Effect of Yeast Derivatives and β-Glucanases on Ageing over Lees Process of Tempranillo Red Sparkling Wine

Autor: Raúl Moyano-Gracia, Josefina Vila-Crespo, Violeta Ruipérez, José Manuel Rodríguez-Nogales, Encarnación Fernández-Fernández

Publikováno v: Fermentation, Vol 9, Iss 12, p 1012 (2023)

This study focuses on improving the second fermentation and the in-bottle ageing over lees process for 9 and 21 months of a red sparkling wine. The aim of the study was to enhance wine quality and try to make it more pleasant for consumers. For this

Externí odkaz: https://doaj.org/article/d5885e95f3644a16bd9138ac02676133

Non-Conventional Grape Varieties and Yeast Starters for First and Second Fermentation in Sparkling Wine Production Using the Traditional Method

Autor: María Laura Raymond Eder, Alberto Luis Rosa

Publikováno v: Fermentation, Vol 7, Iss 4, p 321 (2021)

Sparkling wine production using the traditional method involves a second fermentation of still wines in bottles, followed by prolonged aging on lees. The key factors affecting the organoleptic profiles of these wines are the grape varieties, the chem

Externí odkaz: https://doaj.org/article/7d648caeaa46484da189f02911511f10

Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of Saccharomyces cerevisiae during Sparkling Wine Second Fermentation

Autor: María del Carmen González-Jiménez, Teresa García-Martínez, Juan Carlos Mauricio, Irene Sánchez-León, Anna Puig-Pujol, Juan Moreno, Jaime Moreno-García

Publikováno v: Microorganisms, Vol 8, Iss 8, p 1209 (2020)

Sparkling wine is a distinctive wine. Saccharomyces cerevisiae flor yeasts is innovative and ideal for the sparkling wine industry due to the yeasts’ resistance to high ethanol concentrations, surface adhesion properties that ease wine clarificatio

Externí odkaz: https://doaj.org/article/e4a89481ede644ba9bc81b80f9588516

Differential Analysis of Proteins Involved in Ester Metabolism in two Saccharomyces cerevisiae Strains during the Second Fermentation in Sparkling Wine Elaboration

Autor: Teresa García-Martínez, María Del Carmen González-Jiménez, Anna Puig-Pujol, Jaime Moreno-García, Fina Capdevilla, Juan C. Mauricio, Juan Moreno

Publikováno v: IRTA Pubpro. Open Digital Archive
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Microorganisms, Vol 8, Iss 3, p 403 (2020)
Microorganisms
Volume 8
Issue 3
Microorganisms 8(3), 403 (2020)
Helvia. Repositorio Institucional de la Universidad de Córdoba
instname

The aromatic metabolites derived from yeast metabolism determine the characteristics of aroma and taste in wines, so they are considered of great industrial interest. Volatile esters represent the most important group and therefore, their presence is

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ecf03a3f3957b0616a494eb5565534f6
http://hdl.handle.net/20.500.12327/826

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