Author, as appears in the article.: Ignacia Lambert-Royo M; Ubeda C; Del Barrio-Galán R; Sieczkowski N; Miquel Canals J; Peña-Neira Á; Gil i Cortiella M
Department: Bioquímica i Biotecnologia
URV's Author/s: Canals Bosch, Joan Miquel
Keywords: 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
Abstract: 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.
Thematic Areas: 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
licence for use: https://creativecommons.org/licenses/by/3.0/es/
Author's mail: jmcanals@urv.cat
Author identifier: 0000-0003-1989-2574
Record's date: 2024-09-07
Papper version: info:eu-repo/semantics/publishedVersion
Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
Papper original source: Food Chemistry. 390
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
Entity: Universitat Rovira i Virgili
Journal publication year: 2022
Publication Type: Journal Publications
Repositori URV