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M.c. Polo - One of the best experts on this subject based on the ideXlab platform.

  • isolation and characterization of a thermally extracted yeast cell wall fraction potentially useful for improving the foaming properties of Sparkling Wines
    Journal of Agricultural and Food Chemistry, 2006
    Co-Authors: Y P Nunez, M.c. Polo, Ramon Gonzalez, Alfonso V Carrascosa, Adolfo J Martinezrodriguez
    Abstract:

    Two different yeast cell wall extracts were obtained using enzymatic digestion and thermal treatment. The effects of the extracts obtained on the foaming properties of a model wine and two Sparkling Wines were studied. The model wine and Sparkling Wines, supplemented with the thermal extract, presented better foaming properties than did the samples supplemented with the enzymatic extract. The fractioning (Con A chromatography) and characterization (SDS-PAGE, SEC, GC, and RP-HPLC) of both extracts showed that the fraction responsible for the foaming properties is constituted by mannoproteins with a relative molecular weight between 10 and 30 kDa, presenting an equilibrated composition of the hydrophobic and hydrophilic protein domains. This thermal extract did not modify the protein stability in both the model wine and the Sparkling Wines. These results demonstrate that the enrichment of a Sparkling wine with mannoproteins extracted by mild heat procedures will contribute to improving its foaming properties.

  • effect of accelerated autolysis of yeast on the composition and foaming properties of Sparkling Wines elaborated by a champenoise method
    Journal of Agricultural and Food Chemistry, 2005
    Co-Authors: Y P Nunez, M.c. Polo, Ramon Gonzalez, Alfonso V Carrascosa, Adolfo J Martinezrodriguez
    Abstract:

    Five mutants (obtained by UV mutagenesis) and the parent strain were selected to produce Sparkling Wines following the traditional or champenoise method. The Wines were aged with the yeast for 9 months, with samples being taken each month for analytical and sensory determinations. The Wines elaborated with mutant strain IFI473I demonstrated an accelerated release of protein, amino acids, and polysaccharides. An analysis of the secreted polysaccharides revealed that mannose was the major sugar present. The effects of the products released by yeasts on the foaming properties of the Wines were determined by both sensory and instrumental analysis. In all cases, the Wines elaborated with mutant strain IFI473I showed improved foaming properties as compared to Wines fermented without this strain. Similar results were obtained at a decreased aging time of 6 months, thereby confirming the capacity of IFI473I strain to carry out an accelerated autolysis. These results demonstrate that mutant strain IFI473I can significantly reduce production times of high-quality Sparkling Wines.

  • effect of vineyard yield on the composition of Sparkling Wines produced from the grape cultivar parellada
    Food Chemistry, 2004
    Co-Authors: Maria Angeles Pozobayon, M.c. Polo, P J Martinalvarez, Encarnación Pueyo
    Abstract:

    Abstract The influence of vineyard yield on the phenolic, volatile and nitrogen compounds, on the foam characteristics and on the sensory quality of Sparkling Wines made from grapes of the Parellada variety was studied. Sixteen Sparkling Wines were manufactured industrially from four base Wines. Two of the base Wines were manufactured with grapes from a low-yielding vineyard, below 10,500 kg/ha, and the other two with grapes from a higher-yielding vineyard, above 10,500 kg/ha. Significant differences were found, in relation to vineyard yield, for the concentrations of 9 of the 16 phenolic compounds determined, in most of the volatile compounds and in several free amino acids. No significant differences were detected between foam characteristics of Wines from low- and high-yield vineyards. The Wines from low-yield vineyards were considered, by the tasters, to have better sensory quality than the Wines from high-yield vineyards.

