title: Effect of selected Saccharomyces cerevisiae yeast strains and different aging techniques on the polysaccharide and polyphenolic composition and sensorial characteristics of Cabernet Sauvignon red wines.
abstract: BACKGROUND
  The objective of this work was to study the effect of two Saccharomyces cerevisiae yeast strains with different capabilities of polysaccharide liberation during alcoholic fermentation in addition to subsequent aging on lees with or without oak wood chips as well as aging with commercial inactive dry yeast on the physical, chemical and sensorial characteristics of Cabernet Sauvignon red wines.
  
  
  RESULTS
  The HPS (high levels of polysaccharides) yeast strain released higher amounts of polysaccharides (429 g L(-1)) than EC1118 (390 g L(-1)) during alcoholic fermentation, but the concentration equalized during the aging period (424 and 417 g L(-1) respectively). All aging techniques increased the polysaccharide concentration, but the increase was dependent on the technique applied. A higher liberation of polysaccharides reduced the concentration of most of the phenolic families analyzed. Moreover, no clear effect of the different aging techniques used in this study on color stabilization was found. The HPS wines were better valued than the EC1118 wines by the panel of tasters after alcoholic fermentation.
  
  
  CONCLUSIONS
  In general, the HPS wines showed better physicochemical and sensorial characteristics than the EC1118 wines. According to the results obtained during the aging period, all aging techniques contributed to improve wine quality, but it was difficult to establish the technique that allowed the best wine to be obtained, because it depended on the aging technique used and the period of aging.
authors.affiliation: Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Post Office Box 1004, Santiago, Chile.
authors.forename: Rubén
authors.initials: R
authors.lastname: del Barrio-Galán
authors.affiliation: Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Post Office Box 1004, Santiago, Chile.
authors.forename: Alejandro
authors.initials: A
authors.lastname: Cáceres-Mella
authors.affiliation: Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Post Office Box 1004, Santiago, Chile.
authors.forename: Marcela
authors.initials: M
authors.lastname: Medel-Marabolí
authors.affiliation: Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Post Office Box 1004, Santiago, Chile.
authors.forename: Álvaro
authors.initials: Á
authors.lastname: Peña-Neira
mesh_terms: D002851:Chromatography, High Pressure Liquid; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D059808:Polyphenols / Q000737:chemistry*; D011134:Polysaccharides; D029963:Quercus / Q000737:chemistry; D012441:Saccharomyces cerevisiae / Q000145:classification* / Q000378:metabolism*; D013997:Time Factors; D014920:Wine / Q000032:analysis* / Q000592:standards*; D014934:Wood
chemical_list: D059808:Polyphenols; D011134:Polysaccharides
keywords: Saccharomyces cerevisiae yeast strains; phenolic compounds; polysaccharides; red wines; sensory quality