Articles producció científica> Bioquímica i Biotecnologia

The diversity of effects of yeast derivatives during sparkling wine aging

  • Dades identificatives

    Identificador: imarina:9262485
    Autors:
    Ignacia Lambert-Royo MUbeda CDel Barrio-Galán RSieczkowski NMiquel Canals JPeña-Neira ÁGil i Cortiella M
    Resum:
    This study shows the monitoring of the physical, chemical and sensorial changes that occur in the sparkling wine along 18 months of aging due to different typology yeast-derived products; dry inactivated yeast from Saccharomyces (Saccharomyces cerevisiae) and non-Saccharomyces (Torulaspora delbrueckii) yeast strains, yeast autolysate, and yeast protein extract tested at two different doses. The addition of 5 g/hL yeast protein extract and inactivated yeast from T. delbrueckii helped to preserve esters in wines with 9 and 18 months of aging on lees. The addition of yeast autolysate achieved greater polysaccharide enrichment and gave rise to sparkling wines with the highest antioxidant activity. Effects on foaming properties were quite different depending on the aging time. Despite this, sparkling wines treated with 10 g/hL of yeast autolysate and Optimum White™ generally exhibited the highest foamability and foam stability. Further experiments with higher doses are needed to observe clear effects on sensory profile.
  • Altres:

    Autor segons l'article: Ignacia Lambert-Royo M; Ubeda C; Del Barrio-Galán R; Sieczkowski N; Miquel Canals J; Peña-Neira Á; Gil i Cortiella M
    Departament: Bioquímica i Biotecnologia
    Autor/s de la URV: Canals Bosch, Joan Miquel
    Paraules clau: Yeast derivatives Wine aging Volatile compounds Sparkling wine Sensory analysis Foaming yeast derivatives wine aging volat i l e compounds supplementation stability sensory analysis polysaccharides model wine mannoproteins lees impact foaming properties foaming aroma
    Resum: This study shows the monitoring of the physical, chemical and sensorial changes that occur in the sparkling wine along 18 months of aging due to different typology yeast-derived products; dry inactivated yeast from Saccharomyces (Saccharomyces cerevisiae) and non-Saccharomyces (Torulaspora delbrueckii) yeast strains, yeast autolysate, and yeast protein extract tested at two different doses. The addition of 5 g/hL yeast protein extract and inactivated yeast from T. delbrueckii helped to preserve esters in wines with 9 and 18 months of aging on lees. The addition of yeast autolysate achieved greater polysaccharide enrichment and gave rise to sparkling wines with the highest antioxidant activity. Effects on foaming properties were quite different depending on the aging time. Despite this, sparkling wines treated with 10 g/hL of yeast autolysate and Optimum White™ generally exhibited the highest foamability and foam stability. Further experiments with higher doses are needed to observe clear effects on sensory profile.
    Àrees temàtiques: Zootecnia / recursos pesqueiros Saúde coletiva Química Odontología Nutrition & dietetics Nutrição Medicine (miscellaneous) Medicina veterinaria Medicina ii Medicina i Materiais Matemática / probabilidade e estatística Interdisciplinar Geociências Food science & technology Food science Farmacia Ensino Engenharias iv Engenharias iii Engenharias ii Engenharias i Enfermagem Educação física Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Chemistry, applied Biotecnología Biodiversidade Astronomia / física Analytical chemistry Administração pública e de empresas, ciências contábeis e turismo
    Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
    Adreça de correu electrònic de l'autor: jmcanals@urv.cat
    Identificador de l'autor: 0000-0003-1989-2574
    Data d'alta del registre: 2024-09-07
    Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
    Enllaç font original: https://www.sciencedirect.com/science/article/pii/S0308814622011360
    URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referència a l'article segons font original: Food Chemistry. 390
    Referència de l'ítem segons les normes APA: Ignacia Lambert-Royo M; Ubeda C; Del Barrio-Galán R; Sieczkowski N; Miquel Canals J; Peña-Neira Á; Gil i Cortiella M (2022). The diversity of effects of yeast derivatives during sparkling wine aging. Food Chemistry, 390(), -. DOI: 10.1016/j.foodchem.2022.133174
    DOI de l'article: 10.1016/j.foodchem.2022.133174
    Entitat: Universitat Rovira i Virgili
    Any de publicació de la revista: 2022
    Tipus de publicació: Journal Publications
  • Paraules clau:

    Analytical Chemistry,Chemistry, Applied,Food Science,Food Science & Technology,Medicine (Miscellaneous),Nutrition & Dietetics
    Yeast derivatives
    Wine aging
    Volatile compounds
    Sparkling wine
    Sensory analysis
    Foaming
    yeast derivatives
    wine aging
    volat i l e compounds
    supplementation
    stability
    sensory analysis
    polysaccharides
    model wine
    mannoproteins
    lees
    impact
    foaming properties
    foaming
    aroma
    Zootecnia / recursos pesqueiros
    Saúde coletiva
    Química
    Odontología
    Nutrition & dietetics
    Nutrição
    Medicine (miscellaneous)
    Medicina veterinaria
    Medicina ii
    Medicina i
    Materiais
    Matemática / probabilidade e estatística
    Interdisciplinar
    Geociências
    Food science & technology
    Food science
    Farmacia
    Ensino
    Engenharias iv
    Engenharias iii
    Engenharias ii
    Engenharias i
    Enfermagem
    Educação física
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciências ambientais
    Ciências agrárias i
    Ciência de alimentos
    Ciência da computação
    Chemistry, applied
    Biotecnología
    Biodiversidade
    Astronomia / física
    Analytical chemistry
    Administração pública e de empresas, ciências contábeis e turismo
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