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

Mylona, A. E.; Fresno, Juan Manuel del; Palomero, Felipe; Loira, Iris; Bañuelos Bernabe, Maria Antonia; Morata Barrado, Antonio; Calderón, F.; Benito, S. y 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.

Descripción

Título: Use of Schizosaccharomyces strains for wine fermentation? Effect on the wine composition and food safety
Autor/es:
  • 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
Tipo de Documento: Artículo
Título de Revista/Publicación: International Journal of Food Microbiology
Fecha: 2016
Volumen: 232
Materias:
Escuela: E.T.S. de Ingeniería Agronómica, Alimentaria y de Biosistemas (UPM)
Departamento: Química y Tecnología de Alimentos
Licencias Creative Commons: Reconocimiento - Sin obra derivada - No comercial

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Resumen

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.

Más información

ID de Registro: 43889
Identificador DC: http://oa.upm.es/43889/
Identificador OAI: oai:oa.upm.es:43889
Identificador DOI: 10.1016/j.ijfoodmicro.2016.05.023
URL Oficial: http://www.sciencedirect.com/science/article/pii/S016816051630246X
Depositado por: Memoria Investigacion
Depositado el: 18 Nov 2016 18:23
Ultima Modificación: 30 Sep 2017 22:30
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