2026-04-14T03:59:25Zhttps://recercat.cat/oai/requestoai:recercat.cat:20.500.12327/1232025-10-22T11:28:01Zcom_2072_4428com_2072_4427col_2072_487898
RECERCAT
author
López de Lerma, Nieves
author
Peinado, Rafael A.
author
Puig-Pujol, Anna
author
Mauricio, Juan C.
author
Moreno, Juan
author
García-Martínez, Teresa
group
Altres Activitats
2025-10-22T11:28:01Z
2025-10-22T11:28:01Z
2018-01-04
López de Lerma, Nieves, Rafael A. Peinado, Anna Puig-Pujol, Juan C. Mauricio, Juan Moreno, and Teresa García-Martínez. 2018. "Influence Of Two Yeast Strains In Free, Bioimmobilized Or Immobilized With Alginate Forms On The Aromatic Profile Of Long Aged Sparkling Wines". Food Chemistry 250: 22-29. Elsevier BV. doi:10.1016/j.foodchem.2018.01.036
0308-8146
http://hdl.handle.net/20.500.12327/123
https://doi.org/10.1016/j.foodchem.2018.01.036
Production of sparkling wines involve a second alcoholic fermentation and contact with yeast less over an extended period of time, which influences the aroma composition and sensory quality of the resulting wines. Sparkling wines obtained with two yeast strains inoculated as free cells, immobilized in alginate bed and bioimmobilized as biocapsules, were aged during 32 months. Among the volatile compounds, high Odor Activity Values were obtained with isoamyl acetate, ethyl propanoate, ethyl butanoate, ethyl 3-methylbutanoate, ethyl hexanoate, ethyl octanoate, hexanol, 2-methoxy-4-vinylphenol, decanal, octanoic acid, decanoic acid and TDN. Taken together these contribute more than 70% of the overall aromatic series value. Although some results rely more on the yeast strain than the inoculation format, specific aroma compounds were associated with the immobilization format, allowing the classification of sparkling wines by PCA. As a result the aroma quality of sparkling wines could be improved using immobilized yeasts.
eng
Attribution-NonCommercial-NoDerivatives 4.0 International
Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling wines
info:eu-repo/semantics/article