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Article

Improvement of Malvar Wine Quality by Use of Locally-Selected Saccharomyces cerevisiae Strains

1
Departamento de Agroalimentación, Instituto Madrileño de Investigación y Desarrollo Rural Agrario y Alimentario, Autovía A2 km 38.2, Alcalá de Henares, Madrid 28800, Spain
2
Departamento de Biomedicina, Biotecnología y Salud Pública, Universidad de Cádiz, Avenida de la República Saharaui s/n, Puerto Real, Cádiz 11510, Spain
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Biotecnologia Enològica, Departament de Bioquimica i Biotecnologia, Facultat d’Enologia, Universitat Rovira i Virgili, Marcel li Domingo s/n, Tarragona 43007, Spain
*
Author to whom correspondence should be addressed.
Academic Editor: Ronnie G. Willaert
Fermentation 2016, 2(1), 7; https://doi.org/10.3390/fermentation2010007
Received: 16 February 2016 / Revised: 9 March 2016 / Accepted: 10 March 2016 / Published: 14 March 2016
(This article belongs to the Special Issue Yeast Biotechnology)
Malvar grape juice offers relatively little in the way of a sensory experience. Our interest lies in the use of locally-selected yeast strains in experimental fermentations to improve the sensory characteristics of Malvar wines. Two locally-selected strains of Saccharomyces cerevisiae were used as starter cultures in vinifications and compared with spontaneous fermentations of the same cultivar musts. Wine quality was investigated by their principal oenological parameters, analysis of the volatile aroma components, and corroborated by an experienced taster panel. The most salient chemical attributes were its high concentrations of isoamyl acetate and hexyl acetate and the high acidity, which have been detected to be key constituents in setting the fruity and fresh character of Malvar wines. Winemakers of winegrowing areas where this grape variety is cultivated will have improved options to elaborate new white wines styles, using selected yeast strains that enhance its aromatic properties. View Full-Text
Keywords: sensory analysis; inoculation; spontaneous fermentation; yeast selection sensory analysis; inoculation; spontaneous fermentation; yeast selection
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MDPI and ACS Style

Cordero-Bueso, G.; Esteve-Zarzoso, B.; Gil-Díaz, M.; García, M.; Cabellos, J.M.; Arroyo, T. Improvement of Malvar Wine Quality by Use of Locally-Selected Saccharomyces cerevisiae Strains. Fermentation 2016, 2, 7. https://doi.org/10.3390/fermentation2010007

AMA Style

Cordero-Bueso G, Esteve-Zarzoso B, Gil-Díaz M, García M, Cabellos JM, Arroyo T. Improvement of Malvar Wine Quality by Use of Locally-Selected Saccharomyces cerevisiae Strains. Fermentation. 2016; 2(1):7. https://doi.org/10.3390/fermentation2010007

Chicago/Turabian Style

Cordero-Bueso, Gustavo, Braulio Esteve-Zarzoso, Mar Gil-Díaz, Margarita García, Juan M. Cabellos, and Teresa Arroyo. 2016. "Improvement of Malvar Wine Quality by Use of Locally-Selected Saccharomyces cerevisiae Strains" Fermentation 2, no. 1: 7. https://doi.org/10.3390/fermentation2010007

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