RT Journal Article
T1 Outlining the influence of non-conventional yeasts in wine ageing over lees
A1 Belda Aguilar, Ignacio
A1 Navascués, Eva
A1 Marquina Díaz, Domingo
A1 Santos de la Sen, Antonio
AB During the last decade, the use of innovative yeast cultures of both Saccharomyces cerevisiae and non-Saccharomyces yeasts as alternative tools to manage the winemaking process have turned the enology industry. Although the contribution of different yeast species to wine quality during fermentation is increasingly understood, information about their role in wine ageing over lees is really scarce. This work aims to analyse the incidence of three non-Saccharomyces yeast species of oenological interest (Torulaspora delbrueckii, Lachancea thermotolerans and Metschnikowia pulcherrima) and of a commercial mannoprotein-overproducer S. cerevisiae strain compared with a conventional industrial yeast strain during wine ageing over lees. To evaluate their incidence in mouthfeel properties of wine after 4 months of ageing, the mannoprotein content of wines was evaluated, together with other wine analytic parameters, such as colour and aroma, biogenic amines and amino acids profile. Some differences among the studied parameters were observed during the study, especially regarding the mannoprotein concentration of wines. Our results suggest that the use of T. delbrueckii lees in wine ageing is a useful tool for the improvement of overall wine quality by notably increasing mannoproteins, reaching values higher than obtained using a S. cerevisiae overproducer strain.
PB Wiley
SN 0749-503X, ESSN: 1097-0061
YR 2016
FD 2016-07
LK https://hdl.handle.net/20.500.14352/23281
UL https://hdl.handle.net/20.500.14352/23281
LA eng
NO Centro para el Desarrollo Tecnológico Industrial (CDTI, España)
NO Agrovin SA
DS Docta Complutense
RD 27 abr 2024