eprintid: 15538
rev_number: 16
eprint_status: archive
userid: 1903
dir: disk0/00/01/55/38
datestamp: 2013-07-15 12:03:31
lastmod: 2016-04-21 15:38:26
status_changed: 2013-07-15 12:03:31
type: article
metadata_visibility: show
item_issues_count: 0
creators_name: Benito Saez, Santiago
creators_name: Palomero Rodriguez, Felipe
creators_name: Morata Barrado, Antonio
creators_name: Calderon Fernandez, Fernando
creators_name: Palmero Llamas, Daniel
creators_name: Suarez Lepe, Jose Antonio
creators_id: santiago.benito@upm.es
creators_id: daniel.palmero@upm.es
title: Physiological features of Schizosaccharomyces pombe of interest in the making of white wines
publisher: Springer Verlag
rights: by-nc-nd
ispublished: pub
subjects: agricultura
full_text_status: public
abstract: This work studies the physiology of Schizosaccharomyces
pombe strain 938 in the production of white
wine with high malic acid levels as the sole fermentative
yeast, as well as in mixed and sequential fermentations
with Saccharomyces cerevisiae Cru Blanc. The induction
of controlled maloalcoholic fermentation through the use
of Schizosaccharomyces spp. is now being viewed with
much interest. The acetic, malic and pyruvic acid concentrations,
relative density and pH of the musts were
measured over the entire fermentation period. In all fermentations
in which Schizo. pombe 938 was involved,
nearly all the malic acid was consumed and moderate
acetic concentrations produced. The urea content and
alcohol level of these wines were notably lower than in
those made with Sacch. cerevisiae Cru Blanc alone. The
pyruvic acid concentration was significantly higher in
Schizo. pombe fermentations. The sensorial properties of
the different final wines varied widely.
date_type: published
date: 2012
publication: European Food Research and Technology
volume: 236
pagerange: 29-36
institution: Agricola
department: Ciencia
refereed: TRUE
issn: 1438-2377
citation:   Benito Saez, Santiago and Palomero Rodriguez, Felipe and Morata Barrado, Antonio and Calderon Fernandez, Fernando and Palmero Llamas, Daniel and Suarez Lepe, Jose Antonio  (2012).  Physiological features of Schizosaccharomyces pombe of interest in the making of white wines.   "European Food Research and Technology", v. 236 ;   pp. 29-36.  ISSN 1438-2377.    
document_url: http://oa.upm.es/15538/1/INVE_MEM_2012_129329.pdf