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The Important Contribution of Non-Saccharomyces Yeasts to the Aroma Complexity of Wine: A Review
Communication

The Influence of Fermenting Yeast on the Sensory Properties of Graševina Wine

1
Studia Superiora Posegana, Polytechnic in Požega, 34000 Požega, Croatia
2
Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia
3
Faculty of Agriculture, University of Belgrade, 11080 Zemun, Serbia
*
Author to whom correspondence should be addressed.
Academic Editors: José Juan Mateo and Beatriz Cancho-Grande
Foods 2021, 10(11), 2752; https://doi.org/10.3390/foods10112752
Received: 11 October 2021 / Revised: 28 October 2021 / Accepted: 8 November 2021 / Published: 10 November 2021
(This article belongs to the Special Issue Perspectives in Wine Microbiology)
Recent research has showed a breakthrough in investigating the effect of non-Saccharomyces yeast on wine quality and sensory properties. The aim of this study was to compare the influence of conventional yeast, Saccharomyces cerevisiae, vs. that of the non-Saccharomyces Torulaspora delbrueckii on the sensory profile of the white wine Graševina, and to establish if there are any differences in physical–chemical properties in regards to the applied yeast. Sample One was inoculated with both yeasts, while Sample Two was inoculated only with S. cerevisiae. The results indicated that a combination of T. delbrueckii and S. cerevisiae resulted in somewhat higher ethanol content in the finished wine. Sensory evaluation showed no significant discrepancies for any of the wines. Aspect and flavor were graded similarly, but the quality and intensity of the bouquet of Sample One was graded somewhat higher (14 and 6.6) than Sample Two (13.6 and 6.4). These findings open a very wide gate for future research in white wines. View Full-Text
Keywords: S. cerevisiae; T. delbrueckii; white wine; non-Saccharomyces; fermentation S. cerevisiae; T. delbrueckii; white wine; non-Saccharomyces; fermentation
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MDPI and ACS Style

Deak, I.; Habschied, K.; Mesić, J.; Babić, J.; Kovačević, D.; Nedović, V.; Mastanjević, K. The Influence of Fermenting Yeast on the Sensory Properties of Graševina Wine. Foods 2021, 10, 2752. https://doi.org/10.3390/foods10112752

AMA Style

Deak I, Habschied K, Mesić J, Babić J, Kovačević D, Nedović V, Mastanjević K. The Influence of Fermenting Yeast on the Sensory Properties of Graševina Wine. Foods. 2021; 10(11):2752. https://doi.org/10.3390/foods10112752

Chicago/Turabian Style

Deak, Igor, Kristina Habschied, Josip Mesić, Jurislav Babić, Dragan Kovačević, Viktor Nedović, and Krešimir Mastanjević. 2021. "The Influence of Fermenting Yeast on the Sensory Properties of Graševina Wine" Foods 10, no. 11: 2752. https://doi.org/10.3390/foods10112752

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