Different commercial yeast strains affecting the volatile and sensory profile of cava base wine

被引：125

作者：

Torrens, Jordi ^{[1
]}

Urpi, Pilar ^{[1
]}

Riu-Aurnatell, Montserrat ^{[2
]}

Vichi, Stefania ^{[2
]}

Lopez-Tamames, Elvira ^{[2
]}

Buxaderas, Susana ^{[2
]}

机构：

[1] Freixenent SA, Barcelona 08770, Spain

[2] Univ Barcelona, Fac Farm, XaRTA, Dept Nutr & Bromatol, E-08028 Barcelona, Spain

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2008年 / 124卷 / 01期

关键词：

yeast; sparkling wine; base wine; volatile; profile; sensory properties;

D O I：

10.1016/j.ijfoodmicro.2008.02.023

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

36 semi-industrial fermentations were carried out with 6 different yeast strains in order to assess differences in the wines' chemical and volatile profile. Two of the tested strains (Y3 and Y6) showed the fastest fermentation rates throughout 3 harvests and on 2 grape varieties. The wines fermented by three of the tested strains (Y5, Y3 and Y4) stand out for their high amounts of esters and. possessed the highest fruity character. Wines from strains producing low amounts of esters and high concentrations of medium chain fatty acids, higher alcohols and six-carbon alcohols were the least appreciated at the sensory analysis. The data obtained in the present study show how the yeast strain quantitatively affects the final chemical and volatile composition of cava base wines and have repercussions on their sensory profile, independently of must variety and harvest year. (C) 2008 Elsevier B.V. All rights reserved.

引用

页码：48 / 57

页数：10

共 33 条

[1] Yeast influence on volatile composition of wines [J].