RT journal article
T1 Physicochemical and microbiological characterization of the sensory deviation responsible for the origin of the special sherry wines "palo cortado" type
A1 Palacios Macías, Víctor Manuel
A1 Roldán Gómez, Ana María
A1 Jiménez Cantizano, Ana Concepción
A1 Amores Arrocha, Antonio
A2 Ingeniería Química y Tecnología de Alimentos
AB The aim of this study was to characterize the biochemical changes and microbiological processesinvolved in the sensory deviation of “sobretablas” wines during biological aging,which leads to the origin of special or rare “palo cortado” wines. Industrial trials of biologicalaging of “sobretablas” wines with the potential for the development of lactic acid bacteria(LAB) were performed to study this phenomenon. The results showed that sensory deviationwas due to the development of malolactic fermentation (MLF) together with an attenuatedaerobic metabolism of “flor” yeast. Malolactic fermentation (MLF) was promoted by thepresence of malic acid concentrations that were higher than 1 g/L and the coexistence ofLAB and “flor” velum yeast. Ethyl lactate, acetoin and 2,3-butanediol are some of the volatilecompounds that are responsible for this sensory deviation. Wines with high levels of gluconicand malic acids (> 1 g/L) can cause, with very low probability, the sensory deviation of“palo cortado”. A lysozyme dose of 12 g/hL is an effective treatment to avoid malolactic fermentation(MFL) and sensory deviation. Understanding the biochemical and microbiologicalchanges involved in sensory deviation can be useful to wineries as markers to identify theorigin of the special sherry wines "palo cortado" type.
PB PUBLIC LIBRARY SCIENCE
SN 1932-6203
YR 2018
FD 2018-12
LK http://hdl.handle.net/10498/21883
UL http://hdl.handle.net/10498/21883
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 12-nov-2026