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Food Sci Technol Int

Title:		Chemical and sensory features of Torrontes Riojano sparkling wines produced by second fermentation in bottle using different Saccharomyces strains
Author(s):		Raymond Eder ML; Farina L; Dellacassa E; Carrau F; Rosa AL;
Address:		"Laboratorio de Genetica y Biologia Molecular, IRNASUS-CONICET, Universidad Catolica de Cordoba, Cordoba, Argentina. Bioquimica de Alimentos II, Facultad de Ciencias Quimicas, Universidad Catolica de Cordoba, Cordoba, Argentina. Area Enologia y Biotecnologia de Fermentaciones, Universidad de la Republica, Montevideo, Uruguay. Laboratorio de Biotecnologia de Aromas, Facultad de Quimica, Universidad de la Republica, Montevideo, Uruguay. Establecimiento Finca las Acacias, Sierras de Calamuchita, Cordoba, Argentina"
Journal Title:		Food Sci Technol Int
Year:		2020
Volume:		20200309
Issue:		6
Page Number:		512 - 519
DOI:		10.1177/1082013220910534
ISSN/ISBN:		1532-1738 (Electronic) 1082-0132 (Linking)
Abstract:		"Chemical and sensory properties of Torrontes Riojano sparkling wines, prepared using second fermentation with Saccharomyces strains EC1118, bayanus C12 and IFI473I, were explored. All sparkling wines showed high levels of several volatile ethyl esters and terpenes associated to fruity and floral aromas. The sensory profiles showed significant differences for the floral aroma descriptor among EC1118, bayanus C12 and IFI473I and for bubble persistence for strain bayanus C12. Our results suggest that the sensory properties of these sparkling wines could be dependent on the chemical and organoleptic properties of the base wine more than the yeast strain used for second fermentation"
Keywords:		*Fermentation Food Handling Fruit/chemistry Odorants/*analysis Saccharomyces/*classification/*metabolism Saccharomyces cerevisiae Sensation Taste Taste Perception Vitis/chemistry/classification Wine/*analysis Alcoholic fermentation sensory properties vola;
Notes:		"MedlineRaymond Eder, Maria Laura Farina, Laura Dellacassa, Eduardo Carrau, Francisco Rosa, Alberto Luis eng 2020/03/11 Food Sci Technol Int. 2020 Sep; 26(6):512-519. doi: 10.1177/1082013220910534. Epub 2020 Mar 9"