Volatile profile of sparkling wines produced with the addition of mannoproteins or lees before second fermentation performed with free and immobilized yeasts

Detalhes bibliográficos
Autor(a) principal: Costa, Gustavo Pires
Data de Publicação: 2018
Outros Autores: Nicolli, Karine Primieri, Welke, Juliane Elisa, Manfroi, Vitor, Zini, Claudia Alcaraz
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFRGS
Texto Completo: http://hdl.handle.net/10183/273794
Resumo: Heat map and hierarchical cluster analysis showed that sparkling wines produced with immobilized yeasts contained mostly higher levels of compounds that impart positive notes to wines. Fisher ratio pointed out nine volatile compounds as the main components responsible for differentiation of samples treated with mannoproteins/lees and others. Principal component analysis (PCA) showed differences between the sparkling wines produced with and without adjuvants (commercial mannoproteins or lees). Sparkling wines aged without adjuvants presented higher levels of decanoic and dodecanoic acids (fatty/metallic aroma), while the use of mannoproteins or lees resulted in higher content of some fruity esters, nerolidol and β-damascenone. Therefore, the combination of immobilized yeast and aging on mannoproteins or lees seems to be the most promising treatment to obtain the volatile profile that positively influence wine quality.
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spelling Costa, Gustavo PiresNicolli, Karine PrimieriWelke, Juliane ElisaManfroi, VitorZini, Claudia Alcaraz2024-03-19T05:04:43Z20180103-5053http://hdl.handle.net/10183/273794001073395Heat map and hierarchical cluster analysis showed that sparkling wines produced with immobilized yeasts contained mostly higher levels of compounds that impart positive notes to wines. Fisher ratio pointed out nine volatile compounds as the main components responsible for differentiation of samples treated with mannoproteins/lees and others. Principal component analysis (PCA) showed differences between the sparkling wines produced with and without adjuvants (commercial mannoproteins or lees). Sparkling wines aged without adjuvants presented higher levels of decanoic and dodecanoic acids (fatty/metallic aroma), while the use of mannoproteins or lees resulted in higher content of some fruity esters, nerolidol and β-damascenone. Therefore, the combination of immobilized yeast and aging on mannoproteins or lees seems to be the most promising treatment to obtain the volatile profile that positively influence wine quality.application/pdfengJournal of the Brazilian Chemical Society. Campinas. Vol. 29, n. 9 (Sept. 2018), p. 1866-1875Vinho espumanteFermentacao alcoolicaCompostos voláteisSparkling wineImmobilized yeastTraditional methodChampenoiseAgingVolatile compoundsVolatile profile of sparkling wines produced with the addition of mannoproteins or lees before second fermentation performed with free and immobilized yeastsinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/otherinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFRGSinstname:Universidade Federal do Rio Grande do Sul (UFRGS)instacron:UFRGSTEXT001073395.pdf.txt001073395.pdf.txtExtracted Texttext/plain45828http://www.lume.ufrgs.br/bitstream/10183/273794/2/001073395.pdf.txt7362abb5eac9740c40d806a7478797c2MD52ORIGINAL001073395.pdfTexto completo (inglês)application/pdf1778525http://www.lume.ufrgs.br/bitstream/10183/273794/1/001073395.pdfdc3f98bb56b8c169ba9fac3ff33491d6MD5110183/2737942024-03-20 04:49:10.907313oai:www.lume.ufrgs.br:10183/273794Repositório de PublicaçõesPUBhttps://lume.ufrgs.br/oai/requestopendoar:2024-03-20T07:49:10Repositório Institucional da UFRGS - Universidade Federal do Rio Grande do Sul (UFRGS)false
dc.title.pt_BR.fl_str_mv Volatile profile of sparkling wines produced with the addition of mannoproteins or lees before second fermentation performed with free and immobilized yeasts
title Volatile profile of sparkling wines produced with the addition of mannoproteins or lees before second fermentation performed with free and immobilized yeasts
spellingShingle Volatile profile of sparkling wines produced with the addition of mannoproteins or lees before second fermentation performed with free and immobilized yeasts
Costa, Gustavo Pires
Vinho espumante
Fermentacao alcoolica
Compostos voláteis
Sparkling wine
Immobilized yeast
Traditional method
Champenoise
Aging
Volatile compounds
title_short Volatile profile of sparkling wines produced with the addition of mannoproteins or lees before second fermentation performed with free and immobilized yeasts
title_full Volatile profile of sparkling wines produced with the addition of mannoproteins or lees before second fermentation performed with free and immobilized yeasts
title_fullStr Volatile profile of sparkling wines produced with the addition of mannoproteins or lees before second fermentation performed with free and immobilized yeasts
title_full_unstemmed Volatile profile of sparkling wines produced with the addition of mannoproteins or lees before second fermentation performed with free and immobilized yeasts
title_sort Volatile profile of sparkling wines produced with the addition of mannoproteins or lees before second fermentation performed with free and immobilized yeasts
author Costa, Gustavo Pires
author_facet Costa, Gustavo Pires
Nicolli, Karine Primieri
Welke, Juliane Elisa
Manfroi, Vitor
Zini, Claudia Alcaraz
author_role author
author2 Nicolli, Karine Primieri
Welke, Juliane Elisa
Manfroi, Vitor
Zini, Claudia Alcaraz
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Costa, Gustavo Pires
Nicolli, Karine Primieri
Welke, Juliane Elisa
Manfroi, Vitor
Zini, Claudia Alcaraz
dc.subject.por.fl_str_mv Vinho espumante
Fermentacao alcoolica
Compostos voláteis
topic Vinho espumante
Fermentacao alcoolica
Compostos voláteis
Sparkling wine
Immobilized yeast
Traditional method
Champenoise
Aging
Volatile compounds
dc.subject.eng.fl_str_mv Sparkling wine
Immobilized yeast
Traditional method
Champenoise
Aging
Volatile compounds
description Heat map and hierarchical cluster analysis showed that sparkling wines produced with immobilized yeasts contained mostly higher levels of compounds that impart positive notes to wines. Fisher ratio pointed out nine volatile compounds as the main components responsible for differentiation of samples treated with mannoproteins/lees and others. Principal component analysis (PCA) showed differences between the sparkling wines produced with and without adjuvants (commercial mannoproteins or lees). Sparkling wines aged without adjuvants presented higher levels of decanoic and dodecanoic acids (fatty/metallic aroma), while the use of mannoproteins or lees resulted in higher content of some fruity esters, nerolidol and β-damascenone. Therefore, the combination of immobilized yeast and aging on mannoproteins or lees seems to be the most promising treatment to obtain the volatile profile that positively influence wine quality.
publishDate 2018
dc.date.issued.fl_str_mv 2018
dc.date.accessioned.fl_str_mv 2024-03-19T05:04:43Z
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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dc.identifier.uri.fl_str_mv http://hdl.handle.net/10183/273794
dc.identifier.issn.pt_BR.fl_str_mv 0103-5053
dc.identifier.nrb.pt_BR.fl_str_mv 001073395
identifier_str_mv 0103-5053
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url http://hdl.handle.net/10183/273794
dc.language.iso.fl_str_mv eng
language eng
dc.relation.ispartof.pt_BR.fl_str_mv Journal of the Brazilian Chemical Society. Campinas. Vol. 29, n. 9 (Sept. 2018), p. 1866-1875
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFRGS
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institution UFRGS
reponame_str Repositório Institucional da UFRGS
collection Repositório Institucional da UFRGS
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