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

Benito Saez, Santiago; Palomero Rodriguez, Felipe; Morata Barrado, Antonio; Calderon Fernandez, Fernando; Palmero Llamas, Daniel y 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.

Descripción

Título: Physiological features of Schizosaccharomyces pombe of interest in the making of white wines
Autor/es:
  • Benito Saez, Santiago
  • Palomero Rodriguez, Felipe
  • Morata Barrado, Antonio
  • Calderon Fernandez, Fernando
  • Palmero Llamas, Daniel
  • Suarez Lepe, Jose Antonio
Tipo de Documento: Artículo
Título de Revista/Publicación: European Food Research and Technology
Fecha: 2012
Volumen: 236
Materias:
Escuela: E.U.I.T. Agrícolas (UPM)
Departamento: Ciencia y Tecnología Aplicadas a la Ingeniería Técnica Agrícola [hasta 2014]
Licencias Creative Commons: Reconocimiento - Sin obra derivada - No comercial

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Resumen

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.

Más información

ID de Registro: 15538
Identificador DC: http://oa.upm.es/15538/
Identificador OAI: oai:oa.upm.es:15538
Depositado por: Memoria Investigacion
Depositado el: 15 Jul 2013 12:03
Ultima Modificación: 21 Abr 2016 15:38
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