Articles producció científica> Bioquímica i Biotecnologia

Comparison of fermentation and wines produced by inoculation of Hanseniaspora vineae and Saccharomyces cerevisiae

  • Dades identificatives

    Identificador: PC:1500
    Autors:
    María del C. PortilloJessica LleixàValentina MartínFrancisco CarrauGemma BeltranAlbert Mas
    Resum:
    DOI: 10.3389/fmicb.2016.00338
  • Altres:

    Autor segons l'article: María del C. Portillo; Jessica Lleixà; Valentina Martín; Francisco Carrau; Gemma Beltran; Albert Mas
    Departament: Bioquímica i Biotecnologia
    Autor/s de la URV: PORTILLO GUISADO, MARIA DEL CARMEN; Jessica Lleixà; Valentina Martín; Francisco Carrau; BELTRAN CASELLAS, GEMMA; MAS BARON, ALBERTO
    Paraules clau: Fermentation Hanseniaspora Saccharomyces
    Resum: Interest in the use of non-Saccharomyces yeasts in winemaking has been increasing due to their positive contributions to wine quality. The non-Saccharomyces yeast Hanseniaspora vineae is an apiculate yeast that has been associated with the production of wine with good aromatic properties. However, little is known about the fermentation dynamics of H. vineae in natural must and its interaction with autochthonous yeasts. In the present study, we performed semi industrial fermentations of Macabeo and Merlot musts inoculated with either H. vineae or S. cerevisiae. The yeast population dynamics were monitored by plate culturing, PCR-DGGE and massive sequencing techniques. The results obtained with these techniques show that H. vineae was able dominate the autochthonous microbiota in Macabeo must but not in Merlot must, which exhibited a larger, more diverse yeast population. The presence of H. vineae throughout most of the Macabeo fermentation resulted in more fruity and flowery wine, as indicated by the chemical analysis of the final wines, which demonstrated a strong presence of phenyl ethyl acetate at concentrations higher than the threshold of perception and approximately 50 times more than that produced in wines fermented with S. cerevisiae. This compound is associated with fruity, floral and honey aromas.
    Grup de recerca: Biotecnologia Enològica
    Àrees temàtiques: Enologia Enología Oenology
    Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 1664-302X
    Identificador de l'autor: 0000-0002-4576-0244; n/a; n/a; n/a; 0000-0002-7071-205X; 0000-0002-0763-1679
    Data d'alta del registre: 2016-05-18
    Volum de revista: 7
    Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
    Enllaç font original: https://www.frontiersin.org/articles/10.3389/fmicb.2016.00338/full
    URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
    DOI de l'article: 10.3389/fmicb.2016.00338
    Entitat: Universitat Rovira i Virgili
    Any de publicació de la revista: 2016
    Pàgina inicial: Article number 338
    Tipus de publicació: Article Artículo Article
  • Paraules clau:

    Vi -- Fermentació
    Llevats
    Saccharomyces
    Fermentation
    Hanseniaspora
    Saccharomyces
    Enologia
    Enología
    Oenology
    1664-302X
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