scholarly journals Effects of Traditional and Modern Post-Harvest Withering Processes on the Composition of the Vitis v. Corvina Grape and the Sensory Profile of Amarone Wines

2021 ◽  
Author(s):  
Diego Tomasi ◽  
Andrea Lonardi ◽  
Davide Boscaro ◽  
Tiziana Nardi ◽  
Christine Mayr Marangon ◽  
...  
Keyword(s):  
Sensory Profile ◽  
Antioxidant Compounds ◽  
Grape Variety ◽  
Dried Grapes ◽  
Organoleptic Characteristics ◽  
Relative Air Humidity ◽  
Condi Tions ◽  
Aroma Precursors ◽  
Amarone Wine ◽  
Suitable Environment

In the Valpolicella area (Verona - Italy) Vitis vinifera cv. Corvina is the main grape variety used to produce Amarone wine. Before starting the winemaking process, the Corvina grapes are stored in a withering (i.e., dehydrating) warehouse until about 30% of the berry weight is lost (WL). This practice is followed to have the chemical metabolites concentrate in the berry and enrich the Amarone wine in aroma and antioxidant compounds. In compliance with the guidelines and strict Amarone protocol set by the Consorzio of Amarone-Valpolicella, withering must be carried out by setting the grapes in a suitable environment, either under controlled relative air humidity (RH) conditions and wind speed (WS) – no temperature modification is to be applied – or, following the traditional methods, in open-air natural environmental conditions. In general, the two processes have different dehydration kinetics due to the different conditions in terms of temperature, RH, and WS, which affect the accumulation of sugars and organic acids and the biosynthesis of sec-ondary metabolites such as stilbenes and glycoside aroma precursors. For this study, the two grape-withering processes were carried out under controlled (C) and not-controlled (NC) condi-tions and the final compositions of the Corvina dried grapes were compared also to evaluate the effects on the organoleptic characteristics of Amarone wine. The findings highlighted differences between the two processes mainly in terms of the secondary metabolites of the dried grapes, which affect the organoleptic characteristics of Amarone wine.

scholarly journals Effects of Traditional and Modern Post-Harvest Withering Processes on the Composition of the Vitis v. Corvina Grape and the Sensory Profile of Amarone Wines

Molecules ◽  
2021 ◽  
Vol 26 (17) ◽  
pp. 5198
Author(s):  
Diego Tomasi ◽  
Andrea Lonardi ◽  
Davide Boscaro ◽  
Tiziana Nardi ◽  
Christine Mayr Marangon ◽  
...  
Keyword(s):  
Secondary Metabolites ◽  
Sensory Profile ◽  
Antioxidant Compounds ◽  
Traditional System ◽  
Dried Grapes ◽  
Organoleptic Characteristics ◽  
Relative Air Humidity ◽  
Aroma Precursors ◽  
Amarone Wine ◽  
Suitable Environment

In the Valpolicella area (Verona, Italy) Vitis vinifera cv. Corvina is the main grape variety used to produce Amarone wine. Before starting the winemaking process, the Corvina grapes are stored in a withering (i.e., dehydrating) warehouse until about 30% of the berry weight is lost (WL). This practice is performed to concentrate the metabolites in the berry and enrich the Amarone wine in aroma and antioxidant compounds. In compliance with the guidelines and strict Amarone protocol set by the Consorzio of Amarone Valpolicella, withering must be carried out by setting the grapes in a suitable environment, either under controlled relative air humidity (RH) conditions and wind speed (WS)—no temperature modification is to be applied—or, following the traditional methods, in non-controlled environmental conditions. In general, the two processes have different dehydration kinetics due to the different conditions in terms of temperature, RH, and WS, which affect the accumulation of sugars and organic acids and the biosynthesis of secondary metabolites such as stilbenes and glycoside aroma precursors. For this study, the two grape-withering processes were carried out under controlled (C) and non-controlled (NC) conditions, and the final compositions of the Corvina dried grapes were compared also to evaluate the effects on the organoleptic characteristics of Amarone wine. The findings highlighted differences between the two processes mainly in terms of the secondary metabolites of the dried grapes, which affect the organoleptic characteristics of Amarone wine. Indeed, by the sensory evaluation, wines produced by adopting the NC process were found more harmonious, elegant, and balanced. Finally, we can state how using a traditional system, grapes were characterised by higher levels of VOCs (volatile compounds), whilst wines had a higher and appreciable complexity and finesse.

