Aromatic series in sherry wines with gluconic acid subjected to different biological aging conditions by Saccharomyces cerevisiae var. capensis
- 作者：Rafael A. Peinado ; Juan C. Mauricio and Juan Moreno
- 关键词：Wine ; Gluconic acid ; Biological aging ; Volatile compounds ; Saccharomyces cerevisiae ; Aromatic series
- 刊名：Food Chemistry
- 出版年：2006
- 期刊代码：48_03088146
- 类别：abs
- 出版时间：2006
- 卷：94
- 期：2
- 页码：232-239
- 文件大小：170 K
摘要
Wines from healthy grapes supplemented with gluconic acid were subjected to biological aging under two experimental conditions. The first one was carried out under flor yeast velum as in the traditional biological aging and the second one under submerged cultures. The highest gluconic acid consumption was observed in aged wines in submerged cultures. Nine aromatic series were obtained by grouping the 48 volatile compounds quantified in wines. The aroma profile based on the aromatic series allows comparison of the changes due to the gluconic acid consumption and the changes due to the different aging conditions assayed. Only the herbaceous and fatty series showed diminished values of consequence of gluconic acid consumption. The fatty, herbaceous and roasty series show highest values, whereas the fruity, floral, solvent and medicinal series reached lower values in the submerged cultures assay. The application of the assay conditions to winemaking can reduce the gluconic acid concentration in wines obtained from rotten grapes.