Influence of supplementation with inactivated dry yeasts during the tirage of sparkling wines (Cava) on its composition, its foaming properties and its sensorial quality

Different sparkling wines were elaborated with a base wine of Macabeo from the AOC Cava using the traditional method with supplementation or not of inactivated dry yeasts of Saccharomyces cerevisiae (Optimumwhite TM ) or Torulaspora delburueckii (TD291). After 9 months, the samples were analyzed and tasted. The supplementation with both IDY ( S. cerevisiae and T. delbrueckii ) produced Cavas with better foaming properties than the Cava control. The tasters could significantly distinguish between the Cavas supplemented with both IDY from the Cava control. Moreover, taster clearly preferred the Cava elaborated with supplementation of IDY of T. delburueckii than the control one.