  • Sensory and analytical study of rose Sparkling Wines manufactured by second fermentation in the bottle.
    Journal of Agricultural and Food Chemistry, 2004
    Co-Authors: P. Hidalgo, Encarnación Pueyo, María Ángeles Pozo-bayón, Adolfo J. Martínez-rodríguez, P.j. Martín-Álvarez, M.c. Polo
    Abstract:

    The sensory and analytical characteristics of five rose Sparkling Wines manufactured by the traditional method have been determined. Moreover, the changes that take place in the nitrogen and volatile fraction of the Wines during the second fermentation and the aging with the yeasts have been studied. Each of these Wines was made from a single industrial rose base wine of the Garnacha Tinta variety, with five selected yeasts strains. The base wine had a low content in free amino acids, 16 mg/L, and the yeast consumed more peptides than free amino acids during second fermentation. From the application of the two-way analysis of variance, yeast strain, and aging time factors to the data of volatile compounds, it has been found that most of the differences between these Sparkling Wines are due to the aging time. It has been verified that these rose Sparkling Wines have foam of good quality and that the grape variety Garnacha Tinta is suitable for the production of rose Sparkling Wines.

  • study of low molecular weight phenolic compounds during the aging of Sparkling Wines manufactured with red and white grape varieties
    Journal of Agricultural and Food Chemistry, 2003
    Co-Authors: Maria Angeles Pozobayon, M T Hernandez, P J Martinalvarez, M.c. Polo
    Abstract:

    Thirty-two phenolic compounds of low molecular weight were identified in 36 white, blanc de noir, and rose Sparkling Wines by using HPLC with photodiode array and mass spectrometry detection. Some of the identified compounds, such as cis- and trans-ethylcaftaric, cis- and trans-ethylcaffeic, and cis- or trans-ethyl-p-coumaric acids, 2R,3R-dihydroquercetin, 2R,3R-dihydrokaempferol 3-O-β-d-glucoside, and a lignan derivative are described for the first time in Sparkling Wines manufactured with grapes of red varieties. This is also the first time that cis- or trans-diethylfertaric acids have been identified in Wines. When cluster analysis was applied to the data of 19 of the 32 identified compounds, the greatest differences found in the low molecular weight phenolic compounds in Sparkling Wines were due to the grape variety from which they were manufactured, whereas aging time did not significantly influence phenolic composition. Nine phenolic compounds, that is, trans-p-coumaric and trans-caftaric acids, tra...

Belén Ayestarán - One of the best experts on this subject based on the ideXlab platform.

  • Evaluation of grape ripeness, carbonic maceration and pectolytic enzymes to improve the chemical and sensory quality of red Sparkling Wines.
    Journal of the Science of Food and Agriculture, 2020
    Co-Authors: Miriam González-lázaro, Leticia Martínez-lapuente, Zenaida Guadalupe, Belén Ayestarán, Marta Bueno-herrera, Pedro López De La Cuesta, Silvia Pérez-magariño
    Abstract:

    BACKGROUND Red Sparkling Wines are and innovative product for the oenology market, and oenologists are looking for technologies to improve their winemaking. The present study aimed to use both carbonic maceration and pectolytic enzymes applied to premature grapes during the winemaking of red Sparkling Wines. Both could modify the release of polyphenols, as well as improve the foaming, aroma and sensory properties of the Wines. RESULTS Red Sparkling Wines made with mature grapes showed the highest content of polyphenols, ethyl esters, alcohol acetates, total volatile acids and foam stability time. They were characterised by a high foam collar and foam area, full-body, astringency, persistence, and olfactory intensity, and were the best evaluated with respect to global perception in the sensory analysis. Treatment with pectolytic enzymes was not effective with unripe grapes. These Wines showed a high content of total ethyl esters and the highest content of lactones, producing Wines with high olfactory intensity and fruity aromas. Red Sparkling Wines made by carbonic maceration showed the lowest content of total polyphenols, anthocyanins and proanthocyanidins, as well as high contents of C6 alcohols and total ethyl esters, and were characterised by vegetal aroma notes. Both treatments produced red Sparkling Wines with good foam characteristics. CONCLUSION Winemaking of red Sparkling Wines with premature grapes and pectinolytic enzymes or carbonic maceration did not achieve an improvement with respect to their chemical and sensory qualities. The use of mature grapes and traditional winemaking is the best option for elaborating red quality Sparkling Wines. © 2020 Society of Chemical Industry.

