Yeast autolysis in sparkling wine – a review

Alexandre, Hervé; Guilloux-Bénatier, Michèle

doi:10.1111/j.1755-0238.2006.tb00051.x

Cited by 251 publications

(259 citation statements)

References 59 publications

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“…Another interesting compound is 2-phenylethanol, which is associated with the aroma of roses and honey. It reached the highest value in sparkling wine 2 and was not identified in sparkling wine 4; the maximum value is similar to that found by others authors [10,13].…”

Section: Chemical Compoundssupporting

confidence: 78%

Aromatic characterization of brazilian sparkling wines using olfactometry and a sensory panel

Gabbardo¹,

Battistutta

Gabbardo³

et al. 2016

BIO Web Conf.

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Abstract. Brazilian sparkling wines, which currently account for 30% of the national production of fine wines, have been traditionally produced in the southern region since the 1910s. The objective of the present study was to establish sparkling wine typicality via aroma characterization by comparing quantitative and descriptive techniques for the main aromatic compounds. Sparkling wines from the major producing regions of Brazil were tested by two sensory panels, followed by gas chromatography analysis that allowed elucidation of their aromatic basis. Solid-phase microextraction was used for the extraction of the compounds, followed by detection using gas chromatography (GC), olfactometry and mass spectrometry (MS). Olfactometry and gas chromatography-mass spectrometry (GC-MS) identified 25 aromatic areas and 26 aromatic compounds, respectively. Fruity and floral aromas were highlighted by olfactometry. Most often, Brazilian and Italian sensory analysis panels cited pineapple and roasted or apple and fruit individual descriptors, respectively.

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Section: Chemical Compoundssupporting

confidence: 78%

Aromatic characterization of brazilian sparkling wines using olfactometry and a sensory panel

Gabbardo¹,

Battistutta

Gabbardo³

et al. 2016

BIO Web Conf.

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“…Conversely, the concentration of ethyl esters of fatty acids which are described as fruity and pleasant aromatic compounds significantly decreased after nine month of aging, contributing to the overall loss of "fresh", "fruity" and "flowery" notes on aged wines [18]. This peculiar behavior of fatty acids and ethyl esters can be attributed to the adsorption by the lees [6], and the release during autolysis [1,19].…”

Section: Resultsmentioning

confidence: 96%

“…The first fermentation transforms the grape must into a base wine, in a process that is very similar to that used for high quality white wines. The second fermentation, "prise de mousse", occurs in the bottles after the addition of a "tirage solution" that includes yeast, sucrose, nutrients, and sometimes bentonite [1][2][3], and is followed by a biological aging in contact with lees in anaerobic conditions for 6-12 months [4][5][6].…”

Section: Introductionmentioning

confidence: 99%

Evolution of aromatic compounds during the second fermentation and aging of Brazilian sparkling wine

Verzeletti¹,

Echeverrigaray²,

Cardoso³

et al. 2016

BIO Web Conf.

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Abstract. In this work, we evaluate the physic-chemical characteristics and volatile compounds during the second fermentation and aging of typical Brazilian sparkling wines. For this purpose, second fermentations were conducted by the traditional method using a base wine elaborated with Pinot Noir, Chardonnay and Riesling Italic, and fermented with S. cerevisiae vr. bayanus EC1118 strain. Samples were collected from 0 to 360 days, and evaluated with respect to the basic physic-chemical characteristics, yeast population, and the concentration of volatile compounds. The results showed that the second fermentation, other than an increment in the alcohol concentration leads to a small increase in volatile acidity, where total acidity decreased during fermentation, and increase again during aging. Yeast population declined rapidly after fermentation, but autolysis initiated just after 9 month of aging. Based on the concentration of volatile compounds, three profiles could be defined: (1) a fermentation profile defined by higher concentrations of acetates and lower concentrations of ethylates and fatty acids; (2) a post-fermentation profile with intermediary concentrations of acetates, and increased concentrations of fatty acids, and their ethyl esters; and (3) a mature profile with higher concentrations of diethyl succinate, fusel alcohols, volatile fatty acids, and their ethyl esters, and lower concentrations of acetates.

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“…As cell wall of S. cerevisiae is an elastic structure that provides osmotic and physical protection to the cell in which heavily glycosylated mannoproteins are components. Besides protective function, these identified PC proteins participate in metabolism of peptide and amino acids (Ape2p and Ygp1p, respectively) [17], the cell wall organization and assembly (Cis3p and Ygp1p, respectively) [18,19].…”

Section: Resultsmentioning

confidence: 99%

Proteomic yeast stress response to pressure in a final stage in the second fermentation during sparkling wine elaboration

Moreno-García

Mauricio

Puig-Pujol

et al. 2015

BIO Web of Conferences

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Abstract. Spanish sparkling wine or cava (Certified Brand of Origin) elaborated following the "champenoise" method undergoes a second fermentation in closed bottles of base wine, followed by aging of wines with lees of at least 9 months. Both processes are considered as important factors contributing to the quality of cava. During the second fermentation, yeasts are subjected to pressure in which the response of the yeast cells have not been still clearly elucidated. The objective of this study is to identify proteins that may participate in the response to pressure. OFFGEL fractionator coupled to LTQ Orbitrap XL MS equipment were used trying to detect the maximum possible number of proteins in yeasts grown in a traditional second fermentation condition and under a reference condition not subjected to pressure. The obtained proteomic profiles show 679 proteins detected under the first condition while 979 under the reference condition. From the total number of proteins identified under the second fermentation with pressure, 251 were just detected under it being mainly ribosomal and extracellular; and involved in biological processes such as ribosome assembly, cytoplasmic translation or organelle assembly. The cellular components and biological processes mentioned in this study may be essential for the fermenting yeast survival in a condition such as second fermentation during sparkling wine elaboration. Genetic experiments are needed to definitively confirm the necessity of these proteins synthesis under pressure.

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Yeast autolysis in sparkling wine – a review

Cited by 251 publications

References 59 publications

Aromatic characterization of brazilian sparkling wines using olfactometry and a sensory panel

Aromatic characterization of brazilian sparkling wines using olfactometry and a sensory panel

Evolution of aromatic compounds during the second fermentation and aging of Brazilian sparkling wine

Proteomic yeast stress response to pressure in a final stage in the second fermentation during sparkling wine elaboration

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