Use of Commercial Dry Yeast Products Rich in Mannoproteins for White and Rosé Sparkling Wine Elaboration

  1. Pérez-Magariño, S. 3
  2. Martínez-Lapuente, L. 2
  3. Bueno-Herrera, M. 3
  4. Ortega-Heras, M. 13
  5. Guadalupe, Z. 2
  6. Ayestarán, B. 2
  1. 1 Universidad de Burgos
    info

    Universidad de Burgos

    Burgos, España

    ROR https://ror.org/049da5t36

  2. 2 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

  3. 3 Instituto Tecnológico Agrario de Castilla y León, Consejerĺa de Agricultura y Ganaderĺa, Ctra Burgos Km 119, Finca Zamadueñas Valladolid, Spain
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Revista:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Año de publicación: 2015

Volumen: 63

Número: 23

Páginas: 5670-5681

Tipo: Artículo

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DOI: 10.1021/ACS.JAFC.5B01336 SCOPUS: 2-s2.0-84934963489 WoS: WOS:000356754000013 GOOGLE SCHOLAR

Otras publicaciones en: Journal of Agricultural and Food Chemistry

Repositorio institucional: lockAcceso abierto Editor

Resumen

In sparkling wines, mannoproteins released during yeast autolysis largely affect their final quality. This process is very slow and may take several months. The aim of this work was to study the effect of several commercial dry yeast autolysates on the chemical composition, foam, and sensory properties of white and rosé sparkling wines aged on lees for 9 months during two consecutive vintages. The addition of these products in the tirage phase did not affect either the content of phenolic compounds, amino acids, and biogenic amines or the foam properties. The commercial product with the highest mannoprotein content and the highest purity caused significant changes in the volatile composition of the wines and enhanced the fruity aromas in both Verdejo and Godello sparkling wines. © 2015 American Chemical Society.