The Influence of Fermenting Yeast on the Sensory Properties of Graševina Wine

Recent research has showed a breakthrough in investigating the effect of non-Saccharomyces yeast on wine quality and sensory properties. The aim of this study was to compare the influence of conventional yeast, Saccharomyces cerevisiae, vs. that of the non-<i...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Igor Deak, Kristina Habschied, Josip Mesić, Jurislav Babić, Dragan Kovačević, Viktor Nedović, Krešimir Mastanjević
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	<i>S. cerevisiae</i> <i>T. delbrueckii</i> white wine non-<i>Saccharomyces</i> fermentation Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/6bc46bc0f05f42bd890d3b8cb803f90d
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:6bc46bc0f05f42bd890d3b8cb803f90d
record_format	dspace
spelling	oai:doaj.org-article:6bc46bc0f05f42bd890d3b8cb803f90d2021-11-25T17:35:14ZThe Influence of Fermenting Yeast on the Sensory Properties of <i>Graševina</i> Wine10.3390/foods101127522304-8158https://doaj.org/article/6bc46bc0f05f42bd890d3b8cb803f90d2021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2752https://doaj.org/toc/2304-8158Recent 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.Igor DeakKristina HabschiedJosip MesićJurislav BabićDragan KovačevićViktor NedovićKrešimir MastanjevićMDPI AGarticle<i>S. cerevisiae</i><i>T. delbrueckii</i>white winenon-<i>Saccharomyces</i>fermentationChemical technologyTP1-1185ENFoods, Vol 10, Iss 2752, p 2752 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	<i>S. cerevisiae</i> <i>T. delbrueckii</i> white wine non-<i>Saccharomyces</i> fermentation Chemical technology TP1-1185
spellingShingle	<i>S. cerevisiae</i> <i>T. delbrueckii</i> white wine non-<i>Saccharomyces</i> fermentation Chemical technology TP1-1185 Igor Deak Kristina Habschied Josip Mesić Jurislav Babić Dragan Kovačević Viktor Nedović Krešimir Mastanjević The Influence of Fermenting Yeast on the Sensory Properties of <i>Graševina</i> Wine
description	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.
format	article
author	Igor Deak Kristina Habschied Josip Mesić Jurislav Babić Dragan Kovačević Viktor Nedović Krešimir Mastanjević
author_facet	Igor Deak Kristina Habschied Josip Mesić Jurislav Babić Dragan Kovačević Viktor Nedović Krešimir Mastanjević
author_sort	Igor Deak
title	The Influence of Fermenting Yeast on the Sensory Properties of <i>Graševina</i> Wine
title_short	The Influence of Fermenting Yeast on the Sensory Properties of <i>Graševina</i> Wine
title_full	The Influence of Fermenting Yeast on the Sensory Properties of <i>Graševina</i> Wine
title_fullStr	The Influence of Fermenting Yeast on the Sensory Properties of <i>Graševina</i> Wine
title_full_unstemmed	The Influence of Fermenting Yeast on the Sensory Properties of <i>Graševina</i> Wine
title_sort	influence of fermenting yeast on the sensory properties of <i>graševina</i> wine
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/6bc46bc0f05f42bd890d3b8cb803f90d
work_keys_str_mv	AT igordeak theinfluenceoffermentingyeastonthesensorypropertiesofigrasevinaiwine AT kristinahabschied theinfluenceoffermentingyeastonthesensorypropertiesofigrasevinaiwine AT josipmesic theinfluenceoffermentingyeastonthesensorypropertiesofigrasevinaiwine AT jurislavbabic theinfluenceoffermentingyeastonthesensorypropertiesofigrasevinaiwine AT dragankovacevic theinfluenceoffermentingyeastonthesensorypropertiesofigrasevinaiwine AT viktornedovic theinfluenceoffermentingyeastonthesensorypropertiesofigrasevinaiwine AT kresimirmastanjevic theinfluenceoffermentingyeastonthesensorypropertiesofigrasevinaiwine AT igordeak influenceoffermentingyeastonthesensorypropertiesofigrasevinaiwine AT kristinahabschied influenceoffermentingyeastonthesensorypropertiesofigrasevinaiwine AT josipmesic influenceoffermentingyeastonthesensorypropertiesofigrasevinaiwine AT jurislavbabic influenceoffermentingyeastonthesensorypropertiesofigrasevinaiwine AT dragankovacevic influenceoffermentingyeastonthesensorypropertiesofigrasevinaiwine AT viktornedovic influenceoffermentingyeastonthesensorypropertiesofigrasevinaiwine AT kresimirmastanjevic influenceoffermentingyeastonthesensorypropertiesofigrasevinaiwine
_version_	1718412169665576960

The Influence of Fermenting Yeast on the Sensory Properties of <i>Graševina</i> Wine

Ejemplares similares