Physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ wines fermented with Saccharomyces and non-Saccharomyces yeasts
The sensory quality of wines is affected by the compounds produced by the action of the yeasts used in alcoholic fermentation. This work aimed at assessing the physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ white wines produced by using the Saccharomyces and non-Saccharom...
Gespeichert in:
Hauptverfasser: | , , , , , , , , |
---|---|
Format: | Dataset |
Sprache: | eng |
Schlagworte: | |
Online-Zugang: | Volltext bestellen |
Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
container_end_page | |
---|---|
container_issue | |
container_start_page | |
container_title | |
container_volume | |
creator | Quincozes, Lorena Marcon, Ângela Rossi Spinelli, Fernanda Rodrigues Gabbardo, Marcos Eckhardt, Daniel Pazzini Wellynthon Machado Da Cunha Costa, Vagner Brasil Jacques, Rodrigo Josemar Seminoti Schumacher, Rafael Lizandro |
description | The sensory quality of wines is affected by the compounds produced by the action of the yeasts used in alcoholic fermentation. This work aimed at assessing the physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ white wines produced by using the Saccharomyces and non-Saccharomyces yeasts. The yeasts S. cerevisiae, S. cerevisiae cerevisiae, S. bayanus, Torulaspora delbrueckii and Metschnikowia pulcherrima were inoculated individually into the must. For 10 days, the alcohol was left to ferment in 7 L carboys in triplicate, at 15º C temperature. The standard physicochemical analyses were done and the quality of the wines was determined. The volatile compounds were identified and quantitative descriptive sensory analyses were performed. All the yeasts produced wines with the characteristic alcohol, volatile acidity and residual sugar content as stipulated by the Brazilian legislation. The T. delbrueckii yeast produced high-content phenylethyl acetate, isoamyl acetate and ethyl decanoate wines, of superior olfactory quality and sensory rating. |
doi_str_mv | 10.6084/m9.figshare.12210371 |
format | Dataset |
fullrecord | <record><control><sourceid>datacite_PQ8</sourceid><recordid>TN_cdi_datacite_primary_10_6084_m9_figshare_12210371</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>10_6084_m9_figshare_12210371</sourcerecordid><originalsourceid>FETCH-LOGICAL-d911-7937238783cd5c1ca47f5ee169e5e4cf2b46c35b9ab57e96459bf93fd73628563</originalsourceid><addsrcrecordid>eNpVkE1OwzAQhbNhgQo3YOEDkBLHcRwvUcVPpUog6D6aTMaNpcSpbEsou56ANVyvJyEVdMHq6b0ZfYsvSW54tiyzqrgb9NLYXejA05LnOc-E4pfJ52s3BYsjdjRYhP6WgR8HiBYZuJYFcmH0E9v7cU8-WgpsNCx2xI6Hr7e59tbt2DpCPzOOh2_2Yd38Y8gP5CK1c48dewfE7sSdcD6euG506f91IggxXCUXBvpA13-5SLaPD9vVc7p5eVqv7jdpqzlPlRYqF5WqBLYSOUKhjCTipSZJBZq8KUoUstHQSEW6LKRujBamVaLMK1mKRVL8YluIgDZSvfd2AD_VPKtPtupB12db9dmW-AHmuGvf</addsrcrecordid><sourcetype>Publisher</sourcetype><iscdi>true</iscdi><recordtype>dataset</recordtype></control><display><type>dataset</type><title>Physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ wines fermented with Saccharomyces and non-Saccharomyces yeasts</title><source>DataCite</source><creator>Quincozes, Lorena ; Marcon, Ângela Rossi ; Spinelli, Fernanda Rodrigues ; Gabbardo, Marcos ; Eckhardt, Daniel Pazzini ; Wellynthon Machado Da Cunha ; Costa, Vagner Brasil ; Jacques, Rodrigo Josemar Seminoti ; Schumacher, Rafael Lizandro</creator><creatorcontrib>Quincozes, Lorena ; Marcon, Ângela Rossi ; Spinelli, Fernanda Rodrigues ; Gabbardo, Marcos ; Eckhardt, Daniel Pazzini ; Wellynthon Machado Da Cunha ; Costa, Vagner Brasil ; Jacques, Rodrigo Josemar Seminoti ; Schumacher, Rafael Lizandro</creatorcontrib><description>The sensory quality of wines is affected by the compounds produced by the action of the yeasts used in alcoholic fermentation. This work aimed at assessing the physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ white wines produced by using the Saccharomyces and non-Saccharomyces yeasts. The yeasts S. cerevisiae, S. cerevisiae cerevisiae, S. bayanus, Torulaspora delbrueckii