Influence of sequential fermentations with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine quality

Loira, Iris and Vejarano Mantilla, Ricardo David and Bañuelos Bernabe, Maria Antonia and Morata Barrado, Antonio Dionisio and Tesfaye Yimer, Wendu and Uthurry Weinberger, Carlos A and Villa Viradoz, Ana and Cintora, Isabel and Suarez Lepe, Jose Antonio (2014). Influence of sequential fermentations with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine quality. "Food Science And Technology", v. 59 (n. 2); pp. 1-8. ISSN 0023-6438. https://doi.org/10.1016/j.lwt.2014.06.019.

Description

Title: Influence of sequential fermentations with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine quality
Author/s:
  • Loira, Iris
  • Vejarano Mantilla, Ricardo David
  • Bañuelos Bernabe, Maria Antonia
  • Morata Barrado, Antonio Dionisio
  • Tesfaye Yimer, Wendu
  • Uthurry Weinberger, Carlos A
  • Villa Viradoz, Ana
  • Cintora, Isabel
  • Suarez Lepe, Jose Antonio
Item Type: Article
Título de Revista/Publicación: Food Science And Technology
Date: 2014
ISSN: 0023-6438
Volume: 59
Subjects:
Faculty: E.U.I.T. Agrícolas (UPM)
Department: Química y Tecnología de Alimentos
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

Torulaspora delbrueckii is a non-Saccharomyces yeast with interesting metabolic and physiological properties of potential use in oenology. This work examines the fermentative behaviour of five strains of T. delbrueckii in sequential fermentations with Saccharomyces cerevisiae, analysing the formation of aromatic compounds, polyalcohols and pigments. The fermentative power of these five strains ranged between 7.6 and 9.0% v/v ethanol; the associated volatile acidity was 0.2e0.7 g/l acetic acid. The production of glycerol was inferior to that of S. cerevisiae alone. The mean 2,3-butanediol concentration reached in single-culture S. cerevisiae fermentations was 73% higher than in the five sequential T. delbrueckii/S. cerevisiae fermentations. However, these fermentations produced larger quantities of diacetyl, ethyl lactate and 2-phenylethyl acetate than single-culture S. cerevisiae fermentation. 3-ethoxy propanol was produced only in the sequential fermentations. The five sequential fermentations produced smaller quantities of vitisin A and B than single-culture S. cerevisiae fermentation. In tests performed prior to the addition of the S. cerevisiae in the sequential fermentations, none of the T. delbrueckii strains showed any extracellular hydroxycinnamate decarboxylase activity. They therefore produced no vinyl phenolic pyranoanthocyanins.

Funding Projects

TypeCodeAcronymLeaderTitle
Government of SpainAGL2013-40503-RUnspecifiedUnspecifiedUnspecified
Government of SpainAGL2007-61075UnspecifiedUnspecifiedUnspecified

More information

Item ID: 39893
DC Identifier: http://oa.upm.es/39893/
OAI Identifier: oai:oa.upm.es:39893
DOI: 10.1016/j.lwt.2014.06.019
Official URL: https://www.journals.elsevier.com/lwt
Deposited by: Memoria Investigacion
Deposited on: 19 Apr 2016 12:20
Last Modified: 19 Jul 2019 11:18
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