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Original scientific paper

https://doi.org/10.31727/gzb.45.5.7

Influence of Different Secondary Fermentation Yeasts on Aromatic Profiles of Sparkling wines

Iva Šikač ; Visoko gospodarsko učilište u Križevcima, Hrvatska
Ana Jeromel ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Ivana Tomaz ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Bernarda Kozina ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Ana-Marija Jagatić Korenika ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska


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Abstract

The production of sparkling wines occupies an increasing share of the total world wine production. During the last decade, there has been an increase in the production and consumption of sparkling wines in the Republic of Croatia. Secondary fermentation and maturation on yeast lees are key stages of the traditional production method, which affects the aromatic profile of sparkling wines. In the research on white sparkling wine produced from the varieties 'Manzoni' and 'Pinot noir', three different commercially available Saccharomyces sp. yeast in the initiation of secondary fermentation were used to analyze potential differences in the basic composition and aromatic profile of sparkling wines. The results of the gas chromatography (GC-MS) analysis clearly distinguish the aromatic compounds created by the use of different yeasts, which significantly influenced the differences in the aromatic profiles of the produced sparkling wines.

Keywords

aromatic compounds; secondary fermentation in bottle; sparkling wines; traditional method; yeasts

Hrčak ID:

285338

URI

https://hrcak.srce.hr/285338

Publication date:

14.10.2022.

Article data in other languages: croatian

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