Physicochemical, aromatic and sensory properties of the 'Riesling Italico' wines fermented with Saccharomyces and non-Saccharomyces yeasts/Propriedades fisico-quimicas, aromaticas e sensoriais do vinho 'Riesling italico' fermentado com leveduras Saccharomyces e nao-Saccharomyces

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...

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Published in:Ciência rural 2020-06, Vol.50 (6)
Main Authors: Quincozes, Lorena, Marcon, Angela Rossi, Spinelli, Fernanda Rodrigues, Gabbardo, Marcos, Eckhardt, Daniel Pazzini, Cunha, Wellynthon Machado da, Costa, Vagner Brasil, Jacques, Rodrigo Josemar Seminoti, Schumacher, Rafael Lizandro
Format: Article
Language:English
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Summary: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 15[degrees] 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. Key words: white wines, Torulaspora delbrueckii, Metschnikowia pulcherrima, volatile compounds, sensory analysis. Durante a fermentacao alcoolica as leveduras produzem compostos que influenciam a qualidade sensorial dos vinhos. O objetivo do trabalho foi avaliar as propriedades fisico-quimicas, aromaticas e sensoriais do vinho branco da variedade Riesling Italico elaborado a partir de leveduras Saccharomyces e "nao-Saccharomyces". Foram inoculadas separadamente no mosto as leveduras S. cerevisiae, S. cerevisiae cerevisiae, S. bayanus, Torulaspora delbrueckii e Metschnikowia pulcherrima. A fermentacao alcoolica ocorreu em garrafoes com 7 L de mosto, em triplicata, por 10 dias a 15 [degrees]C. Foram realizadas analises fisico-quimicas padrao e de identificacao da qualidade dos vinhos, alem das analises de compostos volateis e sensorial descritiva quantitativa. Todas as leveduras produziram vinhos com teores de alcool, acidez volatil e acucar residual de acordo com a legislacao. A levedura T. delbrueckii produz vinhos com concentracoes elevadas de acetato de feniletila, acetato de isoamila e decanoato de etila, resultando em boa qualidade olfativa e avaliacao sensorial. Palavras-chave: vinhos brancos, Torulaspora delbrueckii, Metschnikowia pulcherrima, compostos volateis, analise sensorial.
ISSN:0103-8478
1678-4596
DOI:10.1590/0103-8478cr20190622