The Impact of Chitosan on the Chemical Composition of Wines Fermented with Schizosaccharomyces pombe and Saccharomyces cerevisiae

Scansani, Stefano and Rauhut, Doris and Brezina, Silvia and Semmler, Heike and Benito Saez, Santiago (2020). The Impact of Chitosan on the Chemical Composition of Wines Fermented with Schizosaccharomyces pombe and Saccharomyces cerevisiae. "Foods", v. 9 (n. 10); p. 1423. ISSN 2304-8158. https://doi.org/10.3390/foods9101423.

Description

Title: The Impact of Chitosan on the Chemical Composition of Wines Fermented with Schizosaccharomyces pombe and Saccharomyces cerevisiae
Author/s:
  • Scansani, Stefano
  • Rauhut, Doris
  • Brezina, Silvia
  • Semmler, Heike
  • Benito Saez, Santiago
Item Type: Article
Título de Revista/Publicación: Foods
Date: October 2020
ISSN: 2304-8158
Volume: 9
Subjects:
Freetext Keywords: wine; aroma compounds; Schizosaccharomyces; chitosan; higher alcohols; esters; fatty acids; malic acid; Saccharomyces
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 investigates the influence of the antimicrobial agent chitosan on a selected Schizosaccharomyces pombe strain during the alcoholic fermentation of ultra-pasteurized grape juice with a high concentration of malic acid. It also studies a selected Saccharomyces cerevisiae strain as a control. The study examines several parameters relating to wine quality, including volatile and non-volatile compounds. The principal aim of the study is to test the influence of chitosan on the final chemical composition of the wine during alcoholic fermentation, and to compare the two studied fermentative yeasts between them. The results show that chitosan influences the final concentration of acetic acid, ethanol, glycerol, acetaldehyde, pyruvic acid, ?-ketoglutarate, higher alcohols, acetate esters, ethyl esters, and fatty acids, depending on the yeast species.

Funding Projects

TypeCodeAcronymLeaderTitle
Government of SpainFPA1720300120UnspecifiedUnspecifiedUnspecified

More information

Item ID: 64751
DC Identifier: http://oa.upm.es/64751/
OAI Identifier: oai:oa.upm.es:64751
DOI: 10.3390/foods9101423
Official URL: https://www.mdpi.com/2304-8158/9/10/1423
Deposited by: Memoria Investigacion
Deposited on: 26 Oct 2020 09:02
Last Modified: 26 Oct 2020 09:02
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