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dc.contributor.author
Raymond Eder, María Laura
dc.contributor.author
Fariña, Laura
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Dellacassa, Eduardo
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Carrau, Francisco
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Rosa, Alberto Luis
dc.date.available
2021-09-20T20:36:44Z
dc.date.issued
2020-09
dc.identifier.citation
Raymond Eder, María Laura; Fariña, Laura; Dellacassa, Eduardo; Carrau, Francisco; Rosa, Alberto Luis; Chemical and sensory features of Torrontés Riojano sparkling wines produced by second fermentation in bottle using different Saccharomyces strains; Sage Publications Ltd; Food Science and Technology International; 26; 6; 9-2020; 512-519
dc.identifier.issn
1082-0132
dc.identifier.uri
http://hdl.handle.net/11336/140933
dc.description.abstract
Chemical and sensory properties of Torrontés Riojano sparkling wines, prepared using second fermentation with Saccharomyces strains EC1118, bayanus C12 and IFI473I, were explored. All sparkling wines showed high levels of several volatile ethyl esters and terpenes associated to fruity and floral aromas. The sensory profiles showed significant differences for the floral aroma descriptor among EC1118, bayanus C12 and IFI473I and for bubble persistence for strain bayanus C12. Our results suggest that the sensory properties of these sparkling wines could be dependent on the chemical and organoleptic properties of the base wine more than the yeast strain used for second fermentation.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Sage Publications Ltd
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
ALCOHOLIC FERMENTATION
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SENSORY PROPERTIES
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VOLATILE COMPONENTS
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WINE YEASTS
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WINEMAKING
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Otras Ciencias Agrícolas
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Otras Ciencias Agrícolas
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CIENCIAS AGRÍCOLAS
dc.title
Chemical and sensory features of Torrontés Riojano sparkling wines produced by second fermentation in bottle using different Saccharomyces strains
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2021-09-06T16:10:43Z
dc.journal.volume
26
dc.journal.number
6
dc.journal.pagination
512-519
dc.journal.pais
Estados Unidos
dc.journal.ciudad
Thousand Oaks
dc.description.fil
Fil: Raymond Eder, María Laura. Universidad Católica de Córdoba. Instituto de Investigaciones en Recursos Naturales y Sustentabilidad José Sanchez Labrador S. J. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Recursos Naturales y Sustentabilidad José Sanchez Labrador S. J.; Argentina
dc.description.fil
Fil: Fariña, Laura. Universidad de la República; Uruguay
dc.description.fil
Fil: Dellacassa, Eduardo. Universidad de la República; Uruguay
dc.description.fil
Fil: Carrau, Francisco. Universidad de la República; Uruguay
dc.description.fil
Fil: Rosa, Alberto Luis. Universidad Católica de Córdoba. Instituto de Investigaciones en Recursos Naturales y Sustentabilidad José Sanchez Labrador S. J. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Recursos Naturales y Sustentabilidad José Sanchez Labrador S. J.; Argentina. Establecimiento Finca las Acacias; Argentina
dc.journal.title
Food Science and Technology International
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://journals.sagepub.com/doi/10.1177/1082013220910534
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1177/1082013220910534
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