Influence of SO2 on the evolution of volatile compounds through alcoholic fermentation of must stabilized by pulsed electric fields
- Garde-Cerdán, T. 1
- Marsellés-Fontanet, A.R. 2
- Arias-Gil, M. 1
- Ancín-Azpilicueta, C. 1
- Martín-Belloso, O. 2
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1
Universidad Pública de Navarra
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2
Universitat de Lleida
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ISSN: 1438-2377
Datum der Publikation: 2008
Ausgabe: 227
Nummer: 2
Seiten: 401-408
Art: Artikel
beta Ver similares en nube de resultadosAndere Publikationen in: European Food Research and Technology
Ziele für nachhaltige Entwicklung
Zusammenfassung
The aim of this work was to study the influence of sulphur dioxide (SO 2) on the formation of volatile compounds by yeast through wine alcoholic fermentation. Thus Parellada must was microbiologically stabilized using a pulsed electric field (PEF) treatment and inoculated with Saccharomyces cerevisiae Na33 strain. Fermentation was carried out with or without SO 2 and the results showed that the evolution of the volatile compounds profile throughout the process was similar. The content of volatile acids in wine obtained by using sulphur dioxide was not significantly different from that fermented without adding the compound. However, the final content of total alcohols and esters was significantly different even thought the differences were small. Consequently, when grape must is treated by PEF the sulphur dioxide concentration usually used in winemaking could be reduced to safer levels or even eliminated without an important effect on the volatile compounds content of the final product. Therefore, the absence of sulphur dioxide should not have a negative impact on the sensory characteristics of wine. © 2007 Springer-Verlag.