文章基本信息

标题：The Influence of Fermenting Yeast on the Sensory Properties of Graševina Wine
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作者：Igor Deak ; Kristina Habschied ; Josip Mesić 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：11
DOI：10.3390/foods10112752
语种：English
出版社：MDPI Publishing
摘要：Recent research has showed a breakthrough in investigating the effect of non- Saccharomyces yeast on wine quality and sensory properties. The aim of this study was to compare the influence of conventional yeast, Saccharomyces cerevisiae, vs. that of the non- Saccharomyces Torulaspora delbrueckii on the sensory profile of the white wine Graševina, and to establish if there are any differences in physical–chemical properties in regards to the applied yeast. Sample One was inoculated with both yeasts, while Sample Two was inoculated only with S. cerevisiae. The results indicated that a combination of T. delbrueckii and S. cerevisiae resulted in somewhat higher ethanol content in the finished wine. Sensory evaluation showed no significant discrepancies for any of the wines. Aspect and flavor were graded similarly, but the quality and intensity of the bouquet of Sample One was graded somewhat higher (14 and 6.6) than Sample Two (13.6 and 6.4). These findings open a very wide gate for future research in white wines.
关键词：S. cerevisiae; T. delbrueckii; white wine; non-Saccharomyces; fermentation