  • Volatile composition, foam characteristics and sensory properties of Tempranillo red Sparkling Wines elaborated using different techniques to obtain the base Wines
    European Food Research and Technology, 2019
    Co-Authors: Silvia Pérez-magariño, Leticia Martínez-lapuente, Zenaida Guadalupe, Marta Bueno-herrera, Miriam González-lázaro, Pedro López De La Cuesta, Belén Ayestarán
    Abstract:

    The aim of this work was to study oenological techniques to obtain adequate base wine for red Sparkling wine elaboration. Four winemaking techniques were carried out: pre-fermentative cold maceration with dry ice and delestage with premature grapes; and sugar reduction in must and partial dealcoholisation of wine with mature grapes. Their effect on oenological parameters, volatile composition, foam and sensory characteristics was valuated. Reduction of sugar content and partial dealcoholisation allow obtaining base Wines with more adequate alcohol content. No differences were found between the oenological parameters during the ageing time. Pre-fermentative cold maceration and partial dealcoholisation had a greater influence on the volatile composition of the base and red Sparkling Wines. Oenological technique did not affect the foam instrumental parameters. Red Sparkling Wines from premature grapes showed higher vegetal aromas, and pre-fermentative cold maceration the best foam sensory descriptors.

  • Polysaccharides, oligosaccharides and nitrogenous compounds change during the ageing of Tempranillo and Verdejo Sparkling Wines
    Journal of the Science of Food and Agriculture, 2018
    Co-Authors: Leticia Martínez-lapuente, Rafael Apolinar Valiente, Zenaida Guadalupe, Belén Ayestarán, Silvia Pérez-magariño, Pascale Williams, Thierry Doco
    Abstract:

    BACKGROUND: Verdejo and Tempranillo are traditional varieties for producing still Wines; however, they could provide an alternative for the manufacturing of Sparkling Wines. Sparkling Wines were elaborated by the traditional method, followed by ageing on lees for 9 months. A study on the changes that take place in polysaccharides, oligosaccharides and nitrogenous compounds during the ageing on lees of Tempranillo and Verdejo Sparkling Wines has been undertaken. RESULTS: Mannoproteins and the glucose residue of oligosaccharides were the major carbohydrates detected in all vinification stages. Yeast polysaccharides and glucan-like structures of the oligosaccharides increased after 3 months of ageing. The evolution of yeast polysaccharides and the composition of PRAG-like structure were different among grape varieties. A decrease in amino acids and biogenic amines was observed during the ageing. The contents of polysaccharides, oligosaccharides and nitrogenous compound were significantly higher in Tempranillo than in Verdejo Sparkling Wines at the end of the ageing period. CONCLUSION: Polysaccharides and oligosaccharides from yeast were more significant autolysis markers of Sparkling Wines than the nitrogenous compounds. Our data suggest a potential cultivar effect on the evolution of yeast polysaccharides and on the composition of PRAG, which may influence the physico-chemical and sensory properties of Sparkling Wines.

  • Amino acids, polysaccharides and oligosaccharides changes during the aging of white and rosé Sparkling Wines.
    2017
    Co-Authors: Leticia Martínez-lapuente, Rafael Apolinar Valiente, Zenaida Guadalupe, Belén Ayestarán, Silvia Pérez-magariño, Pascale Williams, Thierry Doco
    Abstract:

    Amino acids, polysaccharides and oligosaccharides changes during the aging of white and rosé Sparkling Wines. . 10. Symposium In Vino Analytica Scientia

  • influence of grape maturity on complex carbohydrate composition of red Sparkling Wines
    Journal of Agricultural and Food Chemistry, 2016
    Co-Authors: Leticia Martinezlapuente, Zenaida Guadalupe, Belén Ayestarán, Pascale Williams, Silvia Perezmagarino, Rafael Apolinarvaliente, Thierry Doco
    Abstract:

