subject:(Vins escumosos)

Universitat de Barcelona

1. Aguilera Curiel, Mª Ángeles. Caracterización de lías recuperadas de vinos espumosos.

Degree: Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, 2016, Universitat de Barcelona

► Spain produces more than 1.8 million of hectoliters of sparkling wine every year, which produces about 200 tonnes of waste of second fermentation yeast per… (more)

▼ Spain produces more than 1.8 million of hectoliters of sparkling wine every year, which produces about 200 tonnes of waste of second fermentation yeast per year, called "second fermentation lees" (EEC Regulation 337/79). The usual destination of this by-product is disalcoholization through distillation for use in animal feed, with little added value, or its destruction, which is an expense for the winery. So far, the study of the composition and possible uses of the by-products of the wine industry has focused on solid waste from the grapes, such as skins and marcs. There is no data about the composition and potential uses that may be offered by the second fermentation lees of sparkling wines. The objective of the present work is characterizing second fermentation lees and evaluating their role in the elaboration of sparkling wines. In order to reach this objective, the evolution of the composition and the antioxidant capacity along the aging of sparkling wines in contact with lees have been compared with aging wines without the presence of lees, and recovered lees of sparkling wines Cava and Charmat have been characterized with biology (confocal microscopy and flow cytometry) and analytical techniques (composition and antioxidant activity). The results show that lees exert a modulation in the antioxidant activity of sparkling wines, keeping it constant when they are in contact with the wine. By confocal microscopy it has been seen that the lees maintain the typical ovoid structure of Saccharomyces cerevisiae and the integrity of the cell wall after the aging in the sparkling wine. The cell population of the Charmat lees is more numerous and contains fewer cellular debris than the population of cava lees. Both populations are basically constituted by non-viable cells; 98% in the case of Charmat lees and 90% in the case of cava. Finally, from the analysis of the composition and the antioxidant activity, it can be deduced that the antioxidant capacity of lees resides in the cell wall. The important antioxidant activity found in the cell wall it is not due to its content in thiols, as in other cell homogenates, or to glucans in the wall, but to its content in mannoproteins. Advisors/Committee Members: [email protected] (authoremail), false (authoremailshow), López Tamames, Elvira (director), Riu Aumatell, Montserrat (director), López Tamames, Elvira (tutor), true (authorsendemail).

Subjects/Keywords: Enologia; Enología; Wine and wine making; Vins escumosos; Vinos espumosos; Sparkling wines; Saccharomyces cerevisiae; Antioxidants; Antioxidantes; Productes derivats; Productos derivados; By-products; Ciències de la Salut; 663/664

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APA (6^th Edition):

Aguilera Curiel, M. �. (2016). Caracterización de lías recuperadas de vinos espumosos. (Thesis). Universitat de Barcelona. Retrieved from http://hdl.handle.net/10803/399910

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Aguilera Curiel, Mª Ángeles. “Caracterización de lías recuperadas de vinos espumosos.” 2016. Thesis, Universitat de Barcelona. Accessed December 13, 2019. http://hdl.handle.net/10803/399910.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Aguilera Curiel, Mª Ángeles. “Caracterización de lías recuperadas de vinos espumosos.” 2016. Web. 13 Dec 2019.

Vancouver:

Aguilera Curiel M�. Caracterización de lías recuperadas de vinos espumosos. [Internet] [Thesis]. Universitat de Barcelona; 2016. [cited 2019 Dec 13]. Available from: http://hdl.handle.net/10803/399910.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Aguilera Curiel M�. Caracterización de lías recuperadas de vinos espumosos. [Thesis]. Universitat de Barcelona; 2016. Available from: http://hdl.handle.net/10803/399910

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Universitat de Barcelona

2. Bosch Fusté, Juan. Indicadors de la qualitat organolèptica del cava durant la criança i l'emmagatzematge.

Degree: Departament de Nutrició i Bromatologia, 2007, Universitat de Barcelona

URL: http://hdl.handle.net/10803/2435

► <I>Cava is a quality sparkling wine (Certified Brand of Origin) elaborated by the traditional method that consists of a second fermentation followed by biological ageing… (more)

