BIO Web of Conferences
Volume 3, 201437th World Congress of Vine and Wine and 12th General Assembly of the OIV (Part 1)
|Number of page(s)||3|
|Published online||04 November 2014|
Influence of the yeast autolysates addition on the volatile compounds of sparkling white wines
1 Instituto Tecnológico Agrario de Castilla y León (ITACyL), Consejería de Agricultura y Ganadería, Ctra. Burgos Km. 119, 47071 Valladolid, Spain
2 Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Madre de Dios 51, 26006 Logroño, Spain
During sparkling wine aging, different compounds such as polysaccharides can be released due to yeast autolysis that can cause important changes in wine composition. Yeast autolysis is a slow natural process that takes long time, and the addition of some products could improve the quality of these wines. The aim of this work was to study the effect of the addition of several commercial yeast autolysates on the volatile composition of white sparkling wines (Godello and Verdejo), and aged on lees for 9 months. The discriminant analyses indicated that the sparkling wines treated with PCP2 showed the highest differences in the volatile composition of both sparkling wines studied, being the ethyl esters, terpenes, decanoic acid and some alcohols, the compounds that were affected in a greater extent. This fact could be due to PCP2 presenting the highest mannoprotein percentage that can interact with volatile compounds, modulating their volatility and perception.
© Owned by the authors, published by EDP Sciences, 2014
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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