Use of Multiflora Bee Pollen as a Flor Velum Yeast Growth Activator in Biological Aging Wines

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URI: http://hdl.handle.net/10498/21614
DOI: 10.3390/molecules24091763
ISSN: 1420-3049
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2019-05Department
Ingeniería Química y Tecnología de AlimentosSource
Molecules 2019, 24, 1763Abstract
Flor velum yeast growth activators during biological aging are currently unknown. In this
sense, this research focuses on the use of bee pollen as a flor velum activator. Bee pollen influence on
viable yeast development, surface hydrophobicity, and yeast assimilable nitrogen has already been
studied. Additionally, bee pollen e ects on the main compounds related to flor yeast metabolism and
wine sensory characteristics have been evaluated. “Fino” (Sherry) wine was supplemented with bee
pollen using six di erent doses ranging from 0.1 to 20 g/L. Its addition in a dose equal or greater than
0.25 g/L can be an e ective flor velum activator, increasing yeast populations and its buoyancy due to
its content of yeast assimilable nitrogen and fatty acids. Except for the 20 g/L dose, pollen did not
induce any significant e ect on flor velum metabolism, physicochemical parameters, organic acids,
major volatile compounds, or glycerol. Sensory analysis showed that low bee pollen doses increase
wine’s biological aging attributes, obtaining the highest score from the tasting panel. Multiflora bee
pollen could be a natural oenological tool to enhance flor velum development and wine sensory
qualities. This study confirms association between the bee pollen dose applied and the flor velum
growth rate. The addition of bee pollen could help winemakers to accelerate or reimplant flor velum
in biologically aged wines.
Subjects
Bee pollen; biological aging; activator; sherry wineCollections
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