Impact of β-glucanases and yeast derivatives on chemical and sensory composition of long-aged sparkling wines
2022
Ruipérez, Violeta | Rodríguez‐Nogales, José Manuel | Fernández‐Fernández, Encarnación | Vila‐Crespo, Josefina
The autolysis process that develops during ageing on lees in sparkling wines is very slow and expensive. In this study, the supplementation of sparkling wines with autolysated yeasts, yeast cell walls and β-glucanases has been explored as a strategy to enhance the ageing on lees in long-aged sparkling wines. Chemical composition and sensory properties were determined in 22-month-aged sparkling wines. The addition of these adjuvants did not alter either the general composition, colour intensity or free amino nitrogen. Total and neutral polysaccharide concentrations were higher in supplemented sparkling wines than in the control. Moreover, the sensory characteristics and acceptability of enriched sparkling wines were also improved. In addition, sensory characteristics of long-aged sparkling wines were modulated by adding either β-glucanases or yeast derivatives. Fruity and flowery characteristics of the sparkling wines were increased using yeast derivatives, while their smell of yeast character was higher with β-glucanases.
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