scholarly journals Prediction of Sensory Parameters of Cured Ham: A Study of the Viability of the Use of NIR Spectroscopy and Artificial Neural Networks

Sensors ◽  
2020 ◽  
Vol 20 (19) ◽  
pp. 5624
Author(s):  
Pedro Hernández-Ramos ◽  
Ana María Vivar-Quintana ◽  
Isabel Revilla ◽  
María Inmaculada González-Martín ◽  
Miriam Hernández-Jiménez ◽  
...  
Keyword(s):  
Neural Network ◽  
Nir Spectroscopy ◽  
Sensory Profile ◽  
Training Algorithm ◽  
Ann Model ◽  
Fiber Optic Probe ◽  
Organoleptic Characteristics ◽  
Dry Cured Ham ◽  
Artificial Neural ◽  
Sensory Parameters

Dry-cured ham is a high-quality product owing to its organoleptic characteristics. Sensory analysis is an essential part of assessing its quality. However, sensory assessment is a laborious process which implies the availability of a trained tasting panel. The aim of this study was the prediction of dry-ham sensory characteristics by means of an instrumental technique. To do so, an artificial neural network (ANN) model for the prediction of sensory parameters of dry-cured hams based on NIR spectral information was developed and optimized. The NIR spectra were obtained with a fiber-optic probe applied directly to the ham sample. In order to achieve this objective, the neural network was designed using 28 sensory parameters analyzed by a trained panel for sensory profile analysis as output data. A total of 91 samples of dry-cured ham matured for 24 months were analyzed. The hams corresponded to two different breeds (Iberian and Iberian x Duroc) and two different feeding systems (feeding outdoors with acorns or feeding with concentrates). The training algorithm and ANN architecture (the number of neurons in the hidden layer) used for the training were optimized. The parameters of ANN architecture analyzed have been shown to have an effect on the prediction capacity of the network. The Levenberg–Marquardt training algorithm has been shown to be the most suitable for the application of an ANN to sensory parameters

scholarly journals Effect of Technological Characteristics of Various Types of Raw Materials on the Taste and Aroma of Sour Ales

2019 ◽  
Vol 49 (2) ◽  
pp. 235-244
Author(s):  
Ольга Пономарёва ◽  
Olga Ponomareva ◽  
Екатерина Борисова ◽  
Ekaterina Borisova ◽  
Игорь Прохорчик ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Lactobacillus Brevis ◽  
Scientific Data ◽  
Lactobacillus Delbrueckii ◽  
Sensory Profile ◽  
Brettanomyces Bruxellensis ◽  
Organoleptic Characteristics ◽  
Grain Products

Sour ales, traditionally produced in Belgium, Britain, and Germany, have gained wide popularity in America, Europe, and Russia. The paper provides generalized and systematized scientific data related to the technological and biotechnological characteristics of raw materials used in sour ales. The study featured malt, grain products (wheat, corn, rice, barley, rye, and oats), hop, Lactobacillus lactic-acid bacteria, Saccharomyces cerevisiae brewer’s yeast, and Brettanomyces yeast. Sour ales are usually prepared from a combination of different malts, such as Pilsner, Vienna, and Munich. Pilsner is used for malt type, while Munich is mostly employed as a basisfor dark varieties of sour ales. The review presents some of the flavor characteristics of malt types, as well as their recommended content. Unmalted grain products have a significant impact on the technological process and the organoleptic characteristics of acid ales. Unmalted wheat is used for Belgian sour ales, such as Lambic, Fruit Lambic, and Gueuze, in the amount of 30–40%, while 50 % are used in the German variety of Berliner Weiss. In general, the degree of wort pitching for sour ales should not exceed 8-15 IBU, since hop acids kill lactic-acid bacteria. Common hop varieties with a low or medium content of α-acids were found optimal for sour ale production. For example, for Flanders Red Ale, producers most often use one of the best traditional European varieties, namely Saazer (Zatetsky).The following types of homo- and heterofermentative lactic-acid bacteria are recommended for ale production technology: Lactobacillus delbrueckii, Lactobacillus brevis, Lactobacillus buchneri, Lactobacillus fermentum, and Lactobacillus plantarum. The aromatic characteristics of the wort fermented with lactic acid bacteria are described in the following terms: bread, yeast, honey, oil, cider, etc. Lactic acid bacteria are used in sour ales production, as well as Brettanomyces yeasts. Currently, brewing widely employstwo types of yeast: Brettanomyces bruxellensis and Brettanomyces anomalus. They give the drink a specific taste and aroma, due to hydroxycinnamic acids (HCAs) and esters (ethyl acetate, ethyl lactate, phenylacetate, etc.). The paper contains some practical recommendations on the use of specific types of raw materials to produce sour ales with a given sensory profile.

