Effect of Accelerated Autolysis of Yeast on the Composition and Foaming Properties of Sparkling Wines Elaborated by a Champenoise Method

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• 作者：Yolanda P. Nunez ; Alfonso V. Carrascosa ; Ramó ; n Gonzá ; lez ; Mar&iacute ; a C. Polo ; and Adolfo J. Mart&iacute ; nez-Rodr&iacute ; guez
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2005
• 出版时间：September 7, 2005
• 年：2005
• 卷：53
• 期：18
• 页码：7232 - 7237
• 全文大小：149K
• 年卷期：v.53,no.18(September 7, 2005)
• ISSN：1520-5118

文摘

Five mutants (obtained by UV mutagenesis) and the parent strain were selected to produce sparklingwines following the traditional or champenoise method. The wines were aged with the yeast for 9months, with samples being taken each month for analytical and sensory determinations. The wineselaborated with mutant strain IFI473I demonstrated an accelerated release of protein, amino acids,and polysaccharides. An analysis of the secreted polysaccharides revealed that mannose was themajor sugar present. The effects of the products released by yeasts on the foaming properties of thewines were determined by both sensory and instrumental analysis. In all cases, the wines elaboratedwith mutant strain IFI473I showed improved foaming properties as compared to wines fermentedwithout this strain. Similar results were obtained at a decreased aging time of 6 months, therebyconfirming the capacity of IFI473I strain to carry out an accelerated autolysis. These resultsdemonstrate that mutant strain IFI473I can significantly reduce production times of high-qualitysparkling wines.Keywords: Sparkling wines; foaming properties; yeast autolysis; autolytic mutant; sensory analysis