Effect of "Saccharomyces cerevisiae" F12 on volatile compounds in wines at three different stages of industrial biological ageing

• Autores: D. Muñoz, R. Peinado, Manuel Medina, J. Moreno
• Localización: Australian journal of grape and wine research, ISSN 1322-7130, Vol. 14, Nº 2, 2008, págs. 71-77
• Idioma: inglés
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• Resumen

  • Background and Aims: Wines subjected to biological ageing for variable lengths of time were inoculated with Saccharomyces cerevisiae F12 and were microaerated in order to reduce their overall ageing time.

    Methods and Results: Volatile compounds as determined by gas chromatography (GC) and GC�mass spectrometry (MS) were grouped according to their aroma descriptors into nine odourant classes, which exhibited similar changes in wines obtained by traditional ageing, and in others inoculated with S. cerevisiae F12 and microaerated. A tasting panel found the wine previously aged for 2 years and inoculated with S. cerevisiae F12 to be of better quality than the identical wine subjected to no inoculation.

    Conclusion: Based on the results, the ageing time for wines previously aged under typical winery conditions for 0 and 2 years can be shortened by the inoculation of S. cerevisiae F12 flor yeasts.

    Significance of the Study: The biological ageing system used allows the production cost of fino wines to be reduced by shortening the ageing process.