Effect of Mannoprotein-Producing Yeast on Viscosity and Mouthfeel of Red Wine

Simple item page
dc.article.number462
dc.catalogadorvzp
dc.contributor.authorNúñez Ferrada, Emerson Andrés
dc.contributor.authorVidal Zuñiga, Josefina Victoria
dc.contributor.authorChávez Muñoz, Matías Jesús
dc.contributor.authorBordeu Schwarze, Edmundo
dc.contributor.authorOsorio, Fernando
dc.contributor.authorVargas, Sebastian
dc.contributor.authorHormazabal, Elba
dc.contributor.authorBrossard Aravena, Natalia Daniela
dc.date.accessioned2025-03-13T19:26:15Z
dc.date.available2025-03-13T19:26:15Z
dc.date.issued2025
dc.description.abstractMannoproteins enhance wine stability and sensory properties, but their specific role in modulating viscosity and mouthfeel across wine quality levels remains underexplored. This study explores the nuanced impact of various mannoprotein-producing yeast strains on specific mouthfeel sensations, particularly emphasizing viscosity, across Standard and Premium quality tiers of Cabernet Sauvignon commercial wines. The aim was to understand the intricate relationship between yeast-derived mannoproteins and the broader sensory landscape of red wines. The methodology encompasses a comprehensive mannose extraction method, rheological measurements, and sensory Rate-All-That-Apply evaluations, all of which are integrated into a Principal Component Analysis. The results showed slight color variations due to the wine spending one month on lees. A positive correlation was found between mannose content and viscosity in only Standard-quality wines. The correlation with sensory data indicated a strong relationship between volume, viscosity, and mannose content in Premium-quality wines, which was less pronounced in Standard-quality wines. Furthermore, parameters related to mouthfeel quality, such as roundness and smoothness, were also associated with these findings. Prospects involve further exploration of correlations between mouthfeel sensations, sensory descriptors, and the structural characteristics of mannoproteins, aiming for a more comprehensive understanding of the intricate interplay in wine composition.
dc.description.funderANID; Folio de beca: FOVI 230072
dc.fechaingreso.objetodigital2025-03-13
dc.format.extent18 páginas
dc.fuente.origenSCOPUS
dc.identifier.doi10.3390/foods14030462
dc.identifier.eissn2304-8158
dc.identifier.scopusidSCOPUS_ID:85217697567
dc.identifier.urihttps://doi.org/10.3390/foods14030462
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/102584
dc.information.autorucFacultad de Agronomía e Ingenieria Forestal; Vidal Zúñiga, Josefina Victoria; S/I; 1027648
dc.information.autorucFacultad de Agronomía e Ingenieria Forestal; Chávez Muñoz, Matías Jesús; S/I; 171827
dc.information.autorucFacultad de Agronomía e Ingenieria Forestal; Bordeu Schwarze, Edmundo; 0000-0002-7655-7775; 99414
dc.information.autorucFacultad de Agronomía e Ingenieria Forestal; Brossard Aravena, Natalia Daniela; 0000-0001-7444-8869; 149592
dc.issue.numero3
dc.language.isoen
dc.nota.accesocontenido completo
dc.publisherMultidisciplinary Digital Publishing Institute (MDPI)
dc.revistaFoods
dc.rightsacceso abierto
dc.rights.licenseAttribution 4.0 International (CC BY 4.0)
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectMannoproteins
dc.subjectMouthfeel
dc.subjectSensory correlation
dc.subjectViscosity
dc.subjectYeast
dc.subject.ddc600
dc.subject.deweyTecnologíaes_ES
dc.titleEffect of Mannoprotein-Producing Yeast on Viscosity and Mouthfeel of Red Wine
dc.typeartículo
dc.volumen14
sipa.codpersvinculados1027648
sipa.codpersvinculados171827
sipa.codpersvinculados99414
sipa.codpersvinculados149592
sipa.trazabilidadSCOPUS;2025-02-23
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Effect of Mannoprotein-Producing Yeast on Viscosity and Mouthfeel of Red Wine.pdf
Size:
1.6 MB
Format:
Adobe Portable Document Format
Description:
Download
Collections
Artículos de revistas