Alcoholes no vínicos para la mejora del desarrollo del velo de flor y de las características sensoriales de los vinos Finos de la D.O. Jerez-Xérèz-Sherry
Abstract The wines produced in the Jerez-Xérès-Sherry Designation of Origin fall within the category of Fortified Wines, according to Regulation 1308/2013 of the European Parliament, which stipulates that they must be exclusively fortified with wine alcohol, with an acquired alcoholic strength betwe...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2023-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/full_html/2023/13/bioconf_oiv2023_02011/bioconf_oiv2023_02011.html |
| _version_ | 1797364746866917376 |
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| author | Florido-Barba Antonio Cordero-Bueso Gustavo Cantoral Jesús Manuel |
| author_facet | Florido-Barba Antonio Cordero-Bueso Gustavo Cantoral Jesús Manuel |
| author_sort | Florido-Barba Antonio |
| collection | DOAJ |
| description | Abstract
The wines produced in the Jerez-Xérès-Sherry Designation of Origin fall within the category of Fortified Wines, according to Regulation 1308/2013 of the European Parliament, which stipulates that they must be exclusively fortified with wine alcohol, with an acquired alcoholic strength between 95.0% and 96.0%. However, there are other alternative alcohols whose behavior is unknown but could be equally effective in the development of biological aging, with an impact on the final product quality and lower economic costs. This study examines the effect of using malt alcohols, grape pomace, agave, sugarcane, and cereal alcohols, as well as wine alcohols obtained through different distillation methods and at varying alcohol concentrations, for fortifying wines subjected to biological aging. The development of the "flor" yeast veil will be evaluated under each aging condition and isolated and characterized using molecular techniques. Additionally, the base wine fortified with the different alcohols will be monitored and analyzed both physicochemically and organoleptically. |
| first_indexed | 2024-03-08T16:40:32Z |
| format | Article |
| id | doaj.art-cab1dc530eaf494e9d1915a1f93b0d97 |
| institution | Directory Open Access Journal |
| issn | 2117-4458 |
| language | English |
| last_indexed | 2024-03-08T16:40:32Z |
| publishDate | 2023-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj.art-cab1dc530eaf494e9d1915a1f93b0d972024-01-05T10:33:20ZengEDP SciencesBIO Web of Conferences2117-44582023-01-01680201110.1051/bioconf/20236802011bioconf_oiv2023_02011Alcoholes no vínicos para la mejora del desarrollo del velo de flor y de las características sensoriales de los vinos Finos de la D.O. Jerez-Xérèz-SherryFlorido-Barba Antonio0Cordero-Bueso Gustavo1Cantoral Jesús Manuel2Department of Biomedicine, Biotechnology and Public Health, University of CádizDepartment of Biomedicine, Biotechnology and Public Health, University of CádizDepartment of Biomedicine, Biotechnology and Public Health, University of CádizAbstract The wines produced in the Jerez-Xérès-Sherry Designation of Origin fall within the category of Fortified Wines, according to Regulation 1308/2013 of the European Parliament, which stipulates that they must be exclusively fortified with wine alcohol, with an acquired alcoholic strength between 95.0% and 96.0%. However, there are other alternative alcohols whose behavior is unknown but could be equally effective in the development of biological aging, with an impact on the final product quality and lower economic costs. This study examines the effect of using malt alcohols, grape pomace, agave, sugarcane, and cereal alcohols, as well as wine alcohols obtained through different distillation methods and at varying alcohol concentrations, for fortifying wines subjected to biological aging. The development of the "flor" yeast veil will be evaluated under each aging condition and isolated and characterized using molecular techniques. Additionally, the base wine fortified with the different alcohols will be monitored and analyzed both physicochemically and organoleptically.https://www.bio-conferences.org/articles/bioconf/full_html/2023/13/bioconf_oiv2023_02011/bioconf_oiv2023_02011.html |
| spellingShingle | Florido-Barba Antonio Cordero-Bueso Gustavo Cantoral Jesús Manuel Alcoholes no vínicos para la mejora del desarrollo del velo de flor y de las características sensoriales de los vinos Finos de la D.O. Jerez-Xérèz-Sherry BIO Web of Conferences |
| title | Alcoholes no vínicos para la mejora del desarrollo del velo de flor y de las características sensoriales de los vinos Finos de la D.O. Jerez-Xérèz-Sherry |
| title_full | Alcoholes no vínicos para la mejora del desarrollo del velo de flor y de las características sensoriales de los vinos Finos de la D.O. Jerez-Xérèz-Sherry |
| title_fullStr | Alcoholes no vínicos para la mejora del desarrollo del velo de flor y de las características sensoriales de los vinos Finos de la D.O. Jerez-Xérèz-Sherry |
| title_full_unstemmed | Alcoholes no vínicos para la mejora del desarrollo del velo de flor y de las características sensoriales de los vinos Finos de la D.O. Jerez-Xérèz-Sherry |
| title_short | Alcoholes no vínicos para la mejora del desarrollo del velo de flor y de las características sensoriales de los vinos Finos de la D.O. Jerez-Xérèz-Sherry |
| title_sort | alcoholes no vinicos para la mejora del desarrollo del velo de flor y de las caracteristicas sensoriales de los vinos finos de la d o jerez xerez sherry |
| url | https://www.bio-conferences.org/articles/bioconf/full_html/2023/13/bioconf_oiv2023_02011/bioconf_oiv2023_02011.html |
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