and Metschnikowia pulcherrima were inoculated individually into the must. For 10 days, the alcohol was left to ferment in 7 L carboys in triplicate, at 15º C temperature. The standard physicochemical analyses were done and the quality of the wines was determined. The volatile compounds were identified and quantitative descriptive sensory analyses were performed. All the yeasts produced wines with the characteristic alcohol, volatile acidity and residual sugar content as stipulated by the Brazilian legislation. The T. delbrueckii yeast produced high-content phenylethyl acetate, isoamyl acetate and ethyl decanoate wines, of superior olfactory quality and sensory rating.</description><identifier>DOI: 10.6084/m9.figshare.12210371</identifier><language>eng</language><publisher>SciELO journals</publisher><subject>Agricultural Biotechnology not elsewhere classified ; FOS: Agricultural biotechnology</subject><creationdate>2020</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>780,1894</link.rule.ids><linktorsrc>$$Uhttps://commons.datacite.org/doi.org/10.6084/m9.figshare.12210371$$EView_record_in_DataCite.org$$FView_record_in_$$GDataCite.org$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>Quincozes, Lorena</creatorcontrib><creatorcontrib>Marcon, Ângela Rossi</creatorcontrib><creatorcontrib>Spinelli, Fernanda Rodrigues</creatorcontrib><creatorcontrib>Gabbardo, Marcos</creatorcontrib><creatorcontrib>Eckhardt, Daniel Pazzini</creatorcontrib><creatorcontrib>Wellynthon Machado Da Cunha</creatorcontrib><creatorcontrib>Costa, Vagner Brasil</creatorcontrib><creatorcontrib>Jacques, Rodrigo Josemar Seminoti</creatorcontrib><creatorcontrib>Schumacher, Rafael Lizandro</creatorcontrib><title>Physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ wines fermented with Saccharomyces and non-Saccharomyces yeasts</title><description>The sensory quality of wines is affected by the compounds produced by the action of the yeasts used in alcoholic fermentation. This work aimed at assessing the physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ white wines produced by using the Saccharomyces and non-Saccharomyces yeasts. The yeasts S. cerevisiae, S. cerevisiae cerevisiae, S. bayanus, Torulaspora delbrueckii and Metschnikowia pulcherrima were inoculated individually into the must. For 10 days, the alcohol was left to ferment in 7 L carboys in triplicate, at 15º C temperature. The standard physicochemical analyses were done and the quality of the wines was determined. The volatile compounds were identified and quantitative descriptive sensory analyses were performed. All the yeasts produced wines with the characteristic alcohol, volatile acidity and residual sugar content as stipulated by the Brazilian legislation. The T. delbrueckii yeast produced high-content phenylethyl acetate, isoamyl acetate and ethyl decanoate wines, of superior olfactory quality and sensory rating.</description><subject>Agricultural Biotechnology not elsewhere classified</subject><subject>FOS: Agricultural biotechnology</subject><fulltext>true</fulltext><rsrctype>dataset</rsrctype><creationdate>2020</creationdate><recordtype>dataset</recordtype><sourceid>PQ8</sourceid><recordid>eNpVkE1OwzAQhbNhgQo3YOEDkBLHcRwvUcVPpUog6D6aTMaNpcSpbEsou56ANVyvJyEVdMHq6b0ZfYsvSW54tiyzqrgb9NLYXejA05LnOc-E4pfJ52s3BYsjdjRYhP6WgR8HiBYZuJYFcmH0E9v7cU8-WgpsNCx2xI6Hr7e59tbt2DpCPzOOh2_2Yd38Y8gP5CK1c48dewfE7sSdcD6euG506f91IggxXCUXBvpA13-5SLaPD9vVc7p5eVqv7jdpqzlPlRYqF5WqBLYSOUKhjCTipSZJBZq8KUoUstHQSEW6LKRujBamVaLMK1mKRVL8YluIgDZSvfd2AD_VPKtPtupB12db9dmW-AHmuGvf</recordid><startdate>20200429</startdate><enddate>20200429</enddate><creator>Quincozes, Lorena</creator><creator>Marcon, Ângela Rossi</creator><creator>Spinelli, Fernanda Rodrigues</creator><creator>Gabbardo, Marcos</creator><creator>Eckhardt, Daniel Pazzini</creator><creator>Wellynthon Machado Da Cunha</creator><creator>Costa, Vagner Brasil</creator><creator>Jacques, Rodrigo Josemar Seminoti</creator><creator>Schumacher, Rafael Lizandro</creator><general>SciELO