Impact of using new commercial glutathione enriched inactive dry yeast oenological preparations on the aroma and sensory properties of wines
The effect of the addition of a commercial enriched glutathione inactive dry yeast oenological preparation in the volatile and sensory properties of industrially manufactured rosé Grenache wines was evaluated during their shelf-life. In addition, triangle tests were performed at different times during wine aging (among 1 and 9 months) to determine the sensory differences between wines with and without glutathione inactive dry yeast preparations. Descriptive sensory analysis with a trained panel was carried out when sensory differences in the triangle test were noticed. In addition, consumer tests were performed in order to investigate consumers acceptability of wines. Results revealed significant sensory differences between control and glutathione inactive dry yeast wines after 9 months of aging. At that time, glutathione inactive dry yeast wines were more intense in fruity aromas (strawberry, banana) and less intense in yeast notes than control wine. The impact of the glutathione inactive dry yeast in the aroma might be the consequence of different effects that these preparations could induce in wine composition: modification of yeast byproducts during fermentation, release of volatile compounds from inactive dry yeast, interaction of wine volatile compounds with yeast macromolecules from inactive dry yeast and a possible antioxidant effect of the glutathione released by the inactive dry yeast preparation on some specific volatile compounds. Copyright © Taylor and Francis Group, LLC.
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Taylor & Francis
2014
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Subjects: | Aroma, Glutathione, Wine, Sensory analysis, Inactive dry yeast preparations, |
Online Access: | http://hdl.handle.net/10261/100071 http://dx.doi.org/10.13039/501100004837 http://dx.doi.org/10.13039/100012818 |
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dig-cial-es-10261-1000712019-10-21T08:49:02Z Impact of using new commercial glutathione enriched inactive dry yeast oenological preparations on the aroma and sensory properties of wines Andújar-Ortiz, Inmaculada Chaya, Carolina Martín-Álvarez, Pedro J. Moreno-Arribas, M. Victoria Pozo-Bayón, Mª Ángeles Ministerio de Ciencia e Innovación (España) Comunidad de Madrid Aroma Glutathione Wine Sensory analysis Inactive dry yeast preparations The effect of the addition of a commercial enriched glutathione inactive dry yeast oenological preparation in the volatile and sensory properties of industrially manufactured rosé Grenache wines was evaluated during their shelf-life. In addition, triangle tests were performed at different times during wine aging (among 1 and 9 months) to determine the sensory differences between wines with and without glutathione inactive dry yeast preparations. Descriptive sensory analysis with a trained panel was carried out when sensory differences in the triangle test were noticed. In addition, consumer tests were performed in order to investigate consumers acceptability of wines. Results revealed significant sensory differences between control and glutathione inactive dry yeast wines after 9 months of aging. At that time, glutathione inactive dry yeast wines were more intense in fruity aromas (strawberry, banana) and less intense in yeast notes than control wine. The impact of the glutathione inactive dry yeast in the aroma might be the consequence of different effects that these preparations could induce in wine composition: modification of yeast byproducts during fermentation, release of volatile compounds from inactive dry yeast, interaction of wine volatile compounds with yeast macromolecules from inactive dry yeast and a possible antioxidant effect of the glutathione released by the inactive dry yeast preparation on some specific volatile compounds. Copyright © Taylor and Francis Group, LLC. This work forms part of the project PET 2007-0134 funded by the Ministry of Science and Innovation of Spain. I. Andújar-Ortiz greatly acknowledges the Comunidad de Madrid for her research contract. Peer Reviewed 2014-07-17T09:24:57Z 2014-07-17T09:24:57Z 2014 2014-07-17T09:24:57Z artículo http://purl.org/coar/resource_type/c_6501 doi: 10.1080/10942912.2012.685682 issn: 1094-2912 e-issn: 1532-2386 International Journal of Food Properties 17(5): 987-1001 (2014) http://hdl.handle.net/10261/100071 10.1080/10942912.2012.685682 http://dx.doi.org/10.13039/501100004837 http://dx.doi.org/10.13039/100012818 Postprint http://dx.doi.org/10.1080/10942912.2012.685682 Sí open Taylor & Francis |
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Aroma Glutathione Wine Sensory analysis Inactive dry yeast preparations Aroma Glutathione Wine Sensory analysis Inactive dry yeast preparations |
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Aroma Glutathione Wine Sensory analysis Inactive dry yeast preparations Aroma Glutathione Wine Sensory analysis Inactive dry yeast preparations Andújar-Ortiz, Inmaculada Chaya, Carolina Martín-Álvarez, Pedro J. Moreno-Arribas, M. Victoria Pozo-Bayón, Mª Ángeles Impact of using new commercial glutathione enriched inactive dry yeast oenological preparations on the aroma and sensory properties of wines |
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The effect of the addition of a commercial enriched glutathione inactive dry yeast oenological preparation in the volatile and sensory properties of industrially manufactured rosé Grenache wines was evaluated during their shelf-life. In addition, triangle tests were performed at different times during wine aging (among 1 and 9 months) to determine the sensory differences between wines with and without glutathione inactive dry yeast preparations. Descriptive sensory analysis with a trained panel was carried out when sensory differences in the triangle test were noticed. In addition, consumer tests were performed in order to investigate consumers acceptability of wines. Results revealed significant sensory differences between control and glutathione inactive dry yeast wines after 9 months of aging. At that time, glutathione inactive dry yeast wines were more intense in fruity aromas (strawberry, banana) and less intense in yeast notes than control wine. The impact of the glutathione inactive dry yeast in the aroma might be the consequence of different effects that these preparations could induce in wine composition: modification of yeast byproducts during fermentation, release of volatile compounds from inactive dry yeast, interaction of wine volatile compounds with yeast macromolecules from inactive dry yeast and a possible antioxidant effect of the glutathione released by the inactive dry yeast preparation on some specific volatile compounds. Copyright © Taylor and Francis Group, LLC. |
author2 |
Ministerio de Ciencia e Innovación (España) |
author_facet |
Ministerio de Ciencia e Innovación (España) Andújar-Ortiz, Inmaculada Chaya, Carolina Martín-Álvarez, Pedro J. Moreno-Arribas, M. Victoria Pozo-Bayón, Mª Ángeles |
format |
artículo |
topic_facet |
Aroma Glutathione Wine Sensory analysis Inactive dry yeast preparations |
author |
Andújar-Ortiz, Inmaculada Chaya, Carolina Martín-Álvarez, Pedro J. Moreno-Arribas, M. Victoria Pozo-Bayón, Mª Ángeles |
author_sort |
Andújar-Ortiz, Inmaculada |
title |
Impact of using new commercial glutathione enriched inactive dry yeast oenological preparations on the aroma and sensory properties of wines |
title_short |
Impact of using new commercial glutathione enriched inactive dry yeast oenological preparations on the aroma and sensory properties of wines |
title_full |
Impact of using new commercial glutathione enriched inactive dry yeast oenological preparations on the aroma and sensory properties of wines |
title_fullStr |
Impact of using new commercial glutathione enriched inactive dry yeast oenological preparations on the aroma and sensory properties of wines |
title_full_unstemmed |
Impact of using new commercial glutathione enriched inactive dry yeast oenological preparations on the aroma and sensory properties of wines |
title_sort |
impact of using new commercial glutathione enriched inactive dry yeast oenological preparations on the aroma and sensory properties of wines |
publisher |
Taylor & Francis |
publishDate |
2014 |
url |
http://hdl.handle.net/10261/100071 http://dx.doi.org/10.13039/501100004837 http://dx.doi.org/10.13039/100012818 |
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