Influence of supplementation with two specific inactivated dry yeast and grape-skin extract on the color and composition of red wine

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...

Full description

Bibliographic Details
Main Authors:	Gombau J., Pons P., Fernández D., Heras J.M., Sieczkowski N., Canals J.M., Zamora F.
Format:	Article
Language:	English
Published:	EDP Sciences 2019-01-01
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

Similar Items

Measuring the oxygen consumption rate of some inactivated dry yeasts: comparison with other common wine antioxidants
by: Pere Pons-Mercadé, et al.
Published: (2021-04-01)

Influence of supplementation with inactivated dry yeasts during the tirage of sparkling wines (Cava) on its composition, its foaming properties and its sensorial quality
by: Medina-Trujillo Laura, et al.
Published: (2017-01-01)

Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning
by: Marco Bustamante, et al.
Published: (2024-01-01)

The effect of grape ripening stage on red wine color
by: Ana Belén Bautista-Ortín, et al.
Published: (2006-03-01)

Influence of the micro-oxygenation dose and supplementation with oak staves of different potential of ellagitannin release on wine color and composition
by: Navarro M., et al.
Published: (2019-01-01)

Enhance Wine Production Potential by Using Fresh and Dried Red Grape and Blueberry Mixtures with Different Yeast Strains for Fermentation
by: Juan Martín-Gómez, et al.
Published: (2023-10-01)

How Pre-Harvest Inactivated Yeast Treatment May Influence the Norisoprenoid Aroma Potential in Wine Grapes
by: Pasquale Crupi, et al.
Published: (2020-05-01)

Inoculation with a selected strain of <i>Metschnikowia pulcherrima</i> as a bioprotective alternative to sulphites for preventing browning of white grape must
by: Marco Bustamante, et al.
Published: (2024-03-01)

Contribution of Grape Skins and Yeast Choice on the Aroma Profiles of Wines Produced from Pinot Noir and Synthetic Grape Musts
by: Yifeng Qiao, et al.
Published: (2021-08-01)

Study of the effectiveness of a strain of Saccharomyces cerevisiae selected for the production of wines with higher acidity and lower alcoholic strength
by: Pascual Olga, et al.
Published: (2017-01-01)

Impact of Must Replacement and Hot Pre-Fermentative Maceration on the Color of Uruguayan Tannat Red Wines
by: Diego Piccardo, et al.
Published: (2019-09-01)

Exploring the role of grape cell wall and yeast polysaccharides in the extraction and stabilisation of anthocyanins and tannins in red wines
by: Jean-Claude Boulet, et al.
Published: (2024-02-01)

Biogenic amines in red wine: The impact of technological processing of grape and wine
by: Tatjana KOŠMERL, et al.
Published: (2013-11-01)

Changes in the phenolic complex of red aboriginal grape varieties in the system “grapes – base wine sparkling wine”
by: Shmigelskaya Natalia, et al.
Published: (2023-01-01)

Impact of mannoproteins from different yeast species on wine properties
by: Carla Snyman, et al.
Published: (2023-12-01)

Anthocyanin profiles and color properties of red wines made from Vitis davidii and Vitis vinifera grapes
by: Yanlun Ju, et al.
Published: (2021-05-01)

Enological Tannin Effect on Red Wine Color and Pigment Composition and Relevance of the Yeast Fermentation Products
by: Ignacio García-Estévez, et al.
Published: (2017-11-01)

Isolation of yeasts from grapes for rice wine starter culture preparation
by: Rovellyn Lawrence Odong, et al.
Published: (2021)

Yeast and bacteria analysis of grape, wine and cellar equipments by PCR-DGGE
by: Vincent Renouf, et al.
Published: (2007-03-01)

Copigmentation of Malvidin-3-<i>O</i>-Monoglucoside by Oenological Tannins: Incidence on Wine Model Color in Function of Botanical Origin, pH and Ethanol Content
by: Adeline Vignault, et al.
Published: (2019-04-01)

Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines
by: Rubén Del Barrio-Galán, et al.
Published: (2019-04-01)

Influence of the Dry Yeast Preparation Method on Final Sparkling Wine Characteristics
by: Carmen Berbegal, et al.
Published: (2022-06-01)

Assessment of the content in volatile substances in dry white and red wines obtained with different yeast strains from the "Trifeshti" wine center
by: O. Soldatenco, et al.
Published: (2022-12-01)

Influence of cationic exchange for reducing pH on the composition and quality of sparkling wine
by: Arnau Just-Borràs, et al.
Published: (2023-08-01)

Quality Assessment of Red Wine Grapes through NIR Spectroscopy
by: Maria Inês Rouxinol, et al.
Published: (2022-03-01)

Grape Pulp Fiber as Possible Fining Agents for Red Wine
by: Andrea Osete-Alcaraz, et al.
Published: (2022-10-01)

Pulsed Electric Field Processing of Red Wine: Effect on Wine Quality and Microbial Inactivation
by: Gulsun Akdemir Evrendilek
Published: (2022-12-01)

Biotechnological strategies to reduce the doses of sulfur dioxide in white winemaking and avoid problems of browning
by: Giménez Pol, et al.
Published: (2023-01-01)

Indigenous Georgian wine-associated yeasts and grape cultivars to edit the wine quality in a precision oenology perspective
by: Ileana eVigentini, et al.
Published: (2016-03-01)

Effects of using cationic exchange for reducing pH on the composition and quality of sparkling wine (Cava)
by: Arnau Just-Borràs, et al.
Published: (2022-06-01)

Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated ageing
by: Marie Denat, et al.
Published: (2021-12-01)

Anthocyanins in Red Wine: Origin, Coloration and Reactions
by: ZHANG Xinke, ZHAO Xu, LIU Peitong, DUAN Changqing, DUAN Xuerong, YANG Jian, LI Demei, FAN Xuemei,
Published: (2023-12-01)

Methods to detect color imitation of red wines
by: Cherviak Sofia, et al.
Published: (2022-01-01)

Determination of Spoilage Yeasts in Different Red and White Wines
by: Attila Kántor, et al.
Published: (2023-09-01)

Optimised Extraction and Preliminary Characterisation of Mannoproteins from Non-<i>Saccharomyces</i> Wine Yeasts
by: Carla Snyman, et al.
Published: (2021-04-01)

Characteristic of physical and chemical properties of grapes and wines from red varieties
by: N. T. Siyukhova, et al.
Published: (2018-03-01)

Phenolic complex of red wine materials from grapes growing in the Crimea
by: Yermolin Dmitry, et al.
Published: (2020-01-01)

Technical and economic evaluation of maceration of red grapes for production everyday wine
by: F. Pezzi, et al.
Published: (2013-09-01)

Differential Adsorption of Ochratoxin A and Anthocyanins by Inactivated Yeasts and Yeast Cell Walls during Simulation of Wine Aging
by: Leonardo Petruzzi, et al.
Published: (2015-10-01)

Biocontrol of Grey Mould Disease on Grape Caused by Botrytis cinerea with Autochthonous Wine Yeasts
by: Peter Raspor, et al.
Published: (2010-01-01)