Non-Saccharomyces yeasts Lachancea thermotolerans and Schizosaccharomyces pombe mixed cultures applications in wine food safety (biogenic amines and ethyl carbamate control) from high pH grape juice

Benito Saez, Santiago (2016). Non-Saccharomyces yeasts Lachancea thermotolerans and Schizosaccharomyces pombe mixed cultures applications in wine food safety (biogenic amines and ethyl carbamate control) from high pH grape juice. In: "3rd European Food Safety and Standards Conference", 24/10/2016-25/10/2016, Valencia (España). p. 48.

Description

Title: Non-Saccharomyces yeasts Lachancea thermotolerans and Schizosaccharomyces pombe mixed cultures applications in wine food safety (biogenic amines and ethyl carbamate control) from high pH grape juice
Author/s:
  • Benito Saez, Santiago
Item Type: Presentation at Congress or Conference (Article)
Event Title: 3rd European Food Safety and Standards Conference
Event Dates: 24/10/2016-25/10/2016
Event Location: Valencia (España)
Title of Book: 3rd European Food Safety and Standards Conference
Date: 2016
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

The classical way to make red wine is based on the use of Sacharomyces cerevisiae yeasts during alcoholic fermentation and Oenococus oeni bacteria during malolactic fermentation.  This traditional winemaking methodology produces commercial stable red wines from a microbiological point of view. However, this methodology when it is applied in grape juices with high pH, like it is common in the south of Spain, can produce high levels of biogenic amines and ethyl carbamate that can seriously influence human health. This work explains the use of a new red winemaking biotechnology that uses the combination of Lachancea thermotolerans and Schizosaccharomyces pombe yeasts as an alternative to the conventional alcoholic and malolactic fermentations. Schizosaccharomyces pombe consumes malic acid while Lachancea thermotolerans produces lactic acid in order to avoid an unnecessary deacidification in low acidic musts from warm viticulture areas such as the south of Spain. This methodology also reduces some malolactic fermentation hazards for human health such as biogenic amines and ethyl carbamate.

More information

Item ID: 44068
DC Identifier: http://oa.upm.es/44068/
OAI Identifier: oai:oa.upm.es:44068
Deposited by: Memoria Investigacion
Deposited on: 11 Jan 2017 15:43
Last Modified: 11 Jan 2017 15:43
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