Use of Schizosaccharomyces strains for wine fermentation? Effect on the wine composition and food safety

Mylona, A. E. and Fresno, Juan Manuel del and Palomero, Felipe and Loira, Iris and Bañuelos Bernabe, Maria Antonia and Morata Barrado, Antonio and Calderón, F. and Benito, S. and Suarez Lepe, Jose Antonio (2016). Use of Schizosaccharomyces strains for wine fermentation? Effect on the wine composition and food safety. "International Journal of Food Microbiology", v. 232 ; pp. 63-72. ISSN 0168-1605. https://doi.org/10.1016/j.ijfoodmicro.2016.05.023.

Description

Title: Use of Schizosaccharomyces strains for wine fermentation? Effect on the wine composition and food safety
Author/s:
  • Mylona, A. E.
  • Fresno, Juan Manuel del
  • Palomero, Felipe
  • Loira, Iris
  • Bañuelos Bernabe, Maria Antonia
  • Morata Barrado, Antonio
  • Calderón, F.
  • Benito, S.
  • Suarez Lepe, Jose Antonio
Item Type: Article
Título de Revista/Publicación: International Journal of Food Microbiology
Date: 2016
Volume: 232
Subjects:
Faculty: E.T.S. de Ingeniería Agronómica, Alimentaria y de Biosistemas (UPM)
Department: Química y Tecnología de Alimentos
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

Schizosaccharomyceswas initially considered as a spoilage yeast because of the production of undesirable metabolites such as acetic acid, hydrogen sulfide, or acetaldehyde, but it currently seems to be of great value in enology.o ced Nevertheless, Schizosaccharomyces can reduce all of the malic acid in must, leading to malolactic fermentation. Malolactic fermentation is a highly complicated process in enology and leads to a higher concentration of biogenic amines, so the use of Schizosaccharomyces pombe can be an excellent tool for assuring wine safety. Schizosaccharomyces also has much more potential than only reducing the malic acid content, such as increasing the level of pyruvic acid and thus the vinylphenolic pyranoanthocyanin content. Until now, few commercial strains have been available and little research on the selection of appropriate yeast strains with such potential has been conducted. In this study, selected and wild Sc. pombe strains were used along with a Saccharomyces cerevisiae strain to ferment red grape must. The results showed significant differences in several parameters including non-volatile and volatile compounds, anthocyanins, biogenic amines and sensory parameters.

More information

Item ID: 43889
DC Identifier: http://oa.upm.es/43889/
OAI Identifier: oai:oa.upm.es:43889
DOI: 10.1016/j.ijfoodmicro.2016.05.023
Official URL: http://www.sciencedirect.com/science/article/pii/S016816051630246X
Deposited by: Memoria Investigacion
Deposited on: 18 Nov 2016 18:23
Last Modified: 30 Sep 2017 22:30
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