Effect of selected Saccharomyces cerevisiae yeast strains and different aging techniques on the polysaccharide and polyphenolic composition and sensorial characteristics of Cabernet Sauvignon red wines
Author
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Barrio Galán, Rubén del
Author
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Cáceres Mella, Alejandro
Author
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Medel Maraboli, Marcela
Author
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Peña Neira, Álvaro
Admission date
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2015-08-11T13:50:20Z
Available date
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2015-08-11T13:50:20Z
Publication date
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2015
Cita de ítem
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J Sci Food Agric 2015; 95: 2132–2144
en_US
Identifier
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DOI: 10.1002/jsfa.6932
Identifier
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https://repositorio.uchile.cl/handle/2250/132562
General note
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Artículo de publicación ISI
en_US
Abstract
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BACKGROUND: The objective of this work was to study the effect of two Saccharomyces cerevisiae yeast strains with different
capabilities of polysaccharide liberation during alcoholic fermentation in addition to subsequent aging on lees with or without
oak wood chips as well as aging with commercial inactive dry yeast on the physical, chemical and sensorial characteristics of
Cabernet Sauvignon red wines.
RESULTS: The HPS (high levels of polysaccharides) yeast strain released higher amounts of polysaccharides (429 g L−1) than
EC1118 (390 g L−1) during alcoholic fermentation, but the concentration equalized during the aging period (424 and 417 g L−1
respectively). All aging techniques increased the polysaccharide concentration, but the increase was dependent on the
technique applied. A higher liberation of polysaccharides reduced the concentration of most of the phenolic families analyzed.
Moreover, no clear effect of the different aging techniques used in this study on color stabilization was found. The HPS wines
were better valued than the EC1118 wines by the panel of tasters after alcoholic fermentation.
CONCLUSION: In general, the HPS wines showed better physicochemical and sensorial characteristics than the EC1118 wines.
According to the results obtained during the aging period, all aging techniques contributed to improve wine quality, but it was
difficult to establish the technique that allowed the best wine to be obtained, because it depended on the aging technique used
and the period of aging.
Effect of selected Saccharomyces cerevisiae yeast strains and different aging techniques on the polysaccharide and polyphenolic composition and sensorial characteristics of Cabernet Sauvignon red wines