Enhancement of wine sensory quality with yeast strains
2012
Jenko, Mojca (Biotechnical Faculty, Ljubljana (Slovenia)) | Čuš, Franc (Agricultural Institute of Slovenia, Ljubljana (Slovenia)) | Košmerl, Tatjana (Biotechnical Faculty, Ljubljana (Slovenia))
Wine varietal aroma is one of the most important parameters of sensory quality and it is influenced by vintage, temperature and volume of alcoholic fermentation and several other vitivinicultural practices. In recent years the importance of yeast starter culture used for alcoholic fermentation has been highlighted. The aim of the present study was to investigate the influence of three commercial wine yeast starter cultures on aroma and chemical composition of Sauvignon Blanc wine together with three different fermentation volumes and two fermentation temperatures. The main chemical parameters, volatile thiols (GC-MS), metoxypyrazines (HS-SPME GC-MS), glutathione (HPLC-FLD) and hydroxycinnamic acids (HPLC-DAD) were determined in produced young wines. Sensorial evaluation of young wines was also performed. The results showed significant differences in the concentrations of some measured parameters and in the sensorial quality of the wines with regard to the yeast strain, volume and temperature of the alcoholic fermentations. It can be concluded that all three parameters could be an important tool for producing wines with enhanced varietal aroma and better overall quality.
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