▼ <I>Cava is a quality sparkling wine (Certified Brand of Origin) elaborated by the traditional method that consists of a second fermentation followed by biological ageing in contact with lees in anaerobic conditions for at least 9 months (Council Regulation (EC), 1493/1999). This special ageing of cava gives this wine a more complex volatile profile, which is highly appreciated by the consumers, and justify long time of ageing of more expensive cava. However, it is unknown how long could be this ageing. On the other hand, αnologists known that in commercial cava, without yeast and added with expedition liqueur, time and conditions of distribution decreases their quality. Until now, sensory analysis of cava, with high subjective component, made to follow the organoleptic quality. Due to this the aim of this thesis was propose chemical makers of biological ageing and commercial life of cava. To find chemical markers, ageing and distribution of cava was accelerated using a moderated temperature (37ºC) and two headspace conditions: Oxidant with oxygen added and not oxidant with nitrogen or carbon dioxide. Volatile profile of cava during biological ageing and commercial life was obtained using SPME (solid phase microextraction). An increase of Vitispirane, diethyl succinate and TDN was detected and they were correlated (p<0.001) with ageing time. These markers were better correlated with biological ageing than commercial life, despite of TDN that was well correlated with time in commercial cava. Moreover, two extraction methods with high recoveries (SDE and CLSA) were applied in order to obtain new markers of cava as furfural, 5-methylfurfural, 2-acetylfuran, 2,3,4-trimethylfuran, ethyl furoate and ethyl 3-methylthiopropanoate. Finally, phenolic compounds were studied. A compound with λmax at 284 nm was the source of the increase of the Abs at 280 nm (phenolic index) observed despite of phenolic and hydroxycinnamic compounds decreases. This compound is a polyhydroxylate structure which have an accurate mass of 178,0398 and a molecular formula of C6H10O6. In addition, the origin of this compound was related with reducing sugars of the cava. So, the easily determination of this compound measuring the Abs at 280nm could be useful to follow the correct evolution of cava during biological ageing and commercial life before a significant colour alteration (Abs 420nm) could be detected. </I> Advisors/Committee Members: Buxaderas Sánchez, Susana (director), López Tamames, Elvira (director).

Subjects/Keywords: Fermentació; Vinificació; Cava; Vins escumosos; Qualitats organolèptiques; Ciències de la Salut; 634

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Bosch Fusté, J. (2007). Indicadors de la qualitat organolèptica del cava durant la criança i l'emmagatzematge. (Thesis). Universitat de Barcelona. Retrieved from http://hdl.handle.net/10803/2435

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Bosch Fusté, Juan. “Indicadors de la qualitat organolèptica del cava durant la criança i l'emmagatzematge.” 2007. Thesis, Universitat de Barcelona. Accessed December 13, 2019. http://hdl.handle.net/10803/2435.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Bosch Fusté, Juan. “Indicadors de la qualitat organolèptica del cava durant la criança i l'emmagatzematge.” 2007. Web. 13 Dec 2019.

Vancouver:

Bosch Fusté J. Indicadors de la qualitat organolèptica del cava durant la criança i l'emmagatzematge. [Internet] [Thesis]. Universitat de Barcelona; 2007. [cited 2019 Dec 13]. Available from: http://hdl.handle.net/10803/2435.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Bosch Fusté J. Indicadors de la qualitat organolèptica del cava durant la criança i l'emmagatzematge. [Thesis]. Universitat de Barcelona; 2007. Available from: http://hdl.handle.net/10803/2435

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Universitat Rovira i Virgili

3. Borrull Riera, Anna. Yeast stress responses to acclimation for sparkling wine production.

Degree: Departament de Bioquímica i Biotecnologia, 2016, Universitat Rovira i Virgili

URL: http://hdl.handle.net/10803/396076

► he present doctoral thesis deepends knowledge of the stress responses of yeast during acclimation process to perform secondary fermentation for sparkling wine production. The main… (more)

Subjects/Keywords: resposta estrés del llevat; aclimatació a l'etanol; vins escumosos; respuesta estrés levadura; aclimatacion al etanol; vinos escumosos; yeast stress response; acclimation to ethanol; sparkling wine; Ciències; 543; 576; 579; 663/664

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Borrull Riera, A. (2016). Yeast stress responses to acclimation for sparkling wine production. (Thesis). Universitat Rovira i Virgili. Retrieved from http://hdl.handle.net/10803/396076

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Borrull Riera, Anna. “Yeast stress responses to acclimation for sparkling wine production.” 2016. Thesis, Universitat Rovira i Virgili. Accessed December 13, 2019. http://hdl.handle.net/10803/396076.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Borrull Riera, Anna. “Yeast stress responses to acclimation for sparkling wine production.” 2016. Web. 13 Dec 2019.

