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Fermentation kinetics and chemical characterisation of vino tostado , a traditional sweet wine from Galicia (NW Spain)

2009; Wiley; Volume: 90; Issue: 1 Linguagem: Inglês

10.1002/jsfa.3794

1097-0010

Sandra Cortés, José Manuel Salgado, Beatriz Rivas, Ana Torrado, José Manuel Domínguez,

Wine Industry and Tourism

Journal of the Science of Food and AgricultureVolume 90, Issue 1 p. 121-131 Research Article Fermentation kinetics and chemical characterisation of vino tostado, a traditional sweet wine from Galicia (NW Spain) Sandra Cortés, Sandra Cortés Viticulture and Enology Center of Galicia (EVEGA), Ponte San Clodio s/n, E-32427 Leiro (Ourense), SpainSearch for more papers by this authorJosé M Salgado, José M Salgado Departamento de Ingeniería Química, Facultad de Ciencias, Universidad de Vigo (Campus Ourense), As Lagoas, E-32004 Ourense, SpainSearch for more papers by this authorBeatriz Rivas, Beatriz Rivas Departamento de Ingeniería Química, Facultad de Ciencias, Universidad de Vigo (Campus Ourense), As Lagoas, E-32004 Ourense, SpainSearch for more papers by this authorAna M Torrado, Ana M Torrado Departamento de Ingeniería Química, Facultad de Ciencias, Universidad de Vigo (Campus Ourense), As Lagoas, E-32004 Ourense, SpainSearch for more papers by this authorJosé M Domínguez, Corresponding Author José M Domínguez [email protected] Departamento de Ingeniería Química, Facultad de Ciencias, Universidad de Vigo (Campus Ourense), As Lagoas, E-32004 Ourense, SpainDepartamento de Ingeniería Química, Facultad de Ciencias, Universidad de Vigo (Campus Ourense), As Lagoas, E-32004 Ourense, Spain.Search for more papers by this author Sandra Cortés, Sandra Cortés Viticulture and Enology Center of Galicia (EVEGA), Ponte San Clodio s/n, E-32427 Leiro (Ourense), SpainSearch for more papers by this authorJosé M Salgado, José M Salgado Departamento de Ingeniería Química, Facultad de Ciencias, Universidad de Vigo (Campus Ourense), As Lagoas, E-32004 Ourense, SpainSearch for more papers by this authorBeatriz Rivas, Beatriz Rivas Departamento de Ingeniería Química, Facultad de Ciencias, Universidad de Vigo (Campus Ourense), As Lagoas, E-32004 Ourense, SpainSearch for more papers by this authorAna M Torrado, Ana M Torrado Departamento de Ingeniería Química, Facultad de Ciencias, Universidad de Vigo (Campus Ourense), As Lagoas, E-32004 Ourense, SpainSearch for more papers by this authorJosé M Domínguez, Corresponding Author José M Domínguez [email protected] Departamento de Ingeniería Química, Facultad de Ciencias, Universidad de Vigo (Campus Ourense), As Lagoas, E-32004 Ourense, SpainDepartamento de Ingeniería Química, Facultad de Ciencias, Universidad de Vigo (Campus Ourense), As Lagoas, E-32004 Ourense, Spain.Search for more papers by this author First published: 04 November 2009 https://doi.org/10.1002/jsfa.3794Citations: 9Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Abstract BACKGROUND: Grapes after harvesting are air dried and pressed in order to concentrate sugars, acids and flavour compounds to produce vino tostado (toasted wine), a wine with intense aroma and flavour notes and high residual sugar concentration. In order to get a better knowledge of the difficulties involved, several fermentations were conducted at 12 and 28 °C using 0, 15 and 30 g hL−1 ammonium sulfate and 0, 25 and 50 g hL−1 exogenous commercial yeast (Saccharomyces cerevisiae var. bayanus) to study the kinetics of sugar consumption and ethanol, acetic acid and glycerol production. RESULTS: Fermentation kinetic parameters were calculated and metal concentrations and antioxidant activity were analysed. CONCLUSION: The spontaneous fermentation at 12 °C and all fermentations conducted with the commercial yeast gave vino tostado of adequate quality, while the spontaneous fermentation at 28 °C was sluggish. High-temperature fermentations led to sweeter wines with higher volumetric productivities, although low-temperature fermentations produced better wines in terms of higher glycerol and lower acetic acid levels. Fructose was the only sugar to be consumed during spontaneous fermentations, while both glucose and fructose were consumed during fermentations of the inoculated musts, with preference for each monosaccharide depending on temperature. Copyright © 2009 Society of Chemical Industry Citing Literature Volume90, Issue115 January 2010Pages 121-131 RelatedInformation