Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/222640
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Título: | Volatile metabolites produced by different flor yeast strains during wine biological ageing |
Autor: | Morales, M. L.; Ochoa, M.; Valdivia, M.; Ubeda, C.; Romero Sánchez, Sandra CSIC; Ibeas, José I. CSIC ORCID; Valero, E. | Palabras clave: | Sherry wine Volatile compound Flor yeasts Heatmap |
Fecha de publicación: | 2020 | Editor: | Elsevier | Citación: | Food Research International 128: 108771 (2020) | Resumen: | Sherry white wine called Fino is produced by dynamic biological ageing under the action of flor yeasts using traditional practices aimed at ensuring uniform quality and characteristics over time. These kinds of yeasts provide typical sensory properties to Fino wines. Although there are studies of the volatile composition of these wines submitted to biological ageing in wood barrels, there is a lack of knowledge on the particular volatile profile produced by different flor yeast strains from Sherry zone wineries. For this reason, the aim of this study was to analyse the volatile profiles produced by 15 pure culture flor velum yeasts, with the goal of observing their suitability for obtaining high quality Fino sherry wines. Volatile composition was determined by dual sequential stir bar sorptive extraction, followed by GC-MS analysis. All yeast strains studied produced the increase of most acetals, highlighting acetaldehyde diethylacetal which was the compound that most increased. Among terpenes, nerolidol and farnesol underwent remarkable increases. However, results showed that in a month of biological ageing, significant differences were observed among the volatile metabolites produced by flor yeast strains studied. Only some of them stood out for their high production of volatile compounds characteristic of Sherry Fino wines, which are good candidates for producing starter cultures. | Versión del editor: | https://doi.org/10.1016/j.foodres.2019.108771 | URI: | http://hdl.handle.net/10261/222640 | DOI: | 10.1016/j.foodres.2019.108771 | ISSN: | 1873-7145 |
Aparece en las colecciones: | (CABD) Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
accesoRestringido.pdf | 59,24 kB | Adobe PDF | Visualizar/Abrir |
CORE Recommender
SCOPUSTM
Citations
11
checked on 02-abr-2024
WEB OF SCIENCETM
Citations
8
checked on 08-feb-2024
Page view(s)
113
checked on 22-abr-2024
Download(s)
19
checked on 22-abr-2024
Google ScholarTM
Check
Altmetric
Altmetric
NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.