    This paper studied how grape maturity affected complex carbohydrate composition during red Sparkling wine making and wine aging. Grape ripening stage (premature and mature grapes) showed a significant impact on the content, composition, and evolution of polysaccharides and oligosaccharides of Sparkling Wines. Polysaccharides rich in arabinose and galactose, mannoproteins, rhamnogalacturonans II, and oligosaccharides in base Wines increased with maturity. For both maturity stages, polysaccharides rich in arabinose and galactose, and the glucuronic acid glycosyl residue of the oligosaccharides were the major carbohydrates detected in all vinification stages. The total glycosyl content of oligosaccharides decreased during the whole period of aging on yeast lees. The reduction of polysaccharides rich in arabinose and galactose and rhamnogalacturonans type II during the aging was more pronounced in mature samples. To our knowledge, this is the first report of the polysaccharide and oligosaccharide composition ...

Encarnación Pueyo - One of the best experts on this subject based on the ideXlab platform.

  • effect of vineyard yield on the composition of Sparkling Wines produced from the grape cultivar parellada
    Food Chemistry, 2004
    Co-Authors: Maria Angeles Pozobayon, M.c. Polo, P J Martinalvarez, Encarnación Pueyo
    Abstract:

    Abstract The influence of vineyard yield on the phenolic, volatile and nitrogen compounds, on the foam characteristics and on the sensory quality of Sparkling Wines made from grapes of the Parellada variety was studied. Sixteen Sparkling Wines were manufactured industrially from four base Wines. Two of the base Wines were manufactured with grapes from a low-yielding vineyard, below 10,500 kg/ha, and the other two with grapes from a higher-yielding vineyard, above 10,500 kg/ha. Significant differences were found, in relation to vineyard yield, for the concentrations of 9 of the 16 phenolic compounds determined, in most of the volatile compounds and in several free amino acids. No significant differences were detected between foam characteristics of Wines from low- and high-yield vineyards. The Wines from low-yield vineyards were considered, by the tasters, to have better sensory quality than the Wines from high-yield vineyards.

  • Sensory and analytical study of rose Sparkling Wines manufactured by second fermentation in the bottle.
    Journal of Agricultural and Food Chemistry, 2004
    Co-Authors: P. Hidalgo, Encarnación Pueyo, María Ángeles Pozo-bayón, Adolfo J. Martínez-rodríguez, P.j. Martín-Álvarez, M.c. Polo
    Abstract:

    The sensory and analytical characteristics of five rose Sparkling Wines manufactured by the traditional method have been determined. Moreover, the changes that take place in the nitrogen and volatile fraction of the Wines during the second fermentation and the aging with the yeasts have been studied. Each of these Wines was made from a single industrial rose base wine of the Garnacha Tinta variety, with five selected yeasts strains. The base wine had a low content in free amino acids, 16 mg/L, and the yeast consumed more peptides than free amino acids during second fermentation. From the application of the two-way analysis of variance, yeast strain, and aging time factors to the data of volatile compounds, it has been found that most of the differences between these Sparkling Wines are due to the aging time. It has been verified that these rose Sparkling Wines have foam of good quality and that the grape variety Garnacha Tinta is suitable for the production of rose Sparkling Wines.

  • influence of yeast strain bentonite addition and aging time on volatile compounds of Sparkling Wines
    American Journal of Enology and Viticulture, 2003
    Co-Authors: Angeles M Pozobayon, Encarnación Pueyo, Adolfo J Martinezrodriguez, Pedro J Martinalvarez, Carmen M Polo
    Abstract:

    The composition of the volatile fraction of Sparkling Wines prepared according to the traditional, or champenoise, method can be influenced by different variables. This study examined the influence of the yeast strain used in the second fermentation, the addition of sodium bentonite to the tirage solution, and the aging time with yeast on the volatile compounds of Sparkling Wines. From a single base wine, five batches of Sparkling Wines were obtained industrially in duplicate using five different yeast strains. One duplicate of each strain was prepared with the addition of sodium bentonite to the tirage solution. Samples were taken after 20, 40, 90, 180, 270, and 365 days. Major volatile compounds were determined by direct injection in a gas chromatograph while several minor volatile compounds were determined by injection of the extract obtained by headspace solid-phase microextraction on a poly(dimethylsiloxane) fiber. Analysis of variance and two multivariate statistical techniques (cluster and stepwise discriminant analysis) were applied to the data. It was verified that neither yeast strain nor addition of bentonite to the tirage solution greatly influenced the volatile composition of the Wines, while aging time did have a great influence. In the course of aging of wine with yeast, simultaneous degradation and synthesis of volatile compounds occurs and at any given time either of these processes can predominate, explaining the disparity of the results of different authors in the literature.

