title: Effect of different aging techniques on the polysaccharide and phenolic composition and sensory characteristics of Syrah red wines fermented using different yeast strains.
abstract: The effect of high levels of the polysaccharide Saccharomyces cerevisiae yeast strain (HPS) and another conventional yeast strain (FERM) on the polysaccharide and phenolic composition of Syrah red wines during alcoholic fermentation and subsequent aging on lees, with or without oak wood chips, and on inactive dry yeast was investigated. The HPS yeast released higher amounts of polysaccharides during alcoholic fermentation than FERM yeast (485 g L(-1) and 403 g L(-1), respectively) and after the aging period (516 g L(-1) and 500 g L(-1), respectively). The different aging techniques increased the polysaccharide concentration; the concentration was dependent on the aging technique applied. The interaction of the polysaccharides with the phenolic compounds depended on the yeast strain, aging technique, aging period and compound analysed. The HPS wines exhibited better sensory characteristics than the FERM wines after alcoholic fermentation; however, during the aging period, it was difficult to determine which technique produced the best wine due to the interactions of aging technique, aging period and sensory attribute evaluated.
authors.affiliation: Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Post Office Box 1004, Santiago, Chile. Electronic address: rdelbarriogalan@gmail.com.
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: 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; D010636:Phenols / Q000032:analysis*; D011134:Polysaccharides / Q000032:analysis*; D012441:Saccharomyces cerevisiae / Q000378:metabolism*; D013053:Spectrophotometry; D014920:Wine / Q000032:analysis*
chemical_list: D010636:Phenols; D011134:Polysaccharides
keywords: Aging techniques; Phenolic compounds; Polysaccharides; Red wines; Selected yeast strains; Sensory quality