Autor según el artículo: Mislata AM; Puxeu M; Andorrà I; Espligares N; de Lamo S; Mestres M; Ferrer-Gallego R

Departamento: Química Analítica i Química Orgànica

Autor/es de la URV: Mestres Solé, Maria Montserrat

Palabras clave: Yeast Volatile Protein Non-saccharomyces Foaming properties Foamability Cava Aroma yeast white wines volatile variety sequential inoculation red quality protein odorants foamability cava aroma acetate

Resumen: Background: Cava is considered to be a high-quality wine internationally. Hence, it has undergone consistent improvement and/or the preservation of its aromatic qualities, bouquet, color, and foamability, throughout its elaboration and aging. Methods: This study investigates the use of different Saccharomyces and non-Saccharomyces yeasts strains (Torulaspora delbrueckii and Metschnikowia pulcherrima) in Chardonnay and Xarel.lo cava wines. The usual enological parameters, the volatile composition, the protein contents, and foamability were determined, and sensory analyses were also performed for all of the vinifications (both before tirage and after 18 months of aging on the lees). Results: the protein and foamability results show that there is a direct relationship between both parameters, with better foam persistence achieved in some non-Saccharomyces fermentation. M. pulcherrima base wines showed a high protein content, improving foamability and foaming persistence. In addition, the results of the aromatic composition and the sensory analysis showed that the use of T. delbrueckii at first fermentation produced interesting cavas from an aromatic perspective. These cavas showed the highest values of ethyl isovalerate (120–126 µg/L), providing aromatic fruity notes, especially fresh green apple. Conclusions: the use of non-Saccharomyces yeasts in the base wine fermentation can be an alternative to produce cavas with differentiated aromatic characteristics and interesting foaming ability.

Áreas temáticas: Plant science Food science Biotechnology & applied microbiology Biochemistry, genetics and molecular biology (miscellaneous)

Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/

Direcció de correo del autor: montserrat.mestres@urv.cat

Identificador del autor: 0000-0001-9805-3482

Fecha de alta del registro: 2023-02-19

Versión del articulo depositado: info:eu-repo/semantics/publishedVersion

Enlace a la fuente original: https://www.mdpi.com/2311-5637/7/2/64

URL Documento de licencia: http://repositori.urv.cat/ca/proteccio-de-dades/

Referencia al articulo segun fuente origial: Fermentation. 7 (2):

Referencia de l'ítem segons les normes APA: Mislata AM; Puxeu M; Andorrà I; Espligares N; de Lamo S; Mestres M; Ferrer-Gallego R (2021). Effect of the addition of non-Saccharomyces at first alcoholic fermentation on the enological characteristics of cava wines. Fermentation, 7(2), -. DOI: 10.3390/fermentation7020064

DOI del artículo: 10.3390/fermentation7020064

Entidad: Universitat Rovira i Virgili

Año de publicación de la revista: 2021

Tipo de publicación: Journal Publications