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

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• 作者：Silvia P茅rez-Magari帽o ; Leticia Mart铆nez-Lapuente ; Marta Bueno-Herrera ; Miriam Ortega-Heras ; Zenaida Guadalupe ; Bel茅n Ayestar谩n
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2015
• 出版时间：June 17, 2015
• 年：2015
• 卷：63
• 期：23
• 页码：5670-5681
• 全文大小：432K
• ISSN：1520-5118

文摘

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 ros茅 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.