Institute of Agrifood Research and Technology Catalan Institute of Vine and Wine IRTA INCAVI

Vilafranca del Penedès, Spain

Institute of Agrifood Research and Technology Catalan Institute of Vine and Wine IRTA INCAVI

Vilafranca del Penedès, Spain

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Puig-Pujol A.,Institute of Agrifood Research and Technology Catalan Institute of Vine and Wine IRTA INCAVI | Bertran E.,Institute of Agrifood Research and Technology Catalan Institute of Vine and Wine IRTA INCAVI | Garcia-Martinez T.,University of Cordoba, Spain | Capdevila F.,Institute of Agrifood Research and Technology Catalan Institute of Vine and Wine IRTA INCAVI | And 2 more authors.
American Journal of Enology and Viticulture | Year: 2013

The efficiency and effectiveness of a new immobilizing yeast method to produce sparkling wines was examined. The cell entrapment organic system, labeled biocapsules, was accomplished by the natural and spontaneous co-immobilization of a Saccharomyces cerevisiae strain and a filamentous fungus (Penicillium chrysogenum). The behavior of this immobilization method was compared with the activity of the same yeast strains in a free cell format and immobilized in calcium alginate beads. Two Saccharomyces cerevisiae strains were used as starters and two different base wines were tested. Metabolic kinetics of the organic biocatalyst during secondary fermentation, enological parameters, foam properties, and sensory profile of the produced sparkling wines after 10 months of aging were analyzed. Immobilization supports and base wine characteristics had an influence on fermentation kinetics. Unfermented sugars were found in some of the immobilized yeast batches. Enological parameters assessed in the final products did not show relevant enological differences, with the exception of calcium ion content, which was slightly higher in sparkling wines made with yeast immobilized in calcium alginate beads. The foaming properties of batches produced with yeast in biocapsules had similar or better values than those fermented with free cells. Discriminant analysis performed with the enological and foam data distinguished among the sparkling wines made with biocapsules and the other two yeast inoculum formats. A triangular test reported no significant differences among inoculating yeast forms in most of the batches. The results suggested that biocapsules might be a low cost, natural, and suitable yeast immobilization method for sparkling wine production. © 2013 by the American Society for Enology and Viticulture. All rights reserved.


Ceto X.,Autonomous University of Barcelona | Capdevila J.,Institute of Agrifood Research and Technology Catalan Institute of Vine and Wine IRTA INCAVI | Puig-Pujol A.,Institute of Agrifood Research and Technology Catalan Institute of Vine and Wine IRTA INCAVI | del Valle M.,Autonomous University of Barcelona
Electroanalysis | Year: 2014

The application of an Electronic Tongue for the classification of cava samples based on their different ageing times is reported. As such, voltammetric responses were obtained from an array of six bulk-modified graphite-epoxy electrodes, which exhibited marked mix-responses towards the different samples. Obtained responses were then preprocessed employing FFT and the resulting coefficients were input to a LDA model which allowed the classification of the samples according to its vintage time. Besides, a quantitative model employing ANNs was built for the prediction of the total amount of sugar present in the samples, a parameter also used to classify cava samples. © 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

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