Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Influence of Different Commercial Yeasts on Volatile Profile of Sparkling Wines

Version 1 : Received: 5 January 2021 / Approved: 6 January 2021 / Online: 6 January 2021 (11:34:11 CET)

A peer-reviewed article of this Preprint also exists.

Cotea, V.V.; Focea, M.C.; Luchian, C.E.; Colibaba, L.C.; Scutarașu, E.C.; Marius, N.; Zamfir, C.I.; Popîrdă, A. Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines. Foods 2021, 10, 247. Cotea, V.V.; Focea, M.C.; Luchian, C.E.; Colibaba, L.C.; Scutarașu, E.C.; Marius, N.; Zamfir, C.I.; Popîrdă, A. Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines. Foods 2021, 10, 247.

Journal reference: Foods 2021, 10, 247
DOI: 10.3390/foods10020247

Abstract

Sparkling wine producing and consumption are in constant increase in the last decade and show no sign of slowing. Prior consumption, origin, grape variety, occasion, price and sensorial perception are factors that typically influence wine consumers’ purchasing and consumption behavior. The presence of volatile compounds in sparkling wines, with direct impact on their organoleptic characteristics, is influenced by several factors, such as the base-wine characteristics, grapes cultivar conditions, the used yeasts, the aging stage or wine-making practices. For this study, five sparkling wines variants from Muscat Ottonel grape variety were obtained. For the experimental samples, the grapes were processed by applying secondary fermentation in bottles. The base-wine was obtained through reverse osmosis and had a predetermined alcoholic concentration (10.5 % vol.). This study aimed to analyze the influence of different commercial yeasts (IOC FIZZ™, IOC DIVINE™, LEVULIA CRISTAL™, IOC 18-2007™) on the volatile composition of experimental sparkling wines. The obtained sparkling wines were characterized by the physical-chemical parameters (according to OIV methods of analysis) and volatile fraction (using gas-chromatography). Data showed an important impact on the concentration of the volatile compounds (p < 0.05), depending on the type of inoculated yeast for the second fermentation and only a minor influence on the physical-chemical parameters was registered.

Subject Areas

reverse-osmosis; terpenes; yeasts; ethanol reduction; secondary bottle fermentation

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