journals</general><scope>DYCCY</scope><scope>PQ8</scope></search><sort><creationdate>20200429</creationdate><title>Physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ wines fermented with Saccharomyces and non-Saccharomyces yeasts</title><author>Quincozes, Lorena ; Marcon, Ângela Rossi ; Spinelli, Fernanda Rodrigues ; Gabbardo, Marcos ; Eckhardt, Daniel Pazzini ; Wellynthon Machado Da Cunha ; Costa, Vagner Brasil ; Jacques, Rodrigo Josemar Seminoti ; Schumacher, Rafael Lizandro</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-d911-7937238783cd5c1ca47f5ee169e5e4cf2b46c35b9ab57e96459bf93fd73628563</frbrgroupid><rsrctype>datasets</rsrctype><prefilter>datasets</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Agricultural Biotechnology not elsewhere classified</topic><topic>FOS: Agricultural biotechnology</topic><toplevel>online_resources</toplevel><creatorcontrib>Quincozes, Lorena</creatorcontrib><creatorcontrib>Marcon, Ângela Rossi</creatorcontrib><creatorcontrib>Spinelli, Fernanda Rodrigues</creatorcontrib><creatorcontrib>Gabbardo, Marcos</creatorcontrib><creatorcontrib>Eckhardt, Daniel Pazzini</creatorcontrib><creatorcontrib>Wellynthon Machado Da Cunha</creatorcontrib><creatorcontrib>Costa, Vagner Brasil</creatorcontrib><creatorcontrib>Jacques, Rodrigo Josemar Seminoti</creatorcontrib><creatorcontrib>Schumacher, Rafael Lizandro</creatorcontrib><collection>DataCite (Open Access)</collection><collection>DataCite</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>Quincozes, Lorena</au><au>Marcon, Ângela Rossi</au><au>Spinelli, Fernanda Rodrigues</au><au>Gabbardo, Marcos</au><au>Eckhardt, Daniel Pazzini</au><au>Wellynthon Machado Da Cunha</au><au>Costa, Vagner Brasil</au><au>Jacques, Rodrigo Josemar Seminoti</au><au>Schumacher, Rafael Lizandro</au><format>book</format><genre>unknown</genre><ristype>DATA</ristype><title>Physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ wines fermented with Saccharomyces and non-Saccharomyces yeasts</title><date>2020-04-29</date><risdate>2020</risdate><abstract>The sensory quality of wines is affected by the compounds produced by the action of the yeasts used in alcoholic fermentation. This work aimed at assessing the physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ white wines produced by using the Saccharomyces and non-Saccharomyces yeasts. The yeasts S. cerevisiae, S. cerevisiae cerevisiae, S. bayanus, Torulaspora delbrueckii and Metschnikowia pulcherrima were inoculated individually into the must. For 10 days, the alcohol was left to ferment in 7 L carboys in triplicate, at 15º C temperature. The standard physicochemical analyses were done and the quality of the wines was determined. The volatile compounds were identified and quantitative descriptive sensory analyses were performed. All the yeasts produced wines with the characteristic alcohol, volatile acidity and residual sugar content as stipulated by the Brazilian legislation. The T. delbrueckii yeast produced high-content phenylethyl acetate, isoamyl acetate and ethyl decanoate wines, of superior olfactory quality and sensory rating.</abstract><pub>SciELO journals</pub><doi>10.6084/m9.figshare.12210371</doi><oa>free_for_read</oa></addata></record> |
fulltext | fulltext_linktorsrc |
identifier | DOI: 10.6084/m9.figshare.12210371 |
ispartof | |
issn | |
language | eng |
recordid | cdi_datacite_primary_10_6084_m9_figshare_12210371 |
source | DataCite |
subjects | Agricultural Biotechnology not elsewhere classified FOS: Agricultural biotechnology |
title | Physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ wines fermented with Saccharomyces and non-Saccharomyces yeasts |
url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-23T07%3A52%3A49IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-datacite_PQ8&rft_val_fmt=info:ofi/fmt:kev:mtx:book&rft.genre=unknown&rft.au=Quincozes,%20Lorena&rft.date=2020-04-29&rft_id=info:doi/10.6084/m9.figshare.12210371&rft_dat=%3Cdatacite_PQ8%3E10_6084_m9_figshare_12210371%3C/datacite_PQ8%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |