The diversity of effects of yeast derivatives during sparkling wine aging.
Foaming
Sensory analysis
Sparkling wine
Volatile compounds
Wine aging
Yeast derivatives
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
01 Oct 2022
01 Oct 2022
Historique:
received:
22
12
2021
revised:
15
04
2022
accepted:
05
05
2022
pubmed:
21
5
2022
medline:
7
6
2022
entrez:
20
5
2022
Statut:
ppublish
Résumé
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.
Identifiants
pubmed: 35594771
pii: S0308-8146(22)01136-0
doi: 10.1016/j.foodchem.2022.133174
pii:
doi:
Substances chimiques
Fungal Proteins
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
133174Informations de copyright
Copyright © 2022 The Authors. Published by Elsevier Ltd.. All rights reserved.