  • influence of the polysaccharides and the nitrogen compounds on foaming properties of Sparkling Wines
    Food Chemistry, 2000
    Co-Authors: Victoria M Morenoarribas, Encarnación Pueyo, Pedro J Martinalvarez, F J Nieto, M.c. Polo
    Abstract:

    Abstract The increase in the height of the wine contained in a tube, when air is passed through a fritted plate placed at its bottom was measured and used to evaluate the foam characteristics of base Wines and Sparkling Wines. The height was detected with an ultrasonic wave transmitter/receiver, using original equipment and software. The relationship between the foam characteristics of these Wines and their content in neutral and acid polysaccharides, free amino-acids, peptides and protein nitrogen was studied. It was seen that there are significant differences in foam parameters according to grape variety and aging time. It was also seen that the height reached by the foam shows a positive correlation with most of the free amino-acids, with the polysaccharides and with the protein nitrogen. No relationship was found between foam characteristics and concentrations of wine peptides. Predictive models were obtained for the parameters defining foam, based on content in neutral polysaccharides, protein nitrogen and the free amino-acid phenylalanine.

  • fractionation and partial characterization of protein fractions present at different stages of the production of Sparkling Wines
    Food Chemistry, 1998
    Co-Authors: C Luguera, Encarnación Pueyo, Victoria M Morenoarribas, Begona Bartolome, M.c. Polo
    Abstract:

    Abstract Soluble proteins from Sparkling Wines (var. Chardonnay) manufactured industrially following the Champenoise method were analysed by analytical anion-exchange FPLC (fast protein liquid chromatography). Samples of the must, the unfined wine, the fined wine and the Sparkling Wines after 3, 6, 9, 12, 15 and 18 months of ageing with yeast lees were taken. Eight main must protein fractions were collected and characterized by isoelectric focusing and capillary electrophoresis. Six fractions consisted of proteins with isoelectric points (pIs) from 4.27 to 3.04. Two fractions, according to their UV spectra, seemed to contain phenolic compounds. A comparison of FPLC profiles of the must, the unfined wine and the fined wine indicated that both fermentation and stabilization processes decrease the concentration of those proteins with less affinity for the anion-exchange column and with a higher pI. No changes in the protein profiles of Sparkling Wines were observed during the first 18 months of ageing with yeast..

Zenaida Guadalupe - One of the best experts on this subject based on the ideXlab platform.

  • Evaluation of grape ripeness, carbonic maceration and pectolytic enzymes to improve the chemical and sensory quality of red Sparkling Wines.
    Journal of the Science of Food and Agriculture, 2020
    Co-Authors: Miriam González-lázaro, Leticia Martínez-lapuente, Zenaida Guadalupe, Belén Ayestarán, Marta Bueno-herrera, Pedro López De La Cuesta, Silvia Pérez-magariño
    Abstract:

    BACKGROUND Red Sparkling Wines are and innovative product for the oenology market, and oenologists are looking for technologies to improve their winemaking. The present study aimed to use both carbonic maceration and pectolytic enzymes applied to premature grapes during the winemaking of red Sparkling Wines. Both could modify the release of polyphenols, as well as improve the foaming, aroma and sensory properties of the Wines. RESULTS Red Sparkling Wines made with mature grapes showed the highest content of polyphenols, ethyl esters, alcohol acetates, total volatile acids and foam stability time. They were characterised by a high foam collar and foam area, full-body, astringency, persistence, and olfactory intensity, and were the best evaluated with respect to global perception in the sensory analysis. Treatment with pectolytic enzymes was not effective with unripe grapes. These Wines showed a high content of total ethyl esters and the highest content of lactones, producing Wines with high olfactory intensity and fruity aromas. Red Sparkling Wines made by carbonic maceration showed the lowest content of total polyphenols, anthocyanins and proanthocyanidins, as well as high contents of C6 alcohols and total ethyl esters, and were characterised by vegetal aroma notes. Both treatments produced red Sparkling Wines with good foam characteristics. CONCLUSION Winemaking of red Sparkling Wines with premature grapes and pectinolytic enzymes or carbonic maceration did not achieve an improvement with respect to their chemical and sensory qualities. The use of mature grapes and traditional winemaking is the best option for elaborating red quality Sparkling Wines. © 2020 Society of Chemical Industry.

