Influence of Saccharomyces uvarum on Volatile Acidity, Aromatic and Sensory Profile of Malvasia delle Lipari Wine
The present study investigated chemical and sensory properties of Malvasia delle Lipari DOC (Denomination of Controlled Origin) wine fermented with a cryotolerant strain of Saccharomyces uvarum, characterized by low levels of acetic acid production. In particular, experimental wine was tested for vo...
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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2007-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | http://hrcak.srce.hr/file/48179 |
| _version_ | 1827616241834000384 |
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| author | Carlo Nicolosi Asmundo Carmela Maria Lanza Cinzia Caggia Fabio Licciardello Cristina Restuccia Giuseppe Muratore |
| author_facet | Carlo Nicolosi Asmundo Carmela Maria Lanza Cinzia Caggia Fabio Licciardello Cristina Restuccia Giuseppe Muratore |
| author_sort | Carlo Nicolosi Asmundo |
| collection | DOAJ |
| description | The present study investigated chemical and sensory properties of Malvasia delle Lipari DOC (Denomination of Controlled Origin) wine fermented with a cryotolerant strain of Saccharomyces uvarum, characterized by low levels of acetic acid production. In particular, experimental wine was tested for volatile acidity and for aromatic profile by gas chromatography and the results were compared with the same wine produced with a commercial strain of Saccharomyces cerevisiae. Sensory analysis was carried out to assess the identification of experimental wine as Malvasia delle Lipari by defining its sensory profile. Fermentation with S. uvarum gave a final product with lower volatile acidity, lower alcohol content and higher total acidity. Moreover, differences in the aroma profile could be ascribed to different characteristics of the yeasts. Concerning sensorial analysis, the panel assigned higher scores in positive attributes to the wine fermented with S. uvarum. |
| first_indexed | 2024-03-09T09:23:37Z |
| format | Article |
| id | doaj.art-f6aecb77df6a4966b921d20873f69a8c |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-03-09T09:23:37Z |
| publishDate | 2007-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-f6aecb77df6a4966b921d20873f69a8c2023-12-02T06:55:02ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062007-01-01451101106Influence of Saccharomyces uvarum on Volatile Acidity, Aromatic and Sensory Profile of Malvasia delle Lipari WineCarlo Nicolosi Asmundo0Carmela Maria Lanza1Cinzia Caggia2Fabio Licciardello3Cristina Restuccia4Giuseppe Muratore5Dipartimento di Orto-Floro-Arboricoltura e Tecnologie Agroalimentari – Sezione Tecnologie Agroalimentari, Facoltà di Agraria, Università degli Studi di Catania, Via Santa Sofia 98, I-95123 Catania, ItalyDipartimento di Orto-Floro-Arboricoltura e Tecnologie Agroalimentari – Sezione Tecnologie Agroalimentari, Facoltà di Agraria, Università degli Studi di Catania, Via Santa Sofia 98, I-95123 Catania, ItalyDipartimento di Orto-Floro-Arboricoltura e Tecnologie Agroalimentari – Sezione Tecnologie Agroalimentari, Facoltà di Agraria, Università degli Studi di Catania, Via Santa Sofia 98, I-95123 Catania, ItalyDipartimento di Orto-Floro-Arboricoltura e Tecnologie Agroalimentari – Sezione Tecnologie Agroalimentari, Facoltà di Agraria, Università degli Studi di Catania, Via Santa Sofia 98, I-95123 Catania, ItalyDipartimento di Orto-Floro-Arboricoltura e Tecnologie Agroalimentari – Sezione Tecnologie Agroalimentari, Facoltà di Agraria, Università degli Studi di Catania, Via Santa Sofia 98, I-95123 Catania, ItalyDipartimento di Orto-Floro-Arboricoltura e Tecnologie Agroalimentari – Sezione Tecnologie Agroalimentari, Facoltà di Agraria, Università degli Studi di Catania, Via Santa Sofia 98, I-95123 Catania, ItalyThe present study investigated chemical and sensory properties of Malvasia delle Lipari DOC (Denomination of Controlled Origin) wine fermented with a cryotolerant strain of Saccharomyces uvarum, characterized by low levels of acetic acid production. In particular, experimental wine was tested for volatile acidity and for aromatic profile by gas chromatography and the results were compared with the same wine produced with a commercial strain of Saccharomyces cerevisiae. Sensory analysis was carried out to assess the identification of experimental wine as Malvasia delle Lipari by defining its sensory profile. Fermentation with S. uvarum gave a final product with lower volatile acidity, lower alcohol content and higher total acidity. Moreover, differences in the aroma profile could be ascribed to different characteristics of the yeasts. Concerning sensorial analysis, the panel assigned higher scores in positive attributes to the wine fermented with S. uvarum.http://hrcak.srce.hr/file/48179Malvasia delle Lipari DOC wineSaccharomyces uvarumvolatile aciditywine aroma |
| spellingShingle | Carlo Nicolosi Asmundo Carmela Maria Lanza Cinzia Caggia Fabio Licciardello Cristina Restuccia Giuseppe Muratore Influence of Saccharomyces uvarum on Volatile Acidity, Aromatic and Sensory Profile of Malvasia delle Lipari Wine Food Technology and Biotechnology Malvasia delle Lipari DOC wine Saccharomyces uvarum volatile acidity wine aroma |
| title | Influence of Saccharomyces uvarum on Volatile Acidity, Aromatic and Sensory Profile of Malvasia delle Lipari Wine |
| title_full | Influence of Saccharomyces uvarum on Volatile Acidity, Aromatic and Sensory Profile of Malvasia delle Lipari Wine |
| title_fullStr | Influence of Saccharomyces uvarum on Volatile Acidity, Aromatic and Sensory Profile of Malvasia delle Lipari Wine |
| title_full_unstemmed | Influence of Saccharomyces uvarum on Volatile Acidity, Aromatic and Sensory Profile of Malvasia delle Lipari Wine |
| title_short | Influence of Saccharomyces uvarum on Volatile Acidity, Aromatic and Sensory Profile of Malvasia delle Lipari Wine |
| title_sort | influence of saccharomyces uvarum on volatile acidity aromatic and sensory profile of malvasia delle lipari wine |
| topic | Malvasia delle Lipari DOC wine Saccharomyces uvarum volatile acidity wine aroma |
| url | http://hrcak.srce.hr/file/48179 |
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