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

Belda, I. and Navascúes López Cordón, Eva and Marquina, D. and Santos, A. and Calderon Fernandez, Fernando and 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.

Description

Title: Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality
Author/s:
  • Belda, I.
  • Navascúes López Cordón, Eva
  • Marquina, D.
  • Santos, A.
  • Calderon Fernandez, Fernando
  • Benito Saez, Santiago
Item Type: Article
Título de Revista/Publicación: Applied Microbiology And Biotechnology
Date: February 2015
ISSN: 0175-7598
Volume: 99
Subjects:
Faculty: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Department: Química y Tecnología de Alimentos
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

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.

Funding Projects

TypeCodeAcronymLeaderTitle
Government of SpainIDI20130192-ENZIOXIVINUnspecifiedUnspecifiedUnspecified

More information

Item ID: 40273
DC Identifier: http://oa.upm.es/40273/
OAI Identifier: oai:oa.upm.es:40273
DOI: 10.1007/s00253-014-6197-2
Official URL: http://link.springer.com/article/10.1007/s00253-014-6197-2
Deposited by: Memoria Investigacion
Deposited on: 10 May 2016 16:58
Last Modified: 04 Jun 2019 15:58
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