Effect of the addition of β-glucanases and commercial yeast preparations on the chemical and sensorial characteristics of traditional sparkling wine

被引：1

作者：

José Manuel Rodriguez-Nogales

Encarnación Fernández-Fernández

Josefina Vila-Crespo

机构：

[1] University of Valladolid,Department of Food Technology, Agricultural Engineering College

[2] University of Valladolid,Department of Microbiology, Agricultural Engineering College

来源：

European Food Research and Technology | 2012年 / 235卷

关键词：

Sparkling wine; Autolysis; Yeast derivates; Oenological parameters; Sensorial;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

Sparkling winemaking is an increasing industry in Castilla y León region of Spain. Several trials have been made to improve the techniques in order to offer better products to the market. This study focuses on the evaluation of the influence of different co-adjuvants in the sparkling winemaking process (β-glucanases, autolysated yeasts, yeasts cell walls and purified mannoproteins) by measuring different oenological parameters at 3, 6 and 9 months of ageing after the secondary fermentation. Both physicochemical and sensorial analyses are considered in order to reveal the incidence of these co-adjuvants in the final product. A consumers study has also been carried out with the aim of knowing the possible impact of the co-adjuvants in the market of the so elaborated sparkling wines. β-Glucanases seem to increase the ageing characteristics of the sparkling wines, while yeast derivatives (yeast cell walls and yeast autolysates) improve their fruity and flowery character.

引用

页码：729 / 744

页数：15

共 236 条

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