scholarly journals Assessment of Phenolic Content, Antioxidant Activity, Colour and Sensory Attributes of Wood Aged “Tsipouro”

2018 ◽  
Vol 6 (2) ◽  
pp. 318-328 ◽  
Author(s):  
Maria Giannakourou ◽  
Irini F. Stratati ◽  
Efthimia Maria Manika ◽  
Victoria Resiti ◽  
Panagiotis Tataridis ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Quercus Robur ◽  
Phenolic Content ◽  
Sensory Attributes ◽  
Sensory Profile ◽  
Total Phenolic ◽  
High Positive Correlation ◽  
Organoleptic Characteristics ◽  
The Impact

This study aimed at investigating the benefits of immersing oak sticks in the Greek pomace brandy named tsipouro, regarding its total phenolic content, antiradical-antioxidant activity, colour parameters and sensory profile. In order to induce rapid aging of tsipouro, alternative experimental conditions were applied. Results revealed that the phenolic migration from the wood to the tsipouro significantly increased both with temperature increase during aging as well as with the oak sticks /tsipouro ratio (w/v). The impact of oak wood diversity was also tested, by selecting different types of French oak (Quercus robur) and French and American oak mix (Quercus robur- Quercus alba) sticks. Results exhibited a significant effect of wood stick type on total phenolic content, antioxidant and antiradical activity, colour values and sensory attributes, especially on overall acceptance. High positive correlation among total phenolic content, antiradical and antioxidant activity and overall acceptance was found for all the extracts studied. Wood aging promoted the migration of phenolic compounds from the wood into the tsipouro, which, apart from the organoleptic characteristics, could possess health beneficial effects.

scholarly journals IMPACT OF “LIGNOHUMATE” FERTILIZER ON PRODUCTIVITY INDICATORS AND GRAPES QUALITY IN THE CONDITIONS OF THE REPUBLIC OF CRIMEA

Russian vine ◽  
2021 ◽  
Vol 15 ◽  
pp. 43-51
Author(s):  
V.A. Boyko ◽  
◽  
S.V. Levchenko ◽  
D.Yu. Belash ◽  
A.V. Romanov ◽  
...  
Keyword(s):  
Information Technologies ◽  
Positive Influence ◽  
Processing Conditions ◽  
Dry Land ◽  
Organoleptic Characteristics ◽  
Condi Tions ◽  
The Republic ◽  
Productivity Indicators ◽  
The Cost ◽  
Grape Varieties

This article provides the results of study of mineral plant nutrition systems based on the "Lignohumate" fertilizer and assessment of their impact on productivity indicators and grapes quality. 4 and 6-fold treatment sys-tems in conditions of irrigation and without irrigation were studied. Research was carried out during 2018–2020 on grape varieties Moldova and Muscat rosoviy in the condi-tions of the Republic of Crimea. A positive influence of vegetation treatments with the "Lignohumate" fertilizer on yield of variety Moldova was discovered. It increased in irri-gation conditions by 11.6% (4-fold pro-cessing) and 17.0% (6-fold processing), in conditions without irrigation the yield in-creased by 6.8 and 11.3% respectively; yield of Muscat rosoviy variety gained 13.5%. Maximum mass concentration of sugars was observed in Moldova grapes after 6-fold pro-cessing system without irrigation (192.3 g / dm3) and when irrigated (195.7g / dm3); Mus-cat rosoviy had an increase in mass concentra-tion of sugars by 3.8%; treatments helped to improve organoleptic characteristics of Mol-dova variety grapes by 9.2-22.4%; the grapes that were tested with irrigation and 6-fold foliar feeding (9.3 pts) got the highest mark; to increase chlorophyll content in Moldova variety by 14.4%, in Muscat rosoviy - 7.7%. The proportion of the effect of the drug var-ied in the range from 56.2% to 93.4%, de-pending on the experiment variation. There was a decrease in cultivating cost of Moldova variety under the 6-fold processing conditions on dry land by 10.1%, while cultivating on irrigated land the cost decreased by 14.0%. The cost of cultivating the Muscat rosoviy variety is reduced by 11.1%. The profitability of cultivation of the Moldova variety increas-es by 23.4 - 69.5% depending on the mineral nutrition system, the Muscat rosoviy variety - by 27.3%. The work was conducted in ac-cordance with the agreements reg. № CITS (Center of Information Technologies and Sys-tems): АААА-А20-120052590012-3.

