Abstract：
:36 semi-industrial fermentations were carried out with 6 different yeast strains in order to assess differences in the wines' chemical and volatile profile. Two of the tested strains (Y3 and Y6) showed the fastest fermentation rates throughout 3 harvests and on 2 grape varieties. The wines fermented by three of the tested strains (Y5, Y3 and Y4) stand out for their high amounts of esters and possessed the highest fruity character. Wines from strains producing low amounts of esters and high concentrations of medium chain fatty acids, higher alcohols and six-carbon alcohols were the least appreciated at the sensory analysis. The data obtained in the present study show how the yeast strain quantitatively affects the final chemical and volatile composition of cava base wines and have repercussions on their sensory profile, independently of must variety and harvest year.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Torrens J,Urpí P,Riu-Aumatell M,Vichi S,López-Tamames E,Buxaderas Sdoi
10.1016/j.ijfoodmicro.2008.02.023subject
Has Abstractpub_date
2008-05-10 00:00:00pages
48-57issue
1eissn
0168-1605issn
1879-3460pii
S0168-1605(08)00064-0journal_volume
124pub_type
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