Impact of using new commercial glutathione enriched inactive dry yeast oenological preparations on the aroma and sensory properties of wines

Andujar Órtiz, Inmaculada; Chaya Romero, Carolina; Martín Álvarez, P. J.; Moreno Arribas, M. V. y Pozo Bayón, M. A. (2014). Impact of using new commercial glutathione enriched inactive dry yeast oenological preparations on the aroma and sensory properties of wines. "International Journal of Food Properties", v. 17 (n. 5); pp. 987-1001. ISSN 1094-2912. https://doi.org/10.1080/10942912.2012.685682.

Descripción

Título: Impact of using new commercial glutathione enriched inactive dry yeast oenological preparations on the aroma and sensory properties of wines
Autor/es:
  • Andujar Órtiz, Inmaculada
  • Chaya Romero, Carolina
  • Martín Álvarez, P. J.
  • Moreno Arribas, M. V.
  • Pozo Bayón, M. A.
Tipo de Documento: Artículo
Título de Revista/Publicación: International Journal of Food Properties
Fecha: 2014
Volumen: 17
Materias:
Escuela: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Departamento: Economía Agraria, Estadística y Gestión de Empresas
Licencias Creative Commons: Reconocimiento - Sin obra derivada - No comercial

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Resumen

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.

Más información

ID de Registro: 40217
Identificador DC: http://oa.upm.es/40217/
Identificador OAI: oai:oa.upm.es:40217
Identificador DOI: 10.1080/10942912.2012.685682
URL Oficial: http://www.tandfonline.com/doi/full/10.1080/10942912.2012.685682
Depositado por: Memoria Investigacion
Depositado el: 05 May 2016 17:09
Ultima Modificación: 05 May 2016 17:09
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