Effect of different aging techniques on the polysaccharide and phenolic composition and sensory characteristics of Syrah red wines fermented using different yeast strains. (15th July 2015)

• Record Type: Journal Article
• Authors: del Barrio-Galán, Rubén; Medel-Marabolí, Marcela; Peña-Neira, Álvaro
• Is Part Of: Food chemistry. Volume 179(2015)
• Page Start: 116
• Page End: 126
• Publication Date: 2015-07-15
• Subjects: Polysaccharides -- Phenolic compounds -- Red wines -- Aging techniques -- Sensory quality -- Selected yeast strains; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2015.01.075
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: HPS yeast and all aging techniques released higher amounts of polysaccharides. Interaction between polysaccharides and phenolics improved the quality of wines. HPS wines and those aged with L, L + CH and CIDY were better valued by the taste panel. This is the first study on Syrah Chilean red wines using these techniques. Abstract: The effect of high levels of the polysaccharide Saccharomyces cerevisiae yeast strain (HPS) and another conventional yeast strain (FERM) on the polysaccharide and phenolic composition of Syrah red wines during alcoholic fermentation and subsequent aging on lees, with or without oak wood chips, and on inactive dry yeast was investigated. The HPS yeast released higher amounts of polysaccharides during alcoholic fermentation than FERM yeast (485 g L −1 and 403 g L −1, respectively) and after the aging period (516 g L −1 and 500 g L −1, respectively). The different aging techniques increased the polysaccharide concentration; the concentration was dependent on the aging technique applied. The interaction of the polysaccharides with the phenolic compounds depended on the yeast strain, aging technique, aging period and compound analysed. The HPS wines exhibited better sensory characteristics than the FERM wines after alcoholic fermentation; however, during the aging period, it was difficult to determine which technique produced the best wine due to the interactions of aging technique, aging period and sensory attribute evaluated.