  • Volatile composition, foam characteristics and sensory properties of Tempranillo red Sparkling Wines elaborated using different techniques to obtain the base Wines
    European Food Research and Technology, 2019
    Co-Authors: Silvia Pérez-magariño, Leticia Martínez-lapuente, Zenaida Guadalupe, Marta Bueno-herrera, Miriam González-lázaro, Pedro López De La Cuesta, Belén Ayestarán
    Abstract:

    The aim of this work was to study oenological techniques to obtain adequate base wine for red Sparkling wine elaboration. Four winemaking techniques were carried out: pre-fermentative cold maceration with dry ice and delestage with premature grapes; and sugar reduction in must and partial dealcoholisation of wine with mature grapes. Their effect on oenological parameters, volatile composition, foam and sensory characteristics was valuated. Reduction of sugar content and partial dealcoholisation allow obtaining base Wines with more adequate alcohol content. No differences were found between the oenological parameters during the ageing time. Pre-fermentative cold maceration and partial dealcoholisation had a greater influence on the volatile composition of the base and red Sparkling Wines. Oenological technique did not affect the foam instrumental parameters. Red Sparkling Wines from premature grapes showed higher vegetal aromas, and pre-fermentative cold maceration the best foam sensory descriptors.

  • Polysaccharides, oligosaccharides and nitrogenous compounds change during the ageing of Tempranillo and Verdejo Sparkling Wines
    Journal of the Science of Food and Agriculture, 2018
    Co-Authors: Leticia Martínez-lapuente, Rafael Apolinar Valiente, Zenaida Guadalupe, Belén Ayestarán, Silvia Pérez-magariño, Pascale Williams, Thierry Doco
    Abstract:

    BACKGROUND: Verdejo and Tempranillo are traditional varieties for producing still Wines; however, they could provide an alternative for the manufacturing of Sparkling Wines. Sparkling Wines were elaborated by the traditional method, followed by ageing on lees for 9 months. A study on the changes that take place in polysaccharides, oligosaccharides and nitrogenous compounds during the ageing on lees of Tempranillo and Verdejo Sparkling Wines has been undertaken. RESULTS: Mannoproteins and the glucose residue of oligosaccharides were the major carbohydrates detected in all vinification stages. Yeast polysaccharides and glucan-like structures of the oligosaccharides increased after 3 months of ageing. The evolution of yeast polysaccharides and the composition of PRAG-like structure were different among grape varieties. A decrease in amino acids and biogenic amines was observed during the ageing. The contents of polysaccharides, oligosaccharides and nitrogenous compound were significantly higher in Tempranillo than in Verdejo Sparkling Wines at the end of the ageing period. CONCLUSION: Polysaccharides and oligosaccharides from yeast were more significant autolysis markers of Sparkling Wines than the nitrogenous compounds. Our data suggest a potential cultivar effect on the evolution of yeast polysaccharides and on the composition of PRAG, which may influence the physico-chemical and sensory properties of Sparkling Wines.

