Articles producció científica> Bioquímica i Biotecnologia

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

  • Datos identificativos

    Identificador: imarina:5130029
    Autores:
    Cordero-Bueso G, Esteve-Zarzoso B, Gil-Díaz M, García M, Cabellos J, Arroyo T
    Resumen:
    © 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.
  • Otros:

    Autor según el artículo: Cordero-Bueso G, Esteve-Zarzoso B, Gil-Díaz M, García M, Cabellos J, Arroyo T
    Departamento: Bioquímica i Biotecnologia
    e-ISSN: 2311-5637
    Autor/es de la URV: Esteve Zarzoso, Braulio
    Palabras clave: Yeast selection Spontaneous fermentation Sensory analysis Inoculation
    Resumen: © 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.
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 2311-5637
    Direcció de correo del autor: braulio.esteve@urv.cat braulio.esteve@urv.cat
    Identificador del autor: 0000-0001-6467-7086 0000-0001-6467-7086
    Fecha de alta del registro: 2023-11-11
    Volumen de revista: 2
    Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
    Enlace a la fuente original: https://www.mdpi.com/2311-5637/2/1/7
    Referencia al articulo segun fuente origial: Fermentation. 2 (1):
    Referencia 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 Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    DOI del artículo: 10.3390/fermentation2010007
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2016
    Tipo de publicación: Journal Publications
  • Palabras clave:

    Yeast selection
    Spontaneous fermentation
    Sensory analysis
    Inoculation
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