Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines
The occurrence of aroma constituents in sparkling wines, with direct impact on their organoleptic characteristics, is affected by several factors, for example the base-wine particularities, grapes cultivar conditions, inoculated yeasts, the aging stage, and wine-making practices. This study evaluate...
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| Format: | Article |
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MDPI AG
2021-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/2/247 |
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| author | Valeriu V. Cotea Mihai Cristian Focea Camelia Elena Luchian Lucia Cintia Colibaba Elena Cristina Scutarașu Niculaua Marius Cătălin Ioan Zamfir Andreea Popîrdă |
| author_facet | Valeriu V. Cotea Mihai Cristian Focea Camelia Elena Luchian Lucia Cintia Colibaba Elena Cristina Scutarașu Niculaua Marius Cătălin Ioan Zamfir Andreea Popîrdă |
| author_sort | Valeriu V. Cotea |
| collection | DOAJ |
| description | The occurrence of aroma constituents in sparkling wines, with direct impact on their organoleptic characteristics, is affected by several factors, for example the base-wine particularities, grapes cultivar conditions, inoculated yeasts, the aging stage, and wine-making practices. This study evaluated the influence of different four commercial yeasts (IOC FIZZ™, IOC DIVINE™, LEVULIA CRISTAL™, and IOC 18-2007™) on the volatile composition of experimental sparkling wines. For this, five sparkling wines variants from the Muscat Ottonel grape variety were obtained. The base-wine was obtained through reverse osmosis and had a predetermined alcoholic concentration (10.5% vol.). In order to fulfill the proposed purpose, the experimental sparkling wines were characterized by the physical–chemical parameters (according to International Organization of Vine and Wine methods of analysis), volatile fraction (using gas-chromatography coupled with mass spectrometry technique), and sensory descriptors. Data showed a key impact on the concentration of the volatile constituents (<i>p</i> < 0.05), depending on the type of inoculated yeast for the second fermentation. Regarding the sensory analysis, important differences can be observed due to the type of inoculated yeast. Only a minor influence on the physical–chemical parameters was registered. |
| first_indexed | 2024-03-09T03:39:57Z |
| format | Article |
| id | doaj.art-f8137f164e6f406ab2bdae1e73b1a749 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T03:39:57Z |
| publishDate | 2021-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-f8137f164e6f406ab2bdae1e73b1a7492023-12-03T14:42:39ZengMDPI AGFoods2304-81582021-01-0110224710.3390/foods10020247Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling WinesValeriu V. Cotea0Mihai Cristian Focea1Camelia Elena Luchian2Lucia Cintia Colibaba3Elena Cristina Scutarașu4Niculaua Marius5Cătălin Ioan Zamfir6Andreea Popîrdă7“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, 3rd M. Sadoveanu Alley, 700490 Iași, Romania“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, 3rd M. Sadoveanu Alley, 700490 Iași, Romania“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, 3rd M. Sadoveanu Alley, 700490 Iași, Romania“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, 3rd M. Sadoveanu Alley, 700490 Iași, Romania“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, 3rd M. Sadoveanu Alley, 700490 Iași, RomaniaResearch Center of Oenology, Romanian Academy—Iași Division, 9th M. Sadoveanu Alley, 700505 Iași, RomaniaResearch Center of Oenology, Romanian Academy—Iași Division, 9th M. Sadoveanu Alley, 700505 Iași, Romania“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, 3rd M. Sadoveanu Alley, 700490 Iași, RomaniaThe occurrence of aroma constituents in sparkling wines, with direct impact on their organoleptic characteristics, is affected by several factors, for example the base-wine particularities, grapes cultivar conditions, inoculated yeasts, the aging stage, and wine-making practices. This study evaluated the influence of different four commercial yeasts (IOC FIZZ™, IOC DIVINE™, LEVULIA CRISTAL™, and IOC 18-2007™) on the volatile composition of experimental sparkling wines. For this, five sparkling wines variants from the Muscat Ottonel grape variety were obtained. The base-wine was obtained through reverse osmosis and had a predetermined alcoholic concentration (10.5% vol.). In order to fulfill the proposed purpose, the experimental sparkling wines were characterized by the physical–chemical parameters (according to International Organization of Vine and Wine methods of analysis), volatile fraction (using gas-chromatography coupled with mass spectrometry technique), and sensory descriptors. Data showed a key impact on the concentration of the volatile constituents (<i>p</i> < 0.05), depending on the type of inoculated yeast for the second fermentation. Regarding the sensory analysis, important differences can be observed due to the type of inoculated yeast. Only a minor influence on the physical–chemical parameters was registered.https://www.mdpi.com/2304-8158/10/2/247reverse-osmosisyeastsethanol reductionsparkling winesvolatile compounds |
| spellingShingle | Valeriu V. Cotea Mihai Cristian Focea Camelia Elena Luchian Lucia Cintia Colibaba Elena Cristina Scutarașu Niculaua Marius Cătălin Ioan Zamfir Andreea Popîrdă Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines Foods reverse-osmosis yeasts ethanol reduction sparkling wines volatile compounds |
| title | Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines |
| title_full | Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines |
| title_fullStr | Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines |
| title_full_unstemmed | Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines |
| title_short | Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines |
| title_sort | influence of different commercial yeasts on volatile fraction of sparkling wines |
| topic | reverse-osmosis yeasts ethanol reduction sparkling wines volatile compounds |
| url | https://www.mdpi.com/2304-8158/10/2/247 |
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