Full text
Preview |
PDF
- Requires a PDF viewer, such as GSview, Xpdf or Adobe Acrobat Reader
Download (5MB) | Preview |
Loira, Iris, Vejarano Mantilla, Ricardo David, Bañuelos Bernabe, Maria Antonia ORCID: https://orcid.org/0000-0002-0924-754X, Morata Barrado, Antonio Dionisio
ORCID: https://orcid.org/0000-0003-1275-6721, Tesfaye Yimer, Wendu
ORCID: https://orcid.org/0000-0002-6763-1304, Uthurry Weinberger, Carlos A, Villa Viradoz, Ana, Cintora, Isabel and Suarez Lepe, Jose Antonio
ORCID: https://orcid.org/0000-0001-8131-2142
(2014).
Influence of sequential fermentations with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine quality.
"Food Science And Technology", v. 59
(n. 2);
pp. 1-8.
ISSN 0023-6438.
https://doi.org/10.1016/j.lwt.2014.06.019.
Title: | Influence of sequential fermentations with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine quality |
---|---|
Author/s: |
|
Item Type: | Article |
Título de Revista/Publicación: | Food Science And Technology |
Date: | 2014 |
ISSN: | 0023-6438 |
Volume: | 59 |
Subjects: | |
Faculty: | E.U.I.T. Agrícolas (UPM) |
Department: | Química y Tecnología de Alimentos |
Creative Commons Licenses: | Recognition - No derivative works - Non commercial |
Preview |
PDF
- Requires a PDF viewer, such as GSview, Xpdf or Adobe Acrobat Reader
Download (5MB) | Preview |
Torulaspora delbrueckii is a non-Saccharomyces yeast with interesting metabolic and physiological properties of potential use in oenology. This work examines the fermentative behaviour of five strains of T. delbrueckii in sequential fermentations with Saccharomyces cerevisiae, analysing the formation of aromatic compounds, polyalcohols and pigments. The fermentative power of these five strains ranged between 7.6 and 9.0% v/v ethanol; the associated volatile acidity was 0.2e0.7 g/l acetic acid. The production of glycerol was inferior to that of S. cerevisiae alone. The mean 2,3-butanediol concentration reached in single-culture S. cerevisiae fermentations was 73% higher than in the five sequential T. delbrueckii/S. cerevisiae fermentations. However, these fermentations produced larger quantities of diacetyl, ethyl lactate and 2-phenylethyl acetate than single-culture S. cerevisiae fermentation. 3-ethoxy propanol was produced only in the sequential fermentations. The five sequential fermentations produced smaller quantities of vitisin A and B than single-culture S. cerevisiae fermentation. In tests performed prior to the addition of the S. cerevisiae in the sequential fermentations, none of the T. delbrueckii strains showed any extracellular hydroxycinnamate decarboxylase activity. They therefore produced no vinyl phenolic pyranoanthocyanins.
Item ID: | 39893 |
---|---|
DC Identifier: | https://oa.upm.es/39893/ |
OAI Identifier: | oai:oa.upm.es:39893 |
DOI: | 10.1016/j.lwt.2014.06.019 |
Official URL: | https://www.journals.elsevier.com/lwt |
Deposited by: | Memoria Investigacion |
Deposited on: | 19 Apr 2016 12:20 |
Last Modified: | 19 Jul 2019 11:18 |