TY - JOUR
T1 - Effect of Saccharomyces strains on the quality of red wines aged on lees
AU - Loira, I.
AU - Vejarano, R.
AU - Morata, A.
AU - Ricardo-Da-Silva, J. M.
AU - Laureano, O.
AU - González, M. C.
AU - Suárez-Lepe, J. A.
N1 - Funding Information:
This work was funded by the CDTI (MICINN) (Project IDI-20090697). The authors thank Comenge Bodegas y Viñedos SA (Curiel de Duero, Spain) for making the wines and ageing on lees assays and we are especially grateful to Rafael Cuerda Technical Manager of the winery. The authors thank S. Somolinos and J.A. Sánchez (Dpto. Tecnología de Alimentos, ETSI Agrónomos, UPM) for excellent technical assistance.
PY - 2013/8/15
Y1 - 2013/8/15
N2 - Ageing on lees involves ageing the wine in contact with yeast cells after fermentation. If combined with the addition of oak chips, it can soften the wood flavour and increase the aromatic complexity of wine. The aim of the present work is to optimise both ageing techniques through selection of an adequate Saccharomyces cerevisiae strain. The study lasted 6 months and content of polysaccharides, anthocyanins, proanthocyanidins, volatile compounds, colour parameters and sensory analysis, were periodically evaluated. Among the strains tested, G37 showed the highest release of polysaccharides (24.4 ± 5.5 mg l-1). Vanillin, syringaldehyde and furfuryl alcohol increased with ageing time in 7VA2 treatment. The wine aged with CTPL14 strain presented fewer monomeric and oligomeric proanthocyanidins (12.4 ± 0.6 and 83.4 ± 8.3 mg l-1, respectively), and showed the lowest astringency and bitterness sensations. Results show an improvement in the sensory profile of the red wine aged with a combination of these two techniques.
AB - Ageing on lees involves ageing the wine in contact with yeast cells after fermentation. If combined with the addition of oak chips, it can soften the wood flavour and increase the aromatic complexity of wine. The aim of the present work is to optimise both ageing techniques through selection of an adequate Saccharomyces cerevisiae strain. The study lasted 6 months and content of polysaccharides, anthocyanins, proanthocyanidins, volatile compounds, colour parameters and sensory analysis, were periodically evaluated. Among the strains tested, G37 showed the highest release of polysaccharides (24.4 ± 5.5 mg l-1). Vanillin, syringaldehyde and furfuryl alcohol increased with ageing time in 7VA2 treatment. The wine aged with CTPL14 strain presented fewer monomeric and oligomeric proanthocyanidins (12.4 ± 0.6 and 83.4 ± 8.3 mg l-1, respectively), and showed the lowest astringency and bitterness sensations. Results show an improvement in the sensory profile of the red wine aged with a combination of these two techniques.
KW - Ageing on lees
KW - Anthocyanins
KW - Aroma
KW - Polysaccharides
KW - Red wines
KW - Saccharomyces cerevisiae
UR - http://www.scopus.com/inward/record.url?scp=84875920130&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2013.01.020
DO - 10.1016/j.foodchem.2013.01.020
M3 - Article
C2 - 23561208
AN - SCOPUS:84875920130
SN - 0308-8146
VL - 139
SP - 1044
EP - 1051
JO - Food Chemistry
JF - Food Chemistry
IS - 1-4
ER -