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Chemical and sensory features of Torrontés Riojano sparkling wines produced by second fermentation in bottle using different Saccharomyces strains
Journal of Near Infrared Spectroscopy ( IF 1.8 ) Pub Date : 2020-03-09 , DOI: 10.1177/1082013220910534
María Laura Raymond Eder, Laura Fariña, Eduardo Dellacassa, Francisco Carrau, Alberto Luis Rosa

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.



中文翻译:

化学和TorrontésRiojano起泡酒的感官特性产生由第二发酵瓶使用不同的酵母属菌株

探索了使用酵母菌EC1118,巴彦us属C12和IFI473I二次发酵制备的TorrontésRiojano起泡酒的化学和感官特性。所有起泡酒都表现出高水平的几种挥发性乙酯和萜烯,与果味和花香有关。感官谱显示了花香描述符显著差当中EC1118,贝酵母C12和IFI473I和用于气泡持久性应变贝酵母C12。我们的结果表明,与用于二次发酵的酵母菌株相比,这些起泡酒的感官特性可能更多地取决于基础酒的化学和感官特性。

更新日期:2020-04-10
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