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首页> 外文期刊>Journal of Food Science >Optimization of the operating conditions for color correction in white wines based on the use of yeast as fining agent
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Optimization of the operating conditions for color correction in white wines based on the use of yeast as fining agent

机译：使用酵母作为澄清剂优化白葡萄酒颜色校正的操作条件

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摘要

Sherry-type pale white wines were subjected under different stirring times to color correction treatments based on the use of variable concentrations of free yeast and a single concentration of yeast immobilized on carrageenan gel. At all concentrations tested, the free yeasts decreased the A420 of the initial wine. The immobilized yeast showed slightly lower effectiveness to retain browning compounds of the wine and exhibited no significant differences among the treatment times assayed. Choosing the most unfavorable conditions (24 h), significant decreases in the concentrations of low-molecular-weight phenolic compounds were observed. The sensory properties of the wines treated with the immobilized yeast were shown to be similar to those of wines treated with activated charcoal for flavor, better for color, and slightly worse for aroma.
机译：基于使用可变浓度的游离酵母和固定在角叉菜胶上的单一浓度的酵母，对雪利酒型浅白葡萄酒在不同的搅拌时间下进行色彩校正处理。在所有测试浓度下，游离酵母均降低了初始葡萄酒的A420。固定的酵母显示出保留葡萄酒中褐变化合物的效力略低，并且在所分析的处理时间之间没有显着差异。选择最不利的条件（24小时）后，观察到低分子量酚类化合物的浓度显着下降。结果表明，用固定化酵母处理的葡萄酒的感官特性与用活性炭处理的葡萄酒的感官特性相似，其色泽更好，而香气稍差。

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