título

Influence of yeast mannoproteins in the aroma improvement of white wines

Autor Juega, M.; Núñez Gutiérrez, Yolanda Pilar ; Carrascosa, Alfonso V. ; Martínez-Rodríguez, Adolfo J.
Palabras clave Aroma
Mannoproteins
White wines
Yeast
Albariño
Fecha de publicación 2012
EditorJohn Wiley & Sons
Citación Journal of Food Science 77(8): M499-M504 (2012)
ResumenIn the present work, 3 different yeast strains (1, 2, and 3) were used to elaborate white wines using Albariño must. The concentration of polymeric mannose was determined using a method based on the mannoprotein precipitation, hydrolysis and analysis of sylylated mannose derivatives by gas chromatography. Wines elaborated with the strain 1 (W1) presented a higher mannoprotein concentration than the other wines. The analysis of the volatile composition of wines showed significant differences (P < 0.05) among them, being W1 which presented the highest concentration of aroma compounds, mainly terpens and norisoprenoids. The sensorial analysis of wines also showed that W1 had the best quality. The results obtained from this work demonstrate that mannoproteins could be involved in the behavior observed. Some evidences were obtained using a model wine, where 2 major terpens in W1 were preferentially retained by the colloids rich in mannoproteins released by strain 1. Practical Application: White wines elaborated with yeast strains overproducing mannoproteins could have better quality than others. Mannoproteins could contribute to aroma enhancement of Albariño white wines. © 2012 Institute of Food Technologists ®.
URI http://hdl.handle.net/10261/101347
DOI10.1111/j.1750-3841.2012.02815.x
Identificadoresdoi: 10.1111/j.1750-3841.2012.02815.x
issn: 0022-1147
e-issn: 1750-3841
Aparece en las colecciones: (CIAL) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
accesoRestringido.pdf15,38 kBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro completo
 



NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.