  • Amino acids, polysaccharides and oligosaccharides changes during the aging of white and rosé Sparkling Wines.
    2017
    Co-Authors: Leticia Martínez-lapuente, Rafael Apolinar Valiente, Zenaida Guadalupe, Belén Ayestarán, Silvia Pérez-magariño, Pascale Williams, Thierry Doco
    Abstract:

    Amino acids, polysaccharides and oligosaccharides changes during the aging of white and rosé Sparkling Wines. . 10. Symposium In Vino Analytica Scientia

  • influence of grape maturity on complex carbohydrate composition of red Sparkling Wines
    Journal of Agricultural and Food Chemistry, 2016
    Co-Authors: Leticia Martinezlapuente, Zenaida Guadalupe, Belén Ayestarán, Pascale Williams, Silvia Perezmagarino, Rafael Apolinarvaliente, Thierry Doco
    Abstract:

    This paper studied how grape maturity affected complex carbohydrate composition during red Sparkling wine making and wine aging. Grape ripening stage (premature and mature grapes) showed a significant impact on the content, composition, and evolution of polysaccharides and oligosaccharides of Sparkling Wines. Polysaccharides rich in arabinose and galactose, mannoproteins, rhamnogalacturonans II, and oligosaccharides in base Wines increased with maturity. For both maturity stages, polysaccharides rich in arabinose and galactose, and the glucuronic acid glycosyl residue of the oligosaccharides were the major carbohydrates detected in all vinification stages. The total glycosyl content of oligosaccharides decreased during the whole period of aging on yeast lees. The reduction of polysaccharides rich in arabinose and galactose and rhamnogalacturonans type II during the aging was more pronounced in mature samples. To our knowledge, this is the first report of the polysaccharide and oligosaccharide composition ...

Silvia Pérez-magariño - One of the best experts on this subject based on the ideXlab platform.

  • Evaluation of grape ripeness, carbonic maceration and pectolytic enzymes to improve the chemical and sensory quality of red Sparkling Wines.
    Journal of the Science of Food and Agriculture, 2020
    Co-Authors: Miriam González-lázaro, Leticia Martínez-lapuente, Zenaida Guadalupe, Belén Ayestarán, Marta Bueno-herrera, Pedro López De La Cuesta, Silvia Pérez-magariño
    Abstract:

    BACKGROUND Red Sparkling Wines are and innovative product for the oenology market, and oenologists are looking for technologies to improve their winemaking. The present study aimed to use both carbonic maceration and pectolytic enzymes applied to premature grapes during the winemaking of red Sparkling Wines. Both could modify the release of polyphenols, as well as improve the foaming, aroma and sensory properties of the Wines. RESULTS Red Sparkling Wines made with mature grapes showed the highest content of polyphenols, ethyl esters, alcohol acetates, total volatile acids and foam stability time. They were characterised by a high foam collar and foam area, full-body, astringency, persistence, and olfactory intensity, and were the best evaluated with respect to global perception in the sensory analysis. Treatment with pectolytic enzymes was not effective with unripe grapes. These Wines showed a high content of total ethyl esters and the highest content of lactones, producing Wines with high olfactory intensity and fruity aromas. Red Sparkling Wines made by carbonic maceration showed the lowest content of total polyphenols, anthocyanins and proanthocyanidins, as well as high contents of C6 alcohols and total ethyl esters, and were characterised by vegetal aroma notes. Both treatments produced red Sparkling Wines with good foam characteristics. CONCLUSION Winemaking of red Sparkling Wines with premature grapes and pectinolytic enzymes or carbonic maceration did not achieve an improvement with respect to their chemical and sensory qualities. The use of mature grapes and traditional winemaking is the best option for elaborating red quality Sparkling Wines. © 2020 Society of Chemical Industry.

  • Volatile composition, foam characteristics and sensory properties of Tempranillo red Sparkling Wines elaborated using different techniques to obtain the base Wines
    European Food Research and Technology, 2019
    Co-Authors: Silvia Pérez-magariño, Leticia Martínez-lapuente, Zenaida Guadalupe, Marta Bueno-herrera, Miriam González-lázaro, Pedro López De La Cuesta, Belén Ayestarán
    Abstract:

    The aim of this work was to study oenological techniques to obtain adequate base wine for red Sparkling wine elaboration. Four winemaking techniques were carried out: pre-fermentative cold maceration with dry ice and delestage with premature grapes; and sugar reduction in must and partial dealcoholisation of wine with mature grapes. Their effect on oenological parameters, volatile composition, foam and sensory characteristics was valuated. Reduction of sugar content and partial dealcoholisation allow obtaining base Wines with more adequate alcohol content. No differences were found between the oenological parameters during the ageing time. Pre-fermentative cold maceration and partial dealcoholisation had a greater influence on the volatile composition of the base and red Sparkling Wines. Oenological technique did not affect the foam instrumental parameters. Red Sparkling Wines from premature grapes showed higher vegetal aromas, and pre-fermentative cold maceration the best foam sensory descriptors.

