AI Article Synopsis
- The aroma components in sparkling wines are influenced by various factors such as grape variety, yeast type, and winemaking methods.
- This study focused on four commercial yeasts and their effect on the volatile makeup of sparkling wines made from Muscat Ottonel grapes.
- Results indicated that the type of yeast used significantly affects the volatile compounds and sensory characteristics of the wine, while only slight changes in physical-chemical parameters were noted.
Article Abstract
The occurrence of aroma constituents in sparkling wines, with direct impact on their organoleptic characteristics, is affected by several factors, for example the base-wine particularities, grapes cultivar conditions, inoculated yeasts, the aging stage, and wine-making practices. This study evaluated the influence of different four commercial yeasts (IOC FIZZ™, IOC DIVINE™, LEVULIA CRISTAL™, and IOC 18-2007™) on the volatile composition of experimental sparkling wines. For this, five sparkling wines variants from the Muscat Ottonel grape variety were obtained. The base-wine was obtained through reverse osmosis and had a predetermined alcoholic concentration (10.5% vol.). In order to fulfill the proposed purpose, the experimental sparkling wines were characterized by the physical-chemical parameters (according to International Organization of Vine and Wine methods of analysis), volatile fraction (using gas-chromatography coupled with mass spectrometry technique), and sensory descriptors. Data showed a key impact on the concentration of the volatile constituents ( < 0.05), depending on the type of inoculated yeast for the second fermentation. Regarding the sensory analysis, important differences can be observed due to the type of inoculated yeast. Only a minor influence on the physical-chemical parameters was registered.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7911823 | PMC |
| http://dx.doi.org/10.3390/foods10020247 | DOI Listing |
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