Evolution of aromatic compounds during the second fermentation and aging of Brazilian sparkling wine
In this work, we evaluate the physic-chemical characteristics and volatile compounds during the second fermentation and aging of typical Brazilian sparkling wines. For this purpose, second fermentations were conducted by the traditional method using a base wine elaborated with Pinot Noir, Chardonnay...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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EDP Sciences
2016-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | http://dx.doi.org/10.1051/bioconf/20160702019 |
| _version_ | 1819183005052174336 |
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| author | Verzeletti Andrelise Echeverrigaray Sergio Cardoso Alejandro Vanderlinde Regina Delamare Ana Paula Longaray |
| author_facet | Verzeletti Andrelise Echeverrigaray Sergio Cardoso Alejandro Vanderlinde Regina Delamare Ana Paula Longaray |
| author_sort | Verzeletti Andrelise |
| collection | DOAJ |
| description | In this work, we evaluate the physic-chemical characteristics and volatile compounds during the second fermentation and aging of typical Brazilian sparkling wines. For this purpose, second fermentations were conducted by the traditional method using a base wine elaborated with Pinot Noir, Chardonnay and Riesling Italic, and fermented with S. cerevisiae vr. bayanus EC1118 strain. Samples were collected from 0 to 360 days, and evaluated with respect to the basic physic-chemical characteristics, yeast population, and the concentration of volatile compounds. The results showed that the second fermentation, other than an increment in the alcohol concentration leads to a small increase in volatile acidity, where total acidity decreased during fermentation, and increase again during aging. Yeast population declined rapidly after fermentation, but autolysis initiated just after 9 month of aging. Based on the concentration of volatile compounds, three profiles could be defined: (1) a fermentation profile defined by higher concentrations of acetates and lower concentrations of ethylates and fatty acids; (2) a post-fermentation profile with intermediary concentrations of acetates, and increased concentrations of fatty acids, and their ethyl esters; and (3) a mature profile with higher concentrations of diethyl succinate, fusel alcohols, volatile fatty acids, and their ethyl esters, and lower concentrations of acetates. |
| first_indexed | 2024-12-22T22:55:08Z |
| format | Article |
| id | doaj.art-dd71b30f97ca4bd19bf5e2738f8034be |
| institution | Directory Open Access Journal |
| issn | 2117-4458 |
| language | English |
| last_indexed | 2024-12-22T22:55:08Z |
| publishDate | 2016-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj.art-dd71b30f97ca4bd19bf5e2738f8034be2022-12-21T18:09:50ZengEDP SciencesBIO Web of Conferences2117-44582016-01-0170201910.1051/bioconf/20160702019bioconf-oiv2016_02019Evolution of aromatic compounds during the second fermentation and aging of Brazilian sparkling wineVerzeletti Andrelise0Echeverrigaray Sergio1Cardoso Alejandro2Vanderlinde ReginaDelamare Ana Paula Longaray3Institute of Biotechnology, University of Caxias do SulInstitute of Biotechnology, University of Caxias do SulVinícola Cia. PiagentiniInstitute of Biotechnology, University of Caxias do SulIn this work, we evaluate the physic-chemical characteristics and volatile compounds during the second fermentation and aging of typical Brazilian sparkling wines. For this purpose, second fermentations were conducted by the traditional method using a base wine elaborated with Pinot Noir, Chardonnay and Riesling Italic, and fermented with S. cerevisiae vr. bayanus EC1118 strain. Samples were collected from 0 to 360 days, and evaluated with respect to the basic physic-chemical characteristics, yeast population, and the concentration of volatile compounds. The results showed that the second fermentation, other than an increment in the alcohol concentration leads to a small increase in volatile acidity, where total acidity decreased during fermentation, and increase again during aging. Yeast population declined rapidly after fermentation, but autolysis initiated just after 9 month of aging. Based on the concentration of volatile compounds, three profiles could be defined: (1) a fermentation profile defined by higher concentrations of acetates and lower concentrations of ethylates and fatty acids; (2) a post-fermentation profile with intermediary concentrations of acetates, and increased concentrations of fatty acids, and their ethyl esters; and (3) a mature profile with higher concentrations of diethyl succinate, fusel alcohols, volatile fatty acids, and their ethyl esters, and lower concentrations of acetates.http://dx.doi.org/10.1051/bioconf/20160702019 |
| spellingShingle | Verzeletti Andrelise Echeverrigaray Sergio Cardoso Alejandro Vanderlinde Regina Delamare Ana Paula Longaray Evolution of aromatic compounds during the second fermentation and aging of Brazilian sparkling wine BIO Web of Conferences |
| title | Evolution of aromatic compounds during the second fermentation and aging of Brazilian sparkling wine |
| title_full | Evolution of aromatic compounds during the second fermentation and aging of Brazilian sparkling wine |
| title_fullStr | Evolution of aromatic compounds during the second fermentation and aging of Brazilian sparkling wine |
| title_full_unstemmed | Evolution of aromatic compounds during the second fermentation and aging of Brazilian sparkling wine |
| title_short | Evolution of aromatic compounds during the second fermentation and aging of Brazilian sparkling wine |
| title_sort | evolution of aromatic compounds during the second fermentation and aging of brazilian sparkling wine |
| url | http://dx.doi.org/10.1051/bioconf/20160702019 |
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