Chemical and sensory features of Torrontés Riojano sparkling wines produced by second fermentation in bottle using different Saccharomyces strains

• María Laura Raymond Eder ^[1] ; Laura Fariña ^[2] ; Eduardo Dellacassa ; Francisco Carrau ; Alberto Luis Rosa ^[1]
  1. [1] Universidad Católica de Córdoba

     Universidad Católica de Córdoba

     Argentina

     
  2. [2] Universidad de la República

     Universidad de la República

     Uruguay

     
• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 26, Nº 6, 2020, págs. 512-519
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • Chemical and sensory properties of Torrontés Riojano sparkling wines, prepared using second fermentation with Saccharomyces strains EC1118, bayanus C12 and IFI473I, were explored. All sparkling wines showed high levels of several volatile ethyl esters and terpenes associated to fruity and floral aromas. The sensory profiles showed significant differences for the floral aroma descriptor among EC1118, bayanus C12 and IFI473I and for bubble persistence for strain bayanus C12. Our results suggest that the sensory properties of these sparkling wines could be dependent on the chemical and organoleptic properties of the base wine more than the yeast strain used for second fermentation.