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Physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ wines fermented with Saccharomyces and non-Saccharomyces yeasts
- Source :
- Ciência Rural, Vol 50, Iss 6 (2020), Ciência Rural v.50 n.6 2020, Ciência Rural, Universidade Federal de Santa Maria (UFSM), instacron:UFSM
- Publication Year :
- 2020
- Publisher :
- Universidade Federal de Santa Maria, 2020.
-
Abstract
- EnglishThe sensory quality of wines is affected by the compounds produced by the action of the yeasts used in alcoholic fermentation. This work aimed at assessing the physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ white wines produced by using the Saccharomyces and non-Saccharomyces yeasts. The yeasts S. cerevisiae, S. cerevisiae cerevisiae, S. bayanus, Torulaspora delbrueckii and Metschnikowia pulcherrima were inoculated individually into the must. For 10 days, the alcohol was left to ferment in 7 L carboys in triplicate, at 15o C temperature. The standard physicochemical analyses were done and the quality of the wines was determined. The volatile compounds were identified and quantitative descriptive sensory analyses were performed. All the yeasts produced wines with the characteristic alcohol, volatile acidity and residual sugar content as stipulated by the Brazilian legislation. The T. delbrueckii yeast produced high-content phenylethyl acetate, isoamyl acetate and ethyl decanoate wines, of superior olfactory quality and sensory rating portuguesDurante a fermentacao alcoolica as leveduras produzem compostos que influenciam a qualidade sensorial dos vinhos. O objetivo do trabalho foi avaliar as propriedades fisico-quimicas, aromaticas e sensoriais do vinho branco da variedade Riesling Italico elaborado a partir de leveduras Saccharomyces e “nao-Saccharomyces”. Foram inoculadas separadamente no mosto as leveduras S. cerevisiae, S. cerevisiae cerevisiae, S. bayanus, Torulaspora delbrueckii e Metschnikowia pulcherrima. A fermentacao alcoolica ocorreu em garrafoes com 7 L de mosto, em triplicata, por 10 dias a 15 oC. Foram realizadas analises fisico-quimicas padrao e de identificacao da qualidade dos vinhos, alem das analises de compostos volateis e sensorial descritiva quantitativa. Todas as leveduras produziram vinhos com teores de alcool, acidez volatil e acucar residual de acordo com a legislacao. A levedura T. delbrueckii produz vinhos com concentracoes elevadas de acetato de feniletila, acetato de isoamila e decanoato de etila, resultando em boa qualidade olfativa e avaliacao sensorial.
- Subjects :
- Agriculture (General)
Isoamyl acetate
white wines
Torulaspora delbrueckii
Ethanol fermentation
Sensory analysis
Saccharomyces
S1-972
03 medical and health sciences
chemistry.chemical_compound
0404 agricultural biotechnology
Ethyl decanoate
Food science
volatile compounds
0303 health sciences
General Veterinary
biology
030306 microbiology
Chemistry
food and beverages
Agriculture
04 agricultural and veterinary sciences
biology.organism_classification
Metschnikowia pulcherrima
040401 food science
sensory analysis
Animal Science and Zoology
Fermentation
Agronomy and Crop Science
Subjects
Details
- Language :
- English
- ISSN :
- 16784596
- Volume :
- 50
- Issue :
- 6
- Database :
- OpenAIRE
- Journal :
- Ciência Rural
- Accession number :
- edsair.doi.dedup.....5474d15fcbf9533a25ab8192e87f23ce