Author, as appears in the article.: Cordero-Bueso G, Esteve-Zarzoso B, Gil-Díaz M, García M, Cabellos J, Arroyo T

Department: Bioquímica i Biotecnologia

e-ISSN: 2311-5637

URV's Author/s: Esteve Zarzoso, Braulio

Keywords: Yeast selection Spontaneous fermentation Sensory analysis Inoculation

Abstract: © 2016 by the authors; licensee MDPI, Basel, Switzerland. Malvar grape juice offers relatively little in the way of a sensory experience. Our interest lies in the use of locally-selected yeast strains in experimental fermentations to improve the sensory characteristics of Malvar wines. Two locally-selected strains of Saccharomyces cerevisiae were used as starter cultures in vinifications and compared with spontaneous fermentations of the same cultivar musts. Wine quality was investigated by their principal oenological parameters, analysis of the volatile aroma components, and corroborated by an experienced taster panel. The most salient chemical attributes were its high concentrations of isoamyl acetate and hexyl acetate and the high acidity, which have been detected to be key constituents in setting the fruity and fresh character of Malvar wines. Winemakers of winegrowing areas where this grape variety is cultivated will have improved options to elaborate new white wines styles, using selected yeast strains that enhance its aromatic properties.

licence for use: https://creativecommons.org/licenses/by/3.0/es/

ISSN: 2311-5637

Author's mail: braulio.esteve@urv.cat braulio.esteve@urv.cat

Author identifier: 0000-0001-6467-7086 0000-0001-6467-7086

Record's date: 2023-09-24

Journal volume: 2

Papper version: info:eu-repo/semantics/publishedVersion

Link to the original source: https://www.mdpi.com/2311-5637/2/1/7

Licence document URL: http://repositori.urv.cat/ca/proteccio-de-dades/

Papper original source: 2 (1):

APA: Cordero-Bueso G, Esteve-Zarzoso B, Gil-Díaz M, García M, Cabellos J, Arroyo T (2016). Improvement of Malvar Wine quality by use of locally-selected Saccharomyces cerevisiae strains. Fermentation, 2(1), -. DOI: 10.3390/fermentation2010007

Article's DOI: 10.3390/fermentation2010007

Entity: Universitat Rovira i Virgili

Journal publication year: 2016

Publication Type: Journal Publications