Autochthonous yeasts: Role in vinification and aging of Cabernet-Sauvignon.

Archana, K. M. and Ravi, R. and Anu Appaiah, K. A. (2016) Autochthonous yeasts: Role in vinification and aging of Cabernet-Sauvignon. International Journal of Environmental and Agriculture Research, 2 (8). pp. 53-61.

PDF IJOEAR-AUG-2016-18(1).pdf - Published Version Restricted to Registered users only Download (673kB) | Request a copy

Abstract

Selection of the appropriate autochthonous yeasts assures the maintenance of the unique enological characteristics, which could be considered representative of an enological region. The evaluation of yeasts of the Indian Geographical origin on fermentation was carried out using Cabernet Sauvignon. The organic acid profiling of wines indicated a decrease in tartaric and malic acids with a concomitant increase in lactic and succinic acids. Non-anthocyanin transformation studies indicated the increase in monomeric forms (except coumaric, catechin, quercetin) in wines. Principal component analysis model developed was capable of classifying the volatile compounds with respect to yeast and aging, thus indicating that the volatile profile varied with yeast treatment and aging of wine. Sensory analysis of wines revealed that all wines were organoleptically accepted. Thus autochthonous Saccharomyces cerevisiae strains exhibited desired enological properties equivalent to the commercial S.cerevisiae.

Item Type:	Article
Uncontrolled Keywords:	Autochthonous, yeasts, Saccharomyces cerevisiae, Wine,Aging, CabernetSauvignon, phenolics, aroma, India
Subjects:	600 Technology > 07 Beverage Technology > 01 Alcoholic beverage > 02 Wine 600 Technology > 08 Food technology > 29 Microbiological food > 04 Yeast
Divisions:	Fermentation Technology and Bioengineering Sensory Science
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	27 Aug 2018 08:32
Last Modified:	27 Aug 2018 08:32
URI:	http://ir.cftri.res.in/id/eprint/13813

Actions (login required)

View Item