IRNASUS 26003
INSTITUTO DE INVESTIGACIONES EN RECURSOS NATURALES Y SUSTENTABILIDAD JOSE SANCHEZ LABRADOR S.J.
Unidad Ejecutora - UE
artículos
Título:
Chemical and sensory features of Torrontés Riojano sparkling wines produced by second fermentation in bottle using different Saccharomyces strains
Autor/es:
DELLACASSA, EDUARDO; RAYMOND EDER, MARÍA LAURA; CARRAU, FRANCISCO; FARIÑA, LAURA; ROSA, ALBERTO LUIS
Revista:
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Editorial:
SAGE PUBLICATIONS LTD
Referencias:
Año: 2020
ISSN:
1082-0132
Resumen:
Chemical and sensory properties of Torronte´s Riojano sparkling wines, prepared using second fermentation with Saccharomyces strains EC1118, bayanus C12 and IFI473I, were explored. All sparkling wines showed high levels of several volatile ethyl esters and terpenes associated to fruity and floral aromas. The sensory profiles showed significant differences for the floral aroma descriptor among EC1118, bayanus C12 and IFI473I and for bubble persistence for strain bayanus C12. Our results suggest that the sensory properties of these sparkling wines could be dependent on the chemical and organoleptic properties of the base wine more than the yeast strain used for second fermentation., , ,,
