Autor segons l'article: Pons-Mercade, Pere; Gimenez, Pol; Gombau, Jordi; Vilomara, Gloria; Conde, Marta; Cantos, Antoni; Rozes, Nicolas; Canals, Joan-Miquel; Zamora, Fernando
Departament: Bioquímica i Biotecnologia
Autor/s de la URV: Canals Bosch, Joan Miquel / Giménez Gil, Pol / Gombau Roigé, Jordi / Pons Mercade, Pere / Rozès, Nicolas Andre Louis / Zamora Marín, Fernando
Paraules clau: Aging time; Cava; Fermentation; Lees; Oxygen; Oxygen consumption; Sparkling wine; Time factors; Traditional method; Wine; Yeasts
Resum: © 2020 Elsevier Ltd Sparkling wines elaborated with a traditional method need to age in the bottle in contact with wine lees because yeast autolysis enriches the wines in colloids and improves their effervescence, foam and aromatic complexity. It is generally considered that lees protect the wine against oxidation because they consume small amounts of oxygen that can permeate the crown cap. However, to our knowledge there is no specific study on this subject using lees from real sparkling wine. Therefore, the oxygen consumption rate (OCR) of the lees of sparkling wines from the first to the ninth year of aging time was measured using a noninvasive fluorescence measurement method. The results indicate that lees really consume oxygen and that their OCR tended to decrease with the wine aging time. These data suggest that the lees’ capacity to protect against oxidation decreases over time, which could affect the ability of sparkling wines to age properly.
Àrees temàtiques: Administração pública e de empresas, ciências contábeis e turismo; Analytical chemistry; Astronomia / física; Biodiversidade; Biotecnología; Chemistry, applied; Ciência da computação; Ciência de alimentos; Ciências agrárias i; Ciências ambientais; Ciências biológicas i; Ciências biológicas ii; Ciências biológicas iii; Educação física; Enfermagem; Engenharias i; Engenharias ii; Engenharias iii; Engenharias iv; Ensino; Farmacia; Food science; Food science & technology; Geociências; Interdisciplinar; Matemática / probabilidade e estatística; Materiais; Medicina i; Medicina ii; Medicina veterinaria; Medicine (miscellaneous); Nutrição; Nutrition & dietetics; Odontología; Química; Saúde coletiva; Zootecnia / recursos pesqueiros
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
Adreça de correu electrònic de l'autor: fernando.zamora@urv.cat; jmcanals@urv.cat; nicolasrozes@urv.cat; pol.gimenez@estudiants.urv.cat; pol.gimenez@estudiants.urv.cat; jordi.gombau@urv.cat; jordi.gombau@urv.cat; jordi.gombau@urv.cat
Data d'alta del registre: 2025-01-08
Versió de l'article dipositat: info:eu-repo/semantics/acceptedVersion
Enllaç font original: https://www.sciencedirect.com/science/article/abs/pii/S0308814620321002?via%3Dihub
Referència a l'article segons font original: Food Chemistry. 342 (128238): 128238-
Referència de l'ítem segons les normes APA: Pons-Mercade, Pere; Gimenez, Pol; Gombau, Jordi; Vilomara, Gloria; Conde, Marta; Cantos, Antoni; Rozes, Nicolas; Canals, Joan-Miquel; Zamora, Fernando (2021). Oxygen consumption rate of lees during sparkling wine (Cava) aging; influence of the aging time. Food Chemistry, 342(128238), 128238-. DOI: 10.1016/j.foodchem.2020.128238
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
DOI de l'article: 10.1016/j.foodchem.2020.128238
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2021
Tipus de publicació: Journal Publications
Repositori URV