Abstract

Verdejo sparkling wines from two consecutive vintages were elaborated following the “champenoise” method. The second fermentation was developed with the same free or immobilized Saccharomyces cerevisiae bayanus yeast strain, carrying out four batch replicates each year. The sparkling wines were analyzed after 9 months of aging, showing no significant differences among the two typologies in the enological parameters (pH, total acidity, volatile acidity, reducing sugars, and alcoholic strength), the effervescence, or the spectrophotometric measurements. The free amino nitrogen content was significantly higher in the sparkling wines obtained from immobilized yeasts, nevertheless, the levels of neutral polysaccharides and total proteins were lower. No significant differences in the volatile composition were found, except for only two volatile compounds (isobutyric acid and benzyl alcohol); however, these two substances were present at levels below their respective olfactory thresholds. The sensory analysis by consumers showed identical preferences for both types of sparkling wines, except for the color acceptability. The descriptive analysis by a tasting panel revealed that sensorial differences between both sparkling wines were only found for the smell of dough. Therefore, the use of immobilized yeasts for the second fermentation of sparkling wines can reduce and simplify some enological practices such as the procedure of riddling and disgorging, with no impact on the so-mentioned quality parameters.

Talk to us

Join us for a 30 min session where you can share your feedback and ask us any queries you have

Schedule a call

Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.