Vancouver:

Borrull Riera A. Yeast stress responses to acclimation for sparkling wine production. [Internet] [Thesis]. Universitat Rovira i Virgili; 2016. [cited 2019 Dec 13]. Available from: http://hdl.handle.net/10803/396076.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Borrull Riera A. Yeast stress responses to acclimation for sparkling wine production. [Thesis]. Universitat Rovira i Virgili; 2016. Available from: http://hdl.handle.net/10803/396076

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

4. González Royo, Elena. Aplicación de nuevas herramientas biotecnológicas para compensar los efectos negativos del cambio climático sobre vinos espumosos (Cava) y vinos tintos.

Degree: Departament de Bioquímica i Biotecnologia, 2015, Universitat Rovira i Virgili

URL: http://hdl.handle.net/10803/296437

► This paper deals with the study of how to mitigate the effects of climate change on the production of sparkling wines and red wines using… (more)

Subjects/Keywords: Canvi Climátic; Vins Escumosos; Vins Negres; Cambio Climático; Vinos Espumosos; Vinos Tintos; Climatic Change; Sparkling Wines; Red Wines; 63; 663/664

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

González Royo, E. (2015). Aplicación de nuevas herramientas biotecnológicas para compensar los efectos negativos del cambio climático sobre vinos espumosos (Cava) y vinos tintos. (Thesis). Universitat Rovira i Virgili. Retrieved from http://hdl.handle.net/10803/296437

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

González Royo, Elena. “Aplicación de nuevas herramientas biotecnológicas para compensar los efectos negativos del cambio climático sobre vinos espumosos (Cava) y vinos tintos.” 2015. Thesis, Universitat Rovira i Virgili. Accessed December 13, 2019. http://hdl.handle.net/10803/296437.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

González Royo, Elena. “Aplicación de nuevas herramientas biotecnológicas para compensar los efectos negativos del cambio climático sobre vinos espumosos (Cava) y vinos tintos.” 2015. Web. 13 Dec 2019.

Vancouver:

González Royo E. Aplicación de nuevas herramientas biotecnológicas para compensar los efectos negativos del cambio climático sobre vinos espumosos (Cava) y vinos tintos. [Internet] [Thesis]. Universitat Rovira i Virgili; 2015. [cited 2019 Dec 13]. Available from: http://hdl.handle.net/10803/296437.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

González Royo E. Aplicación de nuevas herramientas biotecnológicas para compensar los efectos negativos del cambio climático sobre vinos espumosos (Cava) y vinos tintos. [Thesis]. Universitat Rovira i Virgili; 2015. Available from: http://hdl.handle.net/10803/296437

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

5. Serra i Cayuela, Arnau. Estudi de paràmetres que determinen la qualitat dels vins escumosos i la seva relació amb l'enfosquiment.

Degree: Departament de Nutrició i Bromatologia, 2014, Universitat de Barcelona

URL: http://hdl.handle.net/10803/145036

► Según estimación del Consejo Regulador del año 2012, se vendieron 243 millones de botellas de vinos espumosos con denominación de origen Cava, habiendo registradas 253… (more)

