Influence of supplementation with two specific inactivated dry yeast and grape-skin extract on the color and composition of red wine
Wines from grapes of Cabernet Sauvignon of the AOC Tarragona were elaborated with supplementation or not of two specific inactivated dry yeasts (Optired® and Optimum Red®; Lallemand Inc.) or with an experimental grape-skin extract. All the wines treated were significantly less astringent than the co...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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EDP Sciences
2019-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/full_html/2019/01/bioconf-oiv2018_02004/bioconf-oiv2018_02004.html |
| _version_ | 1818727139023781888 |
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| author | Gombau J. Pons P. Fernández D. Heras J.M. Sieczkowski N. Canals J.M. Zamora F. |
| author_facet | Gombau J. Pons P. Fernández D. Heras J.M. Sieczkowski N. Canals J.M. Zamora F. |
| author_sort | Gombau J. |
| collection | DOAJ |
| description | Wines from grapes of Cabernet Sauvignon of the AOC Tarragona were elaborated with supplementation or not of two specific inactivated dry yeasts (Optired® and Optimum Red®; Lallemand Inc.) or with an experimental grape-skin extract. All the wines treated were significantly less astringent than the control wine because both inactivated dry yeast and the skin extract released polysaccharides which probably inhibit interactions between salivary proteins and tannins, and because their presence decrease the proportion of seed tannins and increase the proportion of skin tannins in the final wines. |
| first_indexed | 2024-12-17T22:09:21Z |
| format | Article |
| id | doaj.art-6c275dfddf464ef89af3a50278c5f2c7 |
| institution | Directory Open Access Journal |
| issn | 2117-4458 |
| language | English |
| last_indexed | 2024-12-17T22:09:21Z |
| publishDate | 2019-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj.art-6c275dfddf464ef89af3a50278c5f2c72022-12-21T21:30:47ZengEDP SciencesBIO Web of Conferences2117-44582019-01-01120200410.1051/bioconf/20191202004bioconf-oiv2018_02004Influence of supplementation with two specific inactivated dry yeast and grape-skin extract on the color and composition of red wineGombau J.0Pons P.1Fernández D.2Heras J.M.3Sieczkowski N.4Canals J.M.5Zamora F.6Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i VirgiliDepartament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i VirgiliDepartament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i VirgiliLallemand Bio S.L. C/ Galileu 303. 1a plantaLallemand Bio S.L. C/ Galileu 303. 1a plantaDepartament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i VirgiliDepartament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i VirgiliWines from grapes of Cabernet Sauvignon of the AOC Tarragona were elaborated with supplementation or not of two specific inactivated dry yeasts (Optired® and Optimum Red®; Lallemand Inc.) or with an experimental grape-skin extract. All the wines treated were significantly less astringent than the control wine because both inactivated dry yeast and the skin extract released polysaccharides which probably inhibit interactions between salivary proteins and tannins, and because their presence decrease the proportion of seed tannins and increase the proportion of skin tannins in the final wines.https://www.bio-conferences.org/articles/bioconf/full_html/2019/01/bioconf-oiv2018_02004/bioconf-oiv2018_02004.html |
| spellingShingle | Gombau J. Pons P. Fernández D. Heras J.M. Sieczkowski N. Canals J.M. Zamora F. Influence of supplementation with two specific inactivated dry yeast and grape-skin extract on the color and composition of red wine BIO Web of Conferences |
| title | Influence of supplementation with two specific inactivated dry yeast and grape-skin extract on the color and composition of red wine |
| title_full | Influence of supplementation with two specific inactivated dry yeast and grape-skin extract on the color and composition of red wine |
| title_fullStr | Influence of supplementation with two specific inactivated dry yeast and grape-skin extract on the color and composition of red wine |
| title_full_unstemmed | Influence of supplementation with two specific inactivated dry yeast and grape-skin extract on the color and composition of red wine |
| title_short | Influence of supplementation with two specific inactivated dry yeast and grape-skin extract on the color and composition of red wine |
| title_sort | influence of supplementation with two specific inactivated dry yeast and grape skin extract on the color and composition of red wine |
| url | https://www.bio-conferences.org/articles/bioconf/full_html/2019/01/bioconf-oiv2018_02004/bioconf-oiv2018_02004.html |
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