The Influence of Fermenting Yeast on the Sensory Properties of <i>Graševina</i> Wine
Recent research has showed a breakthrough in investigating the effect of non-<i>Saccharomyces</i> yeast on wine quality and sensory properties. The aim of this study was to compare the influence of conventional yeast, <i>Saccharomyces cerevisiae</i>, vs. that of the non-<i...
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| Autores principales: | , , , , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
MDPI AG
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/6bc46bc0f05f42bd890d3b8cb803f90d |
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| Sumario: | Recent research has showed a breakthrough in investigating the effect of non-<i>Saccharomyces</i> yeast on wine quality and sensory properties. The aim of this study was to compare the influence of conventional yeast, <i>Saccharomyces cerevisiae</i>, vs. that of the non-<i>Saccharomyces</i> <i>Torulaspora</i> <i>delbrueckii</i> on the sensory profile of the white wine <i>Graševina</i>, and to establish if there are any differences in physical–chemical properties in regards to the applied yeast. Sample One was inoculated with both yeasts, while Sample Two was inoculated only with <i>S. cerevisiae</i>. The results indicated that a combination of <i>T.</i> <i>delbrueckii</i> and <i>S. cerevisiae</i> resulted in somewhat higher ethanol content in the finished wine. Sensory evaluation showed no significant discrepancies for any of the wines. Aspect and flavor were graded similarly, but the quality and intensity of the bouquet of Sample One was graded somewhat higher (14 and 6.6) than Sample Two (13.6 and 6.4). These findings open a very wide gate for future research in white wines. |
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