▼ Según estimación del Consejo Regulador del año 2012, se vendieron 243 millones de botellas de vinos espumosos con denominación de origen Cava, habiendo registradas 253 bodegas elaboradoras de Cava y 163 empresas elaboradoras del vino base. Por tanto, es un sector económico importante tanto en Catalunya como en otros países. La industria elaboradora de vinos espumosos quiere ofrecer el mejor producto a los consumidores así que considera importante tener parámetros objetivos que permitan estandarizar la calidad de sus productos. El aspecto visual es la primera característica que notamos y que puede deleitar o generar rechazo, pudiendo influir en la percepción del aroma y/o sabor. La estabilidad del color de estos vinos en el proceso de elaboración, así como durante la distribución y el almacenamiento, es un aspecto de gran interés para las bodegas. El color de los vinos espumosos suele atribuirse a los compuestos fenólicos procedentes de la uva, aunque hay otras sustancias en el medio que también pueden contribuir en el proceso del oscurecimiento . Por otro lado, durante la rima las lías de segunda fermentación pueden liberar o adsorber compuestos que pueden alterar la calidad visual de los vinos, y por tanto influir en el fenómeno del oscurecimiento . El objetivo principal de esta tesis doctoral es evaluar el papel de las lías sobre el fenómeno del oscurecimiento y los compuestos relacionados, así como encontrar marcadores químicos relacionados con el oscurecimiento para crear modelos matemáticos para predecir el periodo óptimo de consumo los vinos espumosos. Para lograr este objetivo se diseñaron dos muestreos: Uno para conocer el efecto de las lías de segunda fermentación del Cava sobre el pardeamiento y los compuestos relacionados y el otro para generar modelos matemáticos que permitan predecir el tiempo máximo en el vino conservará sus propiedades óptimas según las condiciones de conservación. En el primero, se procedió a realizar un estudio paralelo con dos series de vinos comparando el período de rima y el mismo tiempo de vida comercial conservado en las mismas condiciones de bodega . En el segundo , se realizó un muestreo con seis series de vinos comerciales, durante más de dos años, conservados a diferentes temperaturas reales de almacenamiento (nevera, bodega y ambiente ). No se ha observado que las lías tengan un papel destacado en la cinética de formación del pardeamiento. Por otra lado, se ha identificado el 5- HMF en el Cava y se ha evaluado como marcador de calidad relacionado con el pardeamiento. En este sentido, este compuesto aumenta linealmente con el tiempo en el rango de temperaturas estudiado. Se ha observado que posee buenas características para ser utilizado como marcador de tiempo- temperatura, mejores que la del clásico parámetro A420 y los compuestos fenólicos. Se ha estudiado la cinética de formación del 5-HMF, y a partir de los parámetros cinéticos se han generado modelos matemáticos que permiten predecir el tiempo de vida en el que el vino conserva sus óptimas propiedades. Estos modelos… Advisors/Committee Members: [email protected] (authoremail), false (authoremailshow), López Tamames, Elvira (director), Riu Aumatell, Montserrat (director), true (authorsendemail).

Subjects/Keywords: Vins escumosos; Vinos espumosos; Sparkling wines; Enologia; Enología; Wine and wine making; Avaluació sensorial dels aliments; Evaluación sensorial de alimentos; Sensory evaluation of food; Ciències de la Salut; 634

…Par� metres de qualitat dels vins escumosos.........................28 2.2.1 Enfosquiment… …56 3.3 Cinètica de l'enfosquiment de vins escumosos conservats a diferents condicions… …enfosquiment dels vins escumosos comercials… …product Capítol I Interès i objectius I. Interès i objectius Els vins escumosos són vins… …x27;empreses implicades demostren la import� ncia econòmica que generen els vins escumosos…

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Serra i Cayuela, A. (2014). Estudi de paràmetres que determinen la qualitat dels vins escumosos i la seva relació amb l'enfosquiment. (Thesis). Universitat de Barcelona. Retrieved from http://hdl.handle.net/10803/145036

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Serra i Cayuela, Arnau. “Estudi de paràmetres que determinen la qualitat dels vins escumosos i la seva relació amb l'enfosquiment.” 2014. Thesis, Universitat de Barcelona. Accessed December 13, 2019. http://hdl.handle.net/10803/145036.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Serra i Cayuela, Arnau. “Estudi de paràmetres que determinen la qualitat dels vins escumosos i la seva relació amb l'enfosquiment.” 2014. Web. 13 Dec 2019.

Vancouver:

Serra i Cayuela A. Estudi de paràmetres que determinen la qualitat dels vins escumosos i la seva relació amb l'enfosquiment. [Internet] [Thesis]. Universitat de Barcelona; 2014. [cited 2019 Dec 13]. Available from: http://hdl.handle.net/10803/145036.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Serra i Cayuela A. Estudi de paràmetres que determinen la qualitat dels vins escumosos i la seva relació amb l'enfosquiment. [Thesis]. Universitat de Barcelona; 2014. Available from: http://hdl.handle.net/10803/145036

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

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