Estudio de los factores que influyen en las propiedades espumantes de los vinos espumosos (Cava); influencia de la aplicación de nuevas herramientas biotecnológicas

Identificador:  TDX:2570

Handle: https://hdl.handle.net/20.500.11797/TDX2570

Autors:  Medina Trujillo, Laura

Resum:
The characteristics of the foam are determinants of the overall quality of sparkling wines. The foaming properties depend mainly on the chemical composition of the wine, which in turn is conditioned by the winemaking process. For this reason, in the present Doctoral Thesis it was considered the study of the relationship between the chemical composition and the sparkling properties of sparkling wine (Cava), as well as the application of two new biotechnological tools for the improvement of its foaming properties. The results obtained in the first chapter of this Doctoral Thesis show that the 'foam wine', obtained after overflowing the foam by bubbling with CO2, have significant differences in its chemical composition and better foaming properties. The comparison with the original wine and the remainder wine (not overflowed) confirms that ethanol, higher alcohols and fatty acids negatively influence the foaming properties while proteins play a positive role. In a second chapter, it is shown that sequential inoculation with Torulaspora delbreuckii and Saccharomyces cerevisiae allows obtaining base wines and Cavas with better foaming properties than those obtained by conventional inoculation. Moreover, the tasters preferred and were able to distinguish by triangular test the Cava from the sequential inoculation of their corresponding control. Finally, the third chapter demonstrates that supplementation during tirage with inactivated dry yeasts (IDY) obtained from yeasts Saccharomyces cerevisiae or Torulaspora delbrueckii allows obtaining Cavas with better foaming properties and that were significantly distinguished with respect to the control Cava, by triangular test, by a panel of tasting trained. In turn, Cavas supplemented with IDY from T. delbrueckii were clearly preferred by tasters (73%) compared to conventional Cava.