Resumen de Effect of yeast strain on the content of nitrogenous compounds and the quality of red sparkling wines stored with yeasts
The nitrogenous compounds in red sparkling wines fermented by 16 yeast strains were examined over a period of 36 months. During this period the different strains showed different patterns of development of the nitrogenous compounds. The sensory evaluation after 36 months’ storage of the wine with yeasts detected a deterioration of the wine quality with two strains, while with three other strains, there was improvement, and with the remaining eleven, no significant changes were observed. Thus, it can be concluded that the effect of the storage of red sparkling wines with yeasts on the quality of the wines was strain dependent. As a criterion for selection of yeast strains for sparkling wine manufacture the use of sensory assessment of wines after a certain period of storage with yeasts is recommended.
