Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality

Belda, I.; Navascúes López Cordón, Eva; Marquina, D.; Santos, A.; Calderon Fernandez, Fernando y Benito Saez, Santiago (2015). Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality. "Applied Microbiology And Biotechnology", v. 99 (n. 4); pp. 1911-1922. ISSN 0175-7598. https://doi.org/10.​1007/​s00253-014-6197-2.

Descripción

Título: Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality
Autor/es:
  • Belda, I.
  • Navascúes López Cordón, Eva
  • Marquina, D.
  • Santos, A.
  • Calderon Fernandez, Fernando
  • Benito Saez, Santiago
Tipo de Documento: Artículo
Título de Revista/Publicación: Applied Microbiology And Biotechnology
Fecha: Febrero 2015
Volumen: 99
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

This work examines the physiology of a new commercial strain of Torulaspora delbrueckii in the production of red wine following different combined fermentation strategies. For a detailed comparison, several yeast metabolites and the strains implantation were measured over the entire fermentation period. In all fermentations in which T. delbrueckii was involved, the ethanol concentration was reduced; some malic acid was consumed; more pyruvic acid was released, and fewer amounts of higher alcohols were produced. The sensorial properties of final wines varied widely, emphasising the structure of wine in sequential fermentations with T. delbrueckii. These wines presented the maximum overall impression and were preferred by tasters. Semi-industrial assays were carried out confirming these differences at a higher scale. No important differences were observed in volatile aroma composition between fermentations. However, differences in mouthfeel properties were observed in semi-industrial fermentations, which were correlated with an increase in the mannoprotein content of red wines fermented sequentially with T. delbrueckii.

Más información

ID de Registro: 40273
Identificador DC: http://oa.upm.es/40273/
Identificador OAI: oai:oa.upm.es:40273
Identificador DOI: 10.​1007/​s00253-014-6197-2
URL Oficial: http://link.springer.com/article/10.1007/s00253-014-6197-2
Depositado por: Memoria Investigacion
Depositado el: 10 May 2016 16:58
Ultima Modificación: 10 May 2016 16:58
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