scholarly journals Extending the Shelf Life of White Peach Fruit with 1-Methylcyclopropene and Aloe arborescens Edible Coating

Agriculture ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 151 ◽  
Author(s):  
Giuseppe Sortino ◽  
Filippo Saletta ◽  
Stefano Puccio ◽  
Dario Scuderi ◽  
Alessio Allegra ◽  
...  
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Cold Storage ◽  
Combined Treatment ◽  
Titratable Acidity ◽  
Edible Coating ◽  
Sensory Profile ◽  
Peach Fruit ◽  
Organoleptic Characteristics ◽  
Aloe Arborescens

The maintenance of high-quality standards for prolonging the shelf life of fruit and preserving sensory and nutritional quality is a priority for horticultural products. The aim of this work is to test the effectiveness of a single treatment of edible coating based on Aloe arborescens (EC) and a combined treatment of 1-methylcycyclopropene (1-MCP) and edible coating to prolong the shelf life of “Settembrina” white flesh peach fruit. White flesh peach fruit were harvested at the commercial ripening stage, treated with an edible coating (EC) or 1-MCP + EC or 1-MCP, and stored for 28 days at 1 °C. After 7, 14, 21, and 28 days, fruits were removed from cold storage, transferred at 20 °C and then analyzed immediately (cold out) and after 6 days (shelf life) to evaluate the combined effect of cold storage and room temperature. The fruits were tested for carotenoids content, phenolic content, reducing activity (ABTS). The physicochemical traits were measured in terms of the titratable acidity, total soluble content, weight loss, and vitamin C content. Moreover, their sensory profile was analyzed by a semi-trained panel. Fruit treated with EC and 1-MCP + EC kept their marketing values better than control after 14 days of storage and 6 days of simulated shelf life in terms of flesh firmness, total soluble solids and titratable acidity, as well as sensory parameters. After 21 days of storage, all treatments showed a deterioration of all the quality parameters. The single and combined application of Aloe-based coating (with 1-MCP) slowed down the maturation processes of the fruit, limited the weight loss, and preserved its organoleptic characteristics.

scholarly journals cold plasma technology on minimally processed roasted coffee (Coffea arabica L.) in relation to physicochemical properties, sensorial analysis and antioxidant compounds

Biotecnia ◽  
2021 ◽  
Vol 23 (2) ◽  
Author(s):  
Montserrat Calderón Santoyo ◽  
Paloma Patricia Casas-Junco ◽  
Juan Arturo Ragazzo-Sánchez ◽  
Josué Raymundo Solís-Pacheco ◽  
Blanca Rosa Aguilar-Uscanga ◽  
...  
Keyword(s):  
Plasma Treatment ◽  
Cold Plasma ◽  
Total Content ◽  
Input Power ◽  
Sensory Profile ◽  
Antioxidant Compounds ◽  
Roasted Coffee ◽  
Chemical Residues ◽  
Significant Difference

The application of cold plasma in the food industry has had an important impact since it causes minimal alterations in nutritional content, does not leave chemical residues and in some cases does not affect the sensory quality of food. The objective of this investigation was to evaluate the physicochemical, sensory, and antioxidant compounds of roasted coffee treated with cold plasma. Cold plasma was generated with a device a discharged dielectric barrier (DBD) at an input power of 30 W and an output voltage of 850 volts, applied at different times with advertising helium gas (1.5 L min-1). Cold plasma treatment showed no significant difference in the color parameter. Moreover, we detected no differences in the aromatic and sensory profile submitted to plasma treatment for 30 min compared with the untreated samples. On the other hand, a 12% reduction of the total content of soluble polyphenols and an increase of 14% in the antioxidant capacity were observed in samples treated with cold plasma.

scholarly journals Quelques caractéristiques organoleptiques et valeurs nutritionnelles de la viande de Thryonomys swinderianus (Temminck, 1827) élevés en captivité et nourris avec deux types d’aliments

