Combine use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to the Traditional Malolactic Fermentation in Red Wine Production

Benito, Ángel; Calderon Fernandez, Fernando; Palomero Rodriguez, Felipe y Benito Saez, Santiago (2015). Combine use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to the Traditional Malolactic Fermentation in Red Wine Production. "Molecules", v. 20 (n. 6); pp. 9510-9523. ISSN 1420-3049. https://doi.org/10.3390/molecules20069510.

Descripción

Título: Combine use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to the Traditional Malolactic Fermentation in Red Wine Production
Autor/es:
  • Benito, Ángel
  • Calderon Fernandez, Fernando
  • Palomero Rodriguez, Felipe
  • Benito Saez, Santiago
Tipo de Documento: Artículo
Título de Revista/Publicación: Molecules
Fecha: Mayo 2015
Volumen: 20
Materias:
Escuela: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Departamento: Química y Tecnología de Alimentos
Licencias Creative Commons: Reconocimiento - Sin obra derivada - No comercial

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Resumen

Most red wines commercialized in the market use the malolactic fermentationprocess in order to ensure stability from a microbiological point of view. In this secondfermentation, malic acid is converted into L-lactic acid under controlled setups. Howeverthis process is not free from possible collateral effects that on some occasions produceoff-flavors, wine quality loss and human health problems. In warm viticulture regions suchas the south of Spain, the risk of suffering a deviation during the malolactic fermentationprocess increases due to the high must pH. This contributes to produce wines with highvolatile acidity and biogenic amine values. This manuscript develops a new red winemakingmethodology that consists of combining the use of two non-Saccharomyces yeast strains asan alternative to the traditional malolactic fermentation. In this method, malic acid is totallyconsumed by Schizosaccharomyces pombe, thus achieving the microbiological stabilizationobjective, while Lachancea thermotolerans produces lactic acid in order not to reduce andeven increase the acidity of wines produced from low acidity musts. This technique reducesthe risks inherent to the malolactic fermentation process when performed in warm regions.The result is more fruity wines that contain less acetic acid and biogenic amines than thetraditional controls that have undergone the classical malolactic fermentation.

Más información

ID de Registro: 37730
Identificador DC: http://oa.upm.es/37730/
Identificador OAI: oai:oa.upm.es:37730
Identificador DOI: 10.3390/molecules20069510
URL Oficial: http://www.mdpi.com/1420-3049/20/6/9510
Depositado por: Memoria Investigacion
Depositado el: 26 Oct 2015 16:04
Ultima Modificación: 26 Oct 2015 16:04
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