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Por favor, use este identificador para citar o enlazar este documento: https://ria.asturias.es/RIA/handle/123456789/2463
Título : Evolution of aroma compounds in sparkling ciders
Autor : Rodríguez Madrera, Roberto
García Hevia, Ana
Palacios García, Noemí
Suárez Valles, Belén
Palabras clave : Cider
Aging time
Volatile compounds
Fecha de publicación : dic-2008
Editorial : Elsevier
Citación : Rodríguez Madrera, Roberto; Gracía Hevia, Ana; Palacios García, Noemí; Suárez Valles, Belén. Evolution of aroma compounds in sparkling ciders. Food Science and Technology. 2008; 41 (10): 2064-2069.
Resumen : This paper reports the influence of yeast strain and aging time on the volatile composition of sparkling cider made according to the traditional method. Two sparkling ciders were obtained from the same base cider using a selected cider yeast strain (Saccharomyces bayanus) and a commercial wine yeast strain (Saccharomyces cerevisiae). Analysis of volatile compounds (alcohols, esters and carbonylic compounds) were performed every 3 months, from 3 to 15 months. The analysis of variance revealed that the majority of differences between sparkling ciders are due to the aging time. Acetaldehyde and acetoin decrease with time, while higher alcohols, ethyl acetate, ethyl lactate and ethyl octanoate significantly increase during aging in contact with lees. The concentrations of methanol, 2-phenyletanhol, ethyl lactate and ethyl octanoate were higher in the cider made with the selected yeast strain (S. bayanus).
URI : http://ria.asturias.es/RIA/handle/123456789/2463
ISSN : 0023-6438
Aparece en las colecciones: Agroalimentación y Ganadería
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