2020 ◽  
Vol 14 (5) ◽  
pp. 1576-1584
Author(s):  
Soronikpoho Soro ◽  
Yolande Ake Assi ◽  
Beh Traore ◽  
Agathe Fantodji
Keyword(s):  
Cote D'ivoire ◽  
Biochemical Parameters ◽  
Côte D’Ivoire ◽  
Sensory Profile ◽  
Cote D’Ivoire ◽  
Thryonomys Swinderianus ◽  
Côte D'ivoire ◽  
Hind Limbs ◽  
Organoleptic Characteristics ◽  
Significant Difference

L’aulacodiculture est une option privilégiée à la fourniture de protéines animales. Cette étude a été menée dans le but de déterminer l’effet d’un aliment granulé sur les caractéristiques organoleptiques et biochimiques de leur viande. Ainsi, un lot d’aulacodes a été nourri au granulé tandis que l’autre nourri au fourrage avec complément alimentaire (aliment classique). Après un abattage normal, les membres antérieurs et postérieurs des animaux ont été prélevés. La viande des membres postérieurs a été retenue pour l’analyse organoleptique (couleur, texture, jutosité, flaveur, tendreté) par 12 panelistes en trois répétitions. La viande des membres antérieurs a servi à la détermination de la matière sèche, des protéines brutes, de la matière grasse et des cendres brutes. Ces travaux montrent que la viande d’aulacode est juteuse, tendre avec une texture grossière et une flaveur prononcée quel que soit le type d’aliment. Le profil sensoriel montre une différence tant au niveau de la couleur qu’au niveau de la jutosité et de la texture. Quant aux paramètres biochimiques, aucune différence significative n’a été observée (p ≥ 0,05). Il convient de retenir que la viande d’aulacodes nourris au granulé a été plus appréciée tant pour la couleur, la texture, la jutosité que pour la flaveur. Mots clés : Aulacodes, viandes, granulé, fourrage, Côte d’Ivoire.   English Title: Some organoleptic characteristics and nutritional values and nutritionals values of meat of Thryonomys swinderianus, (Temminck, 1827) raised in captivity and fed with two types of foodGrasscutter farming seems to be a preferred option for the supply of proteins formerly derived from hunting. This study aimed at determining the effect of a granulated food on the organoleptic and biochemical qualities of grasscutter meat. Thus, three grasscutters were randomly selected from a batch of animals fed with a granulated food and the other three from the batch fed with the conventional food. After normal slaughter, the fore and hind limbs were removed. The meat of the posterior limbs was selected for organoleptic analysis by a panel of 12 consumers in three repetitions. The meat from upper limbs was used to evaluate the biochemical parameters such as dry matter, crude protein, fat and raw ash. Results showed that the meat of the grasscutter was juicy, tender with a coarse texture and a pronounced flavor whatever the type of food. The sensory profile showed a significant difference in color, juiciness, and texture of meat. With respect to biochemical parameters, no significant difference was observed (p ≥ 0.05). The type of food had no effect on biochemical parameters of grasscutter meat. However, the organoleptic parameters influenced significantly the level of appreciation of grasscutter meat. Keywords: Grasscutter, meat, granulated food, forage, Côte d’Ivoire.

scholarly journals Optimization of the technology for producing wine and grape distillates by complete processing of grape raw materials using the example of ‘Cristall’ grape variety

2020 ◽  
pp. 283-287
Author(s):  
Роман Николаевич Бахметов ◽  
Тарас Саркисович Хиабахов ◽  
Ольга Николаевна Шелудько ◽  
Ольга Алексеевна Чурсина
Keyword(s):  
Ethyl Alcohol ◽  
Raw Materials ◽  
Import Substitution ◽  
Volume Ratio ◽  
Volatile Components ◽  
Processing Unit ◽  
Deep Processing ◽  
Grape Variety ◽  
Grape Marc ◽  
Organoleptic Characteristics

