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

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 y Suarez Lepe, Jose Antonio (2014). Influence of sequential fermentations with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine quality. "Food Science And Technology" ; pp. 1-8. ISSN 0023-6438.

Descripción

Título: Influence of sequential fermentations with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine quality
Autor/es:
  • 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
Tipo de Documento: Artículo
Título de Revista/Publicación: Food Science And Technology
Fecha: 2014
Materias:
Escuela: E.U.I.T. Agrícolas (UPM)
Departamento: Química y Tecnología de Alimentos
Licencias Creative Commons: Reconocimiento - Sin obra derivada - No comercial

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Resumen

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.

Más información

ID de Registro: 39893
Identificador DC: http://oa.upm.es/39893/
Identificador OAI: oai:oa.upm.es:39893
Depositado por: Memoria Investigacion
Depositado el: 19 Abr 2016 12:20
Ultima Modificación: 19 Abr 2016 12:20
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