Application of <i>Hanseniaspora vineae</i> Yeast in the Production of Rosé Wines from a Blend of Tempranillo and Albillo Grapes
2021
Juan Manuel Del Fresno | Iris Loira | Carlos Escott | Francisco Carrau | Carmen González | Rafael Cuerda | Antonio Morata
<i>Hanseniaspora vineae</i> is an apiculate yeast that can be used for the production of interesting commercial wines, due to its contribution of fermentative volatiles. This paper presents a detailed comparative study of the use of <i>H. vineae</i>, compared to pure fermentations of <i>S. cerevisiae</i> in Tempranillo and Albillo rosé wines. Fermentations were carried out in oak barrels and stainless steel barrels. The results indicated that fermentation with <i>H. vineae</i> resulted in wines with residual sugars below 3.4 g/L and similar general characteristics, compared to <i>S. cerevisiae</i>. However, <i>H. vineae</i> wines contain up to 44% more total anthocyanins, resulting in an appreciable improvement in colour. In addition, <i>H. vineae</i> produced up to 65% more 2-phenylethyl acetate in stainless steel barrels and 2.5 times more terpene alcohols in oak barrels. Therefore, the use of <i>H. vineae</i> results in a more attractive colour, as well as fruity and floral organoleptic characteristics of rosé wines.
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