Physiological features of Schizosaccharomyces pombe of interest in the making of white wines

Benito Saez, Santiago and Palomero Rodriguez, Felipe and Morata Barrado, Antonio and Calderon Fernandez, Fernando and Palmero Llamas, Daniel and Suarez Lepe, Jose Antonio (2012). Physiological features of Schizosaccharomyces pombe of interest in the making of white wines. "European Food Research and Technology", v. 236 ; pp. 29-36. ISSN 1438-2377.

Description

Title: Physiological features of Schizosaccharomyces pombe of interest in the making of white wines
Author/s:
  • Benito Saez, Santiago
  • Palomero Rodriguez, Felipe
  • Morata Barrado, Antonio
  • Calderon Fernandez, Fernando
  • Palmero Llamas, Daniel
  • Suarez Lepe, Jose Antonio
Item Type: Article
Título de Revista/Publicación: European Food Research and Technology
Date: 2012
ISSN: 1438-2377
Volume: 236
Subjects:
Faculty: E.U.I.T. Agrícolas (UPM)
Department: Ciencia y Tecnología Aplicadas a la Ingeniería Técnica Agrícola [hasta 2014]
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

This work studies the physiology of Schizosaccharomyces pombe strain 938 in the production of white wine with high malic acid levels as the sole fermentative yeast, as well as in mixed and sequential fermentations with Saccharomyces cerevisiae Cru Blanc. The induction of controlled maloalcoholic fermentation through the use of Schizosaccharomyces spp. is now being viewed with much interest. The acetic, malic and pyruvic acid concentrations, relative density and pH of the musts were measured over the entire fermentation period. In all fermentations in which Schizo. pombe 938 was involved, nearly all the malic acid was consumed and moderate acetic concentrations produced. The urea content and alcohol level of these wines were notably lower than in those made with Sacch. cerevisiae Cru Blanc alone. The pyruvic acid concentration was significantly higher in Schizo. pombe fermentations. The sensorial properties of the different final wines varied widely.

More information

Item ID: 15538
DC Identifier: http://oa.upm.es/15538/
OAI Identifier: oai:oa.upm.es:15538
Deposited by: Memoria Investigacion
Deposited on: 15 Jul 2013 12:03
Last Modified: 21 Apr 2016 15:38
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