Effect of Saccharomyces strains on the quality of red wines aged on lees

摘要

Dpto. Tecnologia de Alimentos, Escueia Ticnica Superior de Ingenieros Agrdnomos, Universidad Politicnica de Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain;Dpto. Tecnologia de Alimentos, Escueia Ticnica Superior de Ingenieros Agrdnomos, Universidad Politicnica de Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain;Dpto. Tecnologia de Alimentos, Escueia Ticnica Superior de Ingenieros Agrdnomos, Universidad Politicnica de Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain;Laborat6rio Ferreira Lapa (Sector de Enologia), Instituto Superior de Agronomia, Universidade Ticnica de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal;Laborat6rio Ferreira Lapa (Sector de Enologia), Instituto Superior de Agronomia, Universidade Ticnica de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal;Dpto. Tecnologia de Alimentos, Escueia Ticnica Superior de Ingenieros Agrdnomos, Universidad Politicnica de Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain;Dpto. Tecnologia de Alimentos, Escueia Ticnica Superior de Ingenieros Agrdnomos, Universidad Politicnica de Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain;%Ageing on lees involves ageing the wine in contact with yeast cells after fermentation. If combined with the addition of oak chips, it can soften the wood flavour and increase the aromatic complexity of wine. The aim of the present work is to optimise both ageing techniques through selection of an adequate Saccharomyces cerevisiae strain. The study lasted 6 months and content of polysaccharides, anthocyanins, proanthocyanidins, volatile compounds, colour parameters and sensory analysis, were periodically evaluated. Among the strains tested, C37 showed the highest release of polysaccharides (24.4 ± 5.5 mg 1~(-1)). Vanillin, syringaldehyde and furfuryl alcohol increased with ageing time in 7VA2 treatment. The wine aged with CTPL14 strain presented fewer monomeric and oligomeric proanthocyanidins (12.4 ± 0.6 and 83.4 ± 8.3 mgl~(-1) respectively), and showed the lowest astringency and bitterness sensations.