RT conference output
T1 Adaptación y desarrollo del velo de flor en vinos “sobretablas” de la D.O. Jerez-Xèrés-Sherry fortificados con alcoholes no vínicos
A1 Cantoral Fernández, Jesús Manuel
A1 Florido-Barba, Antonio
A1 López-Molina, María-Fernanda
A1 Cordero Bueso, Gustavo Adolfo
A2 BiomedicinaBiotecnología y Salud Pública
AB The EC 2019/187 shows the rules for the usage of ethyl alcohols to fortify wines. These must be obtained from products derived from agriculture and the use of alcohols of mineral or chemical origin is not authorized. The ethyl alcohols authorized for the fortification in the D.O. Sherry have wine origin. But, there are other alcohols that could be equally productive and at a lower economic cost, such as beet or sugar cane alcohol. The effect that different types of ethyl alcohols may have on the yeasts of flor remains unknown. Our goal was to analyze the effects of other alcohols (beet, sugar cane, etc.) on the development of the veil of flor. In this way, the yeasts that constitute the veil of flor of Fino wines were isolated and identified by microbiological techniques and characterized by molecular tools and by biochemical and microbiological tests such as cellular hydrophobicity, flocculation, acetic acid production, etc. Then, base wines were fortified with different distilled alcohols, such as malt brandy, tequila, among others. Biological aging under the veil of flor was monitored to later determine the volatile fractions. Alcohol from sugar cane could be a promising alternative to fortify Fino wines.
PB EDP Sciences
SN 2117-4458
YR 2023
FD 2023
LK http://hdl.handle.net/10498/31949
UL http://hdl.handle.net/10498/31949
LA spa
DS Repositorio Institucional de la Universidad de Cádiz
RD 08-nov-2026