ArticleFoods (Basel, Switzerland)2021
Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Sequential Inoculation of IndigenousFoods (Basel, Switzerland) · 2026Article
- From Vine to Sparkle: An Analytical and Sensory Evaluation of Sparkling Wines from Some Romanian Native Grapes.Foods (Basel, Switzerland) · 2026Article
- Characterization of Low-Alcohol Wines Obtained by Post-Fermentative Reverse Osmosis and Vacuum Concentration.Foods (Basel, Switzerland) · 2026Article
- Studies on the Enhancement of Sparkling Wine and Chocolate Pairing through Compositional Profile Analysis.Foods (Basel, Switzerland) · 2023Article
- Changes in the Volatile Profile of Wheat Sourdough Produced with the Addition of Cava Lees.Molecules (Basel, Switzerland) · 2022Article
- The Maillard reaction in traditional method sparkling wine.Frontiers in microbiology · 2022Review
- Effect of Different Winemaking Conditions on Organic Acids Compounds of White Wines.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
8 authors.
Funding
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Abstract
The occurrence of aroma constituents in sparkling wines, with direct impact on their organoleptic characteristics, is affected by several factors, for example the base-wine particularities, grapes cultivar conditions, inoculated yeasts, the aging stage, and wine-making practices. This study evaluated the influence of different four commercial yeasts (IOC FIZZ™, IOC DIVINE™, LEVULIA CRISTAL™, and IOC 18-2007™) on the volatile composition of experimental sparkling wines. For this, five sparkling wines variants from the Muscat Ottonel grape variety were obtained. The base-wine was obtained through reverse osmosis and had a predetermined alcoholic concentration (10.5% vol.). In order to fulfill the proposed purpose, the experimental sparkling wines were characterized by the physical-chemical parameters (according to International Organization of Vine and Wine methods of analysis), volatile fraction (using gas-chromatography coupled with mass spectrometry technique), and sensory descriptors. Data showed a key impact on the concentration of the volatile constituents (
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