  • Polysaccharides, oligosaccharides and nitrogenous compounds change during the ageing of Tempranillo and Verdejo Sparkling Wines
    Journal of the Science of Food and Agriculture, 2018
    Co-Authors: Leticia Martínez-lapuente, Rafael Apolinar Valiente, Zenaida Guadalupe, Belén Ayestarán, Silvia Pérez-magariño, Pascale Williams, Thierry Doco
    Abstract:

    BACKGROUND: Verdejo and Tempranillo are traditional varieties for producing still Wines; however, they could provide an alternative for the manufacturing of Sparkling Wines. Sparkling Wines were elaborated by the traditional method, followed by ageing on lees for 9 months. A study on the changes that take place in polysaccharides, oligosaccharides and nitrogenous compounds during the ageing on lees of Tempranillo and Verdejo Sparkling Wines has been undertaken. RESULTS: Mannoproteins and the glucose residue of oligosaccharides were the major carbohydrates detected in all vinification stages. Yeast polysaccharides and glucan-like structures of the oligosaccharides increased after 3 months of ageing. The evolution of yeast polysaccharides and the composition of PRAG-like structure were different among grape varieties. A decrease in amino acids and biogenic amines was observed during the ageing. The contents of polysaccharides, oligosaccharides and nitrogenous compound were significantly higher in Tempranillo than in Verdejo Sparkling Wines at the end of the ageing period. CONCLUSION: Polysaccharides and oligosaccharides from yeast were more significant autolysis markers of Sparkling Wines than the nitrogenous compounds. Our data suggest a potential cultivar effect on the evolution of yeast polysaccharides and on the composition of PRAG, which may influence the physico-chemical and sensory properties of Sparkling Wines.

  • Amino acids, polysaccharides and oligosaccharides changes during the aging of white and rosé Sparkling Wines.
    2017
    Co-Authors: Leticia Martínez-lapuente, Rafael Apolinar Valiente, Zenaida Guadalupe, Belén Ayestarán, Silvia Pérez-magariño, Pascale Williams, Thierry Doco
    Abstract:

    Amino acids, polysaccharides and oligosaccharides changes during the aging of white and rosé Sparkling Wines. . 10. Symposium In Vino Analytica Scientia

  • Influence of grape maturity on complex carbohydrate composition of red Sparkling Wines
    Journal of Agricultural and Food Chemistry, 2016
    Co-Authors: Leticia Martínez-lapuente, Rafael Apolinar Valiente, Zenaida Guadalupe, Belén Ayestarán, Silvia Pérez-magariño, Pascale Williams, Thierry Doco
    Abstract:

    This paper studied how grape maturity affected complex carbohydrate composition during red Sparkling wine making and wine aging. Grape ripening stage (premature and mature grapes) showed a significant impact on the content, composition, and evolution of polysaccharides and oligosaccharides of Sparkling Wines. Polysaccharides rich in arabinose and galactose, mannoproteins, rhamnogalacturonans II, and oligosaccharides in base Wines increased with maturity. For both maturity stages, polysaccharides rich in arabinose and galactose, and the glucuronic acid glycosyl residue of the oligosaccharides were the major carbohydrates detected in all vinification stages. The total glycosyl content of oligosaccharides decreased during the whole period of aging on yeast lees. The reduction of polysaccharides rich in arabinose and galactose and rhamnogalacturonans type II during the aging was more pronounced in mature samples. To our knowledge, this is the first report of the polysaccharide and oligosaccharide composition of red Sparkling Wines.