| Title: | "Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling wines" |
| Author(s): | Lopez de Lerma N; Peinado RA; Puig-Pujol A; Mauricio JC; Moreno J; Garcia-Martinez T; |
| Address: | "Agricultural Chemistry Department, University of Cordoba, Building Marie Curie, 3rd Floor, Campus de Rabanales, 14014 Cordoba, Spain. Agricultural Chemistry Department, University of Cordoba, Building Marie Curie, 3rd Floor, Campus de Rabanales, 14014 Cordoba, Spain. Electronic address: rafael.peinado@uco.es. Department of Enological Research, Institute of Agrifood Research and Technology-Catalan Institute of Vine and Wine (IRTA-INCAVI), Placa Agora 2, 08720 Vilafranca del Penedes, Barcelona, Spain. Microbiology Department, University of Cordoba, Building Severo Ochoa, Ground Floor, Campus de Rabanales, 14014 Cordoba, Spain" |
| DOI: | 10.1016/j.foodchem.2018.01.036 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "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?ª+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" |
| Keywords: | "Alginates/chemistry Cells, Immobilized Food Handling/methods Glucuronic Acid/chemistry Hexuronic Acids/chemistry Odorants/*analysis Saccharomyces cerevisiae/chemistry/*metabolism Volatile Organic Compounds/*analysis *Wine/analysis Aroma compounds Bioimmob;" |
| Notes: | "MedlineLopez de Lerma, Nieves Peinado, Rafael A Puig-Pujol, Anna Mauricio, Juan C Moreno, Juan Garcia-Martinez, Teresa eng England 2018/02/08 Food Chem. 2018 Jun 1; 250:22-29. doi: 10.1016/j.foodchem.2018.01.036. Epub 2018 Jan 4" |
