Mixed alcoholic fermentation of Schizosaccharomyces pombe and Lachancea thermotolerans and its influence on mannose-containing polysaccharides wine Composition

Benito, Ángel and Calderon Fernandez, Fernando and Benito Saez, Santiago (2019). Mixed alcoholic fermentation of Schizosaccharomyces pombe and Lachancea thermotolerans and its influence on mannose-containing polysaccharides wine Composition. "Amb Express", v. 9 (n. 9); pp. 17-21. ISSN 2191-0855. https://doi.org/10.1186/s13568-019-0738-0.

Description

Title: Mixed alcoholic fermentation of Schizosaccharomyces pombe and Lachancea thermotolerans and its influence on mannose-containing polysaccharides wine Composition
Author/s:
  • Benito, Ángel
  • Calderon Fernandez, Fernando
  • Benito Saez, Santiago
Item Type: Article
Título de Revista/Publicación: Amb Express
Date: February 2019
ISSN: 2191-0855
Volume: 9
Subjects:
Freetext Keywords: Schizosaccharomyces; Galactomanoprotein; Lachancea; Mannoprotein; Wine; Polysaccharides
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

This study researched the winemaking performance of new biotechnology involving the cooperation of Lachancea and Schizosaccharomyces genera in the production of wine. In all fermentations where Lachancea thermotolerans was involved, higher lactic acid concentrations appeared, while all fermentations where Schizosaccharomyces pombe was involved, lower levels in malic acid concentration took place. The sensorial properties of the final wines varied accordingly. Differences in mouthfeel properties and acidity occurred in the different fermentation trials. Fermentations with the highest concentration of hydrolyzed mannose showed the highest mouthfeel properties, but the lack of acidity reduced their overall impression. Wines made from a combination of L. thermotolerans and S. pombe showed the highest overall impression and were preferred by the tasters due to the balance between mouthfeel properties and acidity.

More information

Item ID: 53854
DC Identifier: http://oa.upm.es/53854/
OAI Identifier: oai:oa.upm.es:53854
DOI: 10.1186/s13568-019-0738-0
Official URL: https://amb-express.springeropen.com/articles/10.1186/s13568-019-0738-0
Deposited by: Memoria Investigacion
Deposited on: 05 Feb 2019 13:27
Last Modified: 05 Feb 2019 13:27
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