Articles producció científica> Bioquímica i Biotecnologia

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

  • Identification data

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

  • Others:

    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: 2023-11-11
    Journal volume: 2
    Papper version: info:eu-repo/semantics/publishedVersion
    Link to the original source: https://www.mdpi.com/2311-5637/2/1/7
    Papper original source: Fermentation. 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
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Article's DOI: 10.3390/fermentation2010007
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2016
    Publication Type: Journal Publications

  • Keywords:

    Yeast selection
    Spontaneous fermentation
    Sensory analysis
    Inoculation

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