Influence of the yeast autolysates addition on the volatile compounds of sparkling white wines

被引:1
|
作者
Perez-Magarino, Silvia [1 ]
Bueno-Herrera, Marta [1 ]
Gonzalez-Huerta, Carlos [1 ]
Lopez de la Cuesta, Pedro [1 ]
Martinez-Lapuente, Leticia [2 ]
Guadalupe, Zenaida [2 ]
Ayestaran, Belen [2 ]
机构
[1] Consejeria Agr & Ganaderia, Inst Tecnol Agr Castilla & Leon ITACyL, Ctra Burgos Km 119, Valladolid 47071, Spain
[2] Univ La Rioja, Gobierno Rioja CSIC, Inst Ciencias Vino, Logrono 26006, Spain
来源
37TH WORLD CONGRESS OF VINE AND WINE AND 12TH GENERAL ASSEMBLY OF THE OIV (PT 1) | 2014年 / 3卷
关键词
AGING TIME; RED WINES; LEES; GC;
D O I
10.1051/bioconf/20140302014
中图分类号
F3 [农业经济];
学科分类号
0202 ; 020205 ; 1203 ;
摘要
During sparkling wine aging, different compounds such as polysaccharides can be released due to yeast autolysis that can cause important changes in wine composition. Yeast autolysis is a slow natural process that takes long time, and the addition of some products could improve the quality of these wines. The aim of this work was to study the effect of the addition of several commercial yeast autolysates on the volatile composition of white sparkling wines (Godello and Verdejo), and aged on lees for 9 months. The discriminant analyses indicated that the sparkling wines treated with PCP2 showed the highest differences in the volatile composition of both sparkling wines studied, being the ethyl esters, terpenes, decanoic acid and some alcohols, the compounds that were affected in a greater extent. This fact could be due to PCP2 presenting the highest mannoprotein percentage that can interact with volatile compounds, modulating their volatility and perception.
引用
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页数:3
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