Title
Effect of Saccharomyces strains on the quality of red wines aged on lees
Date Issued
15 August 2013
Access level
metadata only access
Resource Type
journal article
Author(s)
Loira I.
Morata A.
Ricardo-Da-Silva J.M.
Laureano O.
González M.C.
Suárez-Lepe J.A.
Universidad Politécnica de Madrid
Publisher(s)
Elsevier
Abstract
Ageing on lees involves ageing the wine in contact with yeast cells after fermentation. If combined with the addition of oak chips, it can soften the wood flavour and increase the aromatic complexity of wine. The aim of the present work is to optimise both ageing techniques through selection of an adequate Saccharomyces cerevisiae strain. The study lasted 6 months and content of polysaccharides, anthocyanins, proanthocyanidins, volatile compounds, colour parameters and sensory analysis, were periodically evaluated. Among the strains tested, G37 showed the highest release of polysaccharides (24.4 ± 5.5 mg l-1). Vanillin, syringaldehyde and furfuryl alcohol increased with ageing time in 7VA2 treatment. The wine aged with CTPL14 strain presented fewer monomeric and oligomeric proanthocyanidins (12.4 ± 0.6 and 83.4 ± 8.3 mg l-1, respectively), and showed the lowest astringency and bitterness sensations. Results show an improvement in the sensory profile of the red wine aged with a combination of these two techniques. © 2013 Elsevier Ltd. All rights reserved.
Start page
1044
End page
1051
Volume
139
Issue
April 1
Language
English
OCDE Knowledge area
Bioquímica, Biología molecular
Alimentos y bebidas
Subjects
Scopus EID
2-s2.0-84875920130
PubMed ID
Source
Food Chemistry
Resource of which it is part
Food Chemistry
ISSN of the container
03088146
Sponsor(s)
This work was funded by the CDTI (MICINN) (Project IDI-20090697). The authors thank Comenge Bodegas y Viñedos SA (Curiel de Duero, Spain) for making the wines and ageing on lees assays and we are especially grateful to Rafael Cuerda Technical Manager of the winery. The authors thank S. Somolinos and J.A. Sánchez (Dpto. Tecnología de Alimentos, ETSI Agrónomos, UPM) for excellent technical assistance.
Sources of information:
Directorio de Producción Científica
Scopus