Grape processing by high hydrostatic pressure: effect on use of non-Saccharomyces in must fermentation

Bañuelos Bernabe, Maria Antonia and Loira, Iris and Escott, Carlos and Fresno, Juan Manuel del and Morata Barrado, Antonio and Sanz, Pedro D. and Otero, Laura and Suarez Lepe, Jose Antonio (2016). Grape processing by high hydrostatic pressure: effect on use of non-Saccharomyces in must fermentation. "Food and Bioprocess Technology", v. 9 (n. 10); pp. 1769-1778. ISSN 1935-5130. https://doi.org/10.1007/s11947-016-1760-8.

Description

Title: Grape processing by high hydrostatic pressure: effect on use of non-Saccharomyces in must fermentation
Author/s:
  • Bañuelos Bernabe, Maria Antonia
  • Loira, Iris
  • Escott, Carlos
  • Fresno, Juan Manuel del
  • Morata Barrado, Antonio
  • Sanz, Pedro D.
  • Otero, Laura
  • Suarez Lepe, Jose Antonio
Item Type: Article
Título de Revista/Publicación: Food and Bioprocess Technology
Date: 2016
ISSN: 1935-5130
Volume: 9
Subjects:
Faculty: E.T.S. de Ingeniería Agronómica, Alimentaria y de Biosistemas (UPM)
Department: Biotecnología - Biología Vegetal
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

Vitis vinifera (variety Tempranillo) grapes were pressurized at 400 MPa by high hydrostatic pressure for 10 min and the effect on wild microbial populations, phenol extraction and wine composition was monitored. After treatment, the grapes were inoculated and fermented with Saccharomyces cerevisiae and several non-Saccharomyces yeasts: Schizosaccharomyces pombe, Torulaspora delbrueckii, Metschnikowia pulcherrima and Lachancea thermotolerans. S. pombe was used as sole fermentative yeast, but T. delbrueckii, M. pulcherrima and L. thermotolerans were used in sequential cultures with S. cerevisiae to completely ferment the sugars. The HHP treatment reduces strongly or eliminates wild microorganisms, especially yeasts, facilitating the growth and development of non- Saccharomyces yeasts. Thus, it helps to get either a better expression of enzymatic activities or metabolites production of non- Saccharomyces affecting wine quality.

Funding Projects

TypeCodeAcronymLeaderTitle
Government of SpainAGL2013-40503-RUnspecifiedUniversidad Politécnica de MadridFormación de pigmentos piranoantocianicos y poliméricos estables durante la fermentación con no-saccharomyces y saccharomyces

More information

Item ID: 43879
DC Identifier: http://oa.upm.es/43879/
OAI Identifier: oai:oa.upm.es:43879
DOI: 10.1007/s11947-016-1760-8
Official URL: http://link.springer.com/article/10.1007/s11947-016-1760-8
Deposited by: Memoria Investigacion
Deposited on: 18 Nov 2016 18:12
Last Modified: 05 Jun 2019 10:18
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