Changes in gluconic acid, polyols and major volatile compounds in sherry wine during aging with submerged flor yeast cultures.
The traditional biological process by which sherry wines are aged can be accelerated by using submerged Saccharomyces cerevisiae var. capensis (G1) strain cultures previously grown in glycerol. The used controlled shaking conditions raise the acetaldehyde, acetoin, and meso 2,3-butanediol contents in the wine, and increases the consumption of gluconic acid by flor yeast relative to traditional biological aging under flor yeast velum.
Peinado
R A
RA
Department of Agricultural Chemistry, Faculty of Sciences, University of Cordoba, Campus Universitario de Rabanales, Eds C-3, 14014 Córdoba, Spain.
Mauricio
J C
JC
Ortega
J M
JM
Medina
M
M
Moreno
J
J
D018929:Cell Culture Techniques / Q000379:methods*; D005524:Food Technology / Q000379:methods; D005942:Gluconates / Q000032:analysis* / Q000378:metabolism*; D005947:Glucose / Q000737:chemistry; D005990:Glycerol / Q000378:metabolism; D009930:Organic Chemicals / Q000032:analysis / Q000378:metabolism; D011108:Polymers / Q000032:analysis* / Q000737:chemistry*; D012441:Saccharomyces cerevisiae / Q000145:classification / Q000254:growth & development / Q000378:metabolism*; D013045:Species Specificity; D014835:Volatilization; D014920:Wine / Q000032:analysis* / Q000382:microbiology*
D005942:Gluconates; D009930:Organic Chemicals; D011108:Polymers; C024617:polyol; D005947:Glucose; D005990:Glycerol; C030691:gluconic acid