Articles producció científica> Bioquímica i Biotecnologia

Improvement of Malvar Wine quality by use of locally-selected Saccharomyces cerevisiae strains

  • Dades identificatives

    Identificador: imarina:5130029
    Handle: https://hdl.handle.net/20.500.11797/imarina5130029
    Autors:
    Cordero-Bueso G, Esteve-Zarzoso B, Gil-Díaz M, García M, Cabellos J, Arroyo T
    Resum:
    © 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.

  • Altres:

    Autor segons l'article: Cordero-Bueso G, Esteve-Zarzoso B, Gil-Díaz M, García M, Cabellos J, Arroyo T
    Departament: Bioquímica i Biotecnologia
    e-ISSN: 2311-5637
    Autor/s de la URV: Esteve Zarzoso, Braulio
    Paraules clau: Yeast selection Spontaneous fermentation Sensory analysis Inoculation
    Resum: © 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.
    Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 2311-5637
    Adreça de correu electrònic de l'autor: braulio.esteve@urv.cat braulio.esteve@urv.cat
    Identificador de l'autor: 0000-0001-6467-7086 0000-0001-6467-7086
    Data d'alta del registre: 2023-11-11
    Volum de revista: 2
    Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
    Referència a l'article segons font original: Fermentation. 2 (1):
    Referència de l'ítem segons les normes 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
    URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
    Entitat: Universitat Rovira i Virgili
    Any de publicació de la revista: 2016
    Tipus de publicació: Journal Publications

  • Paraules clau:

    Yeast selection
    Spontaneous fermentation
    Sensory analysis
    Inoculation

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