title: Use of Commercial Dry Yeast Products Rich in Mannoproteins for White and Rosé Sparkling Wine Elaboration.
abstract: In sparkling wines, mannoproteins released during yeast autolysis largely affect their final quality. This process is very slow and may take several months. The aim of this work was to study the effect of several commercial dry yeast autolysates on the chemical composition, foam, and sensory properties of white and rosé sparkling wines aged on lees for 9 months during two consecutive vintages. The addition of these products in the tirage phase did not affect either the content of phenolic compounds, amino acids, and biogenic amines or the foam properties. The commercial product with the highest mannoprotein content and the highest purity caused significant changes in the volatile composition of the wines and enhanced the fruity aromas in both Verdejo and Godello sparkling wines.
authors.affiliation: †Instituto Tecnológico Agrario de Castilla y León, Consejerı́a de Agricultura y Ganaderı́a, Ctra Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain.
authors.forename: Silvia
authors.initials: S
authors.lastname: Pérez-Magariño
authors.affiliation: §Instituto de las Ciencias de la Vid y del Vino (Universidad de la Rioja, CSIC y Gobierno de la Rioja), C/Madre de Dios 51, 26006 Logroño, Spain.
authors.forename: Leticia
authors.initials: L
authors.lastname: Martínez-Lapuente
authors.affiliation: †Instituto Tecnológico Agrario de Castilla y León, Consejerı́a de Agricultura y Ganaderı́a, Ctra Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain.
authors.forename: Marta
authors.initials: M
authors.lastname: Bueno-Herrera
authors.affiliation: †Instituto Tecnológico Agrario de Castilla y León, Consejerı́a de Agricultura y Ganaderı́a, Ctra Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain.
authors.forename: Miriam
authors.initials: M
authors.lastname: Ortega-Heras
authors.affiliation: §Instituto de las Ciencias de la Vid y del Vino (Universidad de la Rioja, CSIC y Gobierno de la Rioja), C/Madre de Dios 51, 26006 Logroño, Spain.
authors.forename: Zenaida
authors.initials: Z
authors.lastname: Guadalupe
authors.affiliation: §Instituto de las Ciencias de la Vid y del Vino (Universidad de la Rioja, CSIC y Gobierno de la Rioja), C/Madre de Dios 51, 26006 Logroño, Spain.
authors.forename: Belén
authors.initials: B
authors.lastname: Ayestarán
mesh_terms: D000596:Amino Acids / Q000032:analysis; D001679:Biogenic Amines / Q000032:analysis; D005285:Fermentation; D006801:Humans; D008562:Membrane Glycoproteins / Q000032:analysis* / Q000378:metabolism; D010636:Phenols / Q000032:analysis; D012441:Saccharomyces cerevisiae / Q000737:chemistry* / Q000378:metabolism; D029701:Saccharomyces cerevisiae Proteins / Q000032:analysis* / Q000378:metabolism; D013649:Taste; D027843:Vitis / Q000737:chemistry / Q000382:microbiology*; D014920:Wine / Q000032:analysis* / Q000382:microbiology
chemical_list: D000596:Amino Acids; D001679:Biogenic Amines; D008562:Membrane Glycoproteins; D010636:Phenols; D029701:Saccharomyces cerevisiae Proteins; C025363:mannoproteins
keywords: dry yeast products; foam; sensory analysis; sparkling wines; volatile compounds