В рамках программы импортозамещения и развития виноградарско-винодельческой отрасли с глубокой переработкой сырья для восстановления ассортимента конкурентоспособных ликерных вин является актуальной организация производства винных и виноградных спиртов из разного виноградного сырья на базе действующих заводов первичного виноделия, в том числе и из вторичных продуктов виноделия. Целью исследований было провести предварительную оценку возможности получения винного и виноградного спиртов с объемной долей этилового спирта не менее 91 % путём глубокой переработки винограда сорта Кристалл с применением процесса ректификации. Объектами исследований являлись виноград сорта Кристалл урожая 2018 г., приготовленные из него столовый сухой белый виноматериал, виноградные выжимки, винный и виноградный спирты. Брожение виноградного сусла и сладкой виноградной выжимки проводили без применения ферментных препаратов и диоксида серы на чистой культуре винных дрожжей Saccharomyces vini . Предложено проводить прессование сбродившей виноградной выжимки на пневматическом прессе с отделением и последующей перегонкой жидкой фракции для первой дистилляции. На установке ЛУММАРК отработана методика полной перегонки виноматериалов до ректификата. Установлено, что качество получаемого спирта напрямую зависит от объемной доли этилового спирта. С уменьшением объемной доли этилового спирта получаемых спиртов растет количество нежелательных летучих компонентов, снижаются органолептические характеристики готового продукта. Показано, что предложенный процесс перегонки, включающий получение спирта-сырца на дистилляторе DV-3 и спирта - на малой ректификационной установке РУМ-3 позволяет получить винный или виноградный с объемной долей этилового спирта 94,5-94,6 % при выходе 85-86 %. In Russia, within the framework of the import substitution and development of the wine industry with deep processing of raw materials to restore the range of competitive liqueur wines, it is timely to organize the production of wine and grape distillates from various grape raw materials, including those from winemaking secondary products, based on existing primary wineries. The aim of the study was to conduct a preliminary assessment of the possibility of obtaining wine and grape distillates with a strength of at least 91% by deep processing of ‘Cristall’ grapes using a rectification process. The objects of research were ‘Cristall’ grape variety of the 2018 harvest, dry white base wine prepared from it, grape marc, wine and grape distillates. Fermentation of grape must and sweet grape marc was carried out without the use of enzyme preparations and sulfur dioxide on a pure culture of Saccharomyces vini wine yeast. It is proposed to press fermented grape marc on a pneumatic press with separation and subsequent distillation of the liquid fraction for the first distillation. A technique for the complete distillation of base wines into rectified material was developed using LUMМARK processing unit. It has been established that the quality of the distillate obtained directly depends on the volume ratio of ethyl alcohol. With a decrease in the volume ratio of ethyl alcohol of the obtained distillates, the amount of undesirable volatile components increases, and the organoleptic characteristics of the finished product decrease. It is shown that the proposed distillation process, which includes two stages: obtaining crude alcohol using a DV-3 distiller and alcohol using a small distillation unit RUM-3, allows to obtain wine or grape distillate with volume ratio of ethyl alcohol of 94.5-94.6 % at the exit of 85-86%.

scholarly journals Influence of Different Commercial Yeasts on Volatile Profile of Sparkling Wines

2021 ◽  
Author(s):  
Valeriu V. Cotea ◽  
Camelia Elena Luchian ◽  
Mihai Cristian Focea ◽  
Cintia Colibaba ◽  
Elena Cristina Scutarașu ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Volatile Fraction ◽  
Sparkling Wine ◽  
Grape Variety ◽  
Chemical Parameters ◽  
Consumption Behavior ◽  
Physical Chemical ◽  
Organoleptic Characteristics ◽  
A Minor ◽  
Aging Stage

Sparkling wine producing and consumption are in constant increase in the last decade and show no sign of slowing. Prior consumption, origin, grape variety, occasion, price and sensorial perception are factors that typically influence wine consumers’ purchasing and consumption behavior. The presence of volatile compounds in sparkling wines, with direct impact on their organoleptic characteristics, is influenced by several factors, such as the base-wine characteristics, grapes cultivar conditions, the used yeasts, the aging stage or wine-making practices. For this study, five sparkling wines variants from Muscat Ottonel grape variety were obtained. For the experimental samples, the grapes were processed by applying secondary fermentation in bottles. The base-wine was obtained through reverse osmosis and had a predetermined alcoholic concentration (10.5 % vol.). This study aimed to analyze the influence of different commercial yeasts (IOC FIZZ™, IOC DIVINE™, LEVULIA CRISTAL™, IOC 18-2007™) on the volatile composition of experimental sparkling wines. The obtained sparkling wines were characterized by the physical-chemical parameters (according to OIV methods of analysis) and volatile fraction (using gas-chromatography). Data showed an important impact on the concentration of the volatile compounds (p < 0.05), depending on the type of inoculated yeast for the second fermentation and only a minor influence on the physical-chemical parameters was registered.

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