RT Journal Article
T1 Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines
A1 Chen, Kai
A1 Escott, Carlos
A1 Loira, Iris
A1 del Fresno, Juan Manuel
A1 Morata, Antonio
A1 Wendu Tesfaye, 
A1 Calderon, Fernando
A1 Suárez-Lepe, Jose Antonio
A1 Han, Shunyu
A1 Benito, Santiago
AB Today, many non-Saccharomyces strains have been verified can be positive for the development of wine anthocyanin and aroma in different fermentation scenarios. Moreover, oenological tannins are widely used in wine industry to improve the colour profile and aroma complexity. The aim of this work is to analyze the fermentation characters of non-Saccharomyces strains and investigate the effects of pre-fermentative addition of oenological tannins on the wine components as well as sensory properties. For this purpose, five selected non-Saccharomyces strains and grape seed tannin were used to carry out the different fermentation trials. As a result, the grape seed tannin were less likely to influence growth kinetics of non-Saccharomyces strains. Schizosaccharomyces pombe has been proved can be effective to reduce the malic acid content while increase the level of vinylphenolic pyranoanthocyanin, which is positive for wine colour stability. Pre-fermentative use of oenological tannin was verified could be beneficial for the wines fermented with non-Saccharomyces regarding the improvement of wine colour, anthocyanin composition and the complexity of volatile compounds. Nevertheless, sensory analysis showed that oenological tannin could be less effective to modify the aroma impression of non-Saccharomyces wines.
PB Elsevier
SN 0740-0020
YR 2018
FD 2018-02
LK https://hdl.handle.net/20.500.14352/109813
UL https://hdl.handle.net/20.500.14352/109813
LA eng
NO Chen, K., Escott, C., Loira, I., del Fresno, J.M., Morata, M., Tesfaye, W., Calderon, C., Suárez-Lepe, J.A., Han, S., Benito,S. 2018. Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines, Food Microbiology, 69, 51-63,doi 10.1016/j.fm.2017.07.018.
NO Ministerio de Economía y Competitividad (España)
DS Docta Complutense
RD 21 abr 2025