New Insights about the Influence of Yeasts Autolysis on Sparkling Wines Composition and Quality

Pons-Mercadé, Pere; Giménez, Pol; Vilomara, Glòria; Conde, Marta Hernández; Cantos, Antoni; Rozès, Nicolás; Ferrer, Sergi; Canals, Joan Miquel; Zamora, Fernando

doi:10.5772/intechopen.101314

Cited by 2 publications

(2 citation statements)

References 36 publications

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“…The total proteins and total polysaccharide concentrations were lower in the sparkling wines inoculated with the GPY-grown yeast than in those inoculated with the pied de cuveprepared yeast, although only the polysaccharide content showed significant differences (Table 2). The proteins and polysaccharides in the sparkling wines came from the base wine and the cellular autolysis [43]. If we bear in mind that the base wine was the same, then the differences found in the protein and polysaccharide contents in wines would likely be due to distinct autolysis degrees of yeast prepared by differing procedures.…”

Section: Parameters Related To Yeast Autolysis and Foaming Propertiesmentioning

confidence: 99%

Influence of the Dry Yeast Preparation Method on Final Sparkling Wine Characteristics

et al. 2022

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The effect of preparing the commercial yeast prise de mousse S. cerevisiae IOC 18-2007 on the second fermentation kinetics of a Macabeo white base wine was evaluated. The influence of yeast preparation on the final “Cava” sparkling wines was determined. The medium glucose, peptone, yeast extract (GPY medium), and the characteristic classic pied de cuve procedure were used to prepare the inoculum, which was placed besides a tirage liqueur inside bottles in which a second fermentation took place by the “traditional method”. The fermentation kinetics were similar for the first 60 days regardless of the employed yeast inoculum preparation. In both cases, glucose was exhausted and a few grams of fructose remained on day 30. The ethanol concentration after 60 days was the same in all of the wines. The sparkling wines inoculated with the GPY-grown yeasts showed higher titratable acidity, lower total polysaccharide and protein contents, and greater foamability (HM) and foam stability (HS). Regarding volatile compounds, these wines contained higher esters, fatty acids, higher alcohols, and γ-butyrolactone. Differences in the wine’s visual and flavor attributes were not significant no matter what inoculum was used. However, the aroma score was significantly higher in the wines inoculated with the pied de cuve-prepared yeasts.

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Section: Parameters Related To Yeast Autolysis and Foaming Propertiesmentioning

confidence: 99%

Influence of the Dry Yeast Preparation Method on Final Sparkling Wine Characteristics

et al. 2022

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“…For instance, Pueyo et al [6] found that tartaric acid is positively correlated with the foam height. On the other hand, the visual properties of sparkling wines, such as the foam height and the foam persistence [7], represent the first attributes observed by consumers.…”

Section: Introductionmentioning

confidence: 99%

Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines

Domizio,

Luciano,

Marino

et al. 2023

Molecules

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Climate change is causing a significant decrease in the total acidity of grapes and related wines. This represents a serious issue for sparkling wine production. Consequently, before the second fermentation, the acidification of base wines is often necessary. However, the impacts of the most important organic acids on the foam properties of sparkling wines are not yet well known. The impacts of the addition of tartaric, malic, citric, and lactic acid on the quality of Falanghina and Bombino sparkling wines were evaluated. Analyses were performed soon after the second fermentation and one year after aging sur lees. The addition of each different organic acid to the two base wines resulted in significant changes in the sparkling wines not only in terms of pH, titratable acidity, and buffering capacity but also in the content of total amino acids and, in some cases, in the height of the foam and its stability over time. For both grape varieties, acidified wines showed a lower content of total amino acids in comparison with the control wines. The addition of lactic acid determined a higher persistency of the foam even after one year of aging sur lees only in Falanghina wines. The results obtained herein highlight the importance of organic acids and the pH of the base wines for the content of amino acids in sparkling wines. No strict correlation between organic acid addition and the foamability of wines was observed.

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New Insights about the Influence of Yeasts Autolysis on Sparkling Wines Composition and Quality

Cited by 2 publications

References 36 publications

Influence of the Dry Yeast Preparation Method on Final Sparkling Wine Characteristics

Influence of the Dry Yeast Preparation Method on Final Sparkling Wine Characteristics

Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines

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