Articles producció científica> Bioquímica i Biotecnologia

Use of native non-Saccharomyces strain: a new strategy in D.O. 'Vinos de Madrid' (Spain) wines elaboration

  • Dades identificatives

    Identificador: imarina:5131349
    Handle: https://hdl.handle.net/20.500.11797/imarina5131349
    Autors:
    Margarita GarcíaTeresa ArroyoJulia CrespoJuan Mariano CabellosBraulio Esteve-Zarzoso
    Resum:
    The use of native yeasts can be considered a good strategy for enhanced regional identity of wines, and the use of controlled multistarter fermentations to improve special and specific characteristics of wine may be an interesting approach. In this work, the application of native non-Saccharomyces and Saccharomyces strains from D.O. "Vinos de Madrid" in fermentations with Malvar grapes, an autochthonous white variety from Madrid, has been used to select new biotechnological processes which perform wine elaboration. Torulaspora delbrueckii CLI 918, Schizosaccharomyces pombe CLI 1085, Candida stellata CLI 920, Metschnikowia pulcherrima CLI 457, Lachancea thermotolerans 9-6C in pure cultures or mixed and in sequential combination with the Saccharomyces cerevisiae CLI 889 strain have been studied. In general, sequential inoculation has been highlighted by its contribution to higher complexity and quality in the wines produced. The results have special relevance because the implementation of these non-Saccharomyces in winemaking can be used to promote different oenological, aromatic and sensorial properties in wines from D.O. "Vinos de Madrid" according to the requirements of winemakers.

  • Altres:

    Autor segons l'article: Margarita García; Teresa Arroyo; Julia Crespo; Juan Mariano Cabellos; Braulio Esteve-Zarzoso
    Departament: Bioquímica i Biotecnologia
    Autor/s de la URV: Esteve Zarzoso, Braulio
    Paraules clau: Sensorial analysis Native yeast Multistarter fermentation Malvar wine Aroma
    Resum: The use of native yeasts can be considered a good strategy for enhanced regional identity of wines, and the use of controlled multistarter fermentations to improve special and specific characteristics of wine may be an interesting approach. In this work, the application of native non-Saccharomyces and Saccharomyces strains from D.O. "Vinos de Madrid" in fermentations with Malvar grapes, an autochthonous white variety from Madrid, has been used to select new biotechnological processes which perform wine elaboration. Torulaspora delbrueckii CLI 918, Schizosaccharomyces pombe CLI 1085, Candida stellata CLI 920, Metschnikowia pulcherrima CLI 457, Lachancea thermotolerans 9-6C in pure cultures or mixed and in sequential combination with the Saccharomyces cerevisiae CLI 889 strain have been studied. In general, sequential inoculation has been highlighted by its contribution to higher complexity and quality in the wines produced. The results have special relevance because the implementation of these non-Saccharomyces in winemaking can be used to promote different oenological, aromatic and sensorial properties in wines from D.O. "Vinos de Madrid" according to the requirements of winemakers.
    Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
    Adreça de correu electrònic de l'autor: braulio.esteve@urv.cat braulio.esteve@urv.cat
    Identificador de l'autor: 0000-0001-6467-7086 0000-0001-6467-7086
    Data d'alta del registre: 2023-11-11
    Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
    Referència a l'article segons font original: European Journal Of Food Science And Technology. 5 (2): 1-31
    Referència de l'ítem segons les normes APA: Margarita García; Teresa Arroyo; Julia Crespo; Juan Mariano Cabellos; Braulio Esteve-Zarzoso (2017). Use of native non-Saccharomyces strain: a new strategy in D.O. 'Vinos de Madrid' (Spain) wines elaboration. European Journal Of Food Science And Technology, 5(2), 1-31
    URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
    Entitat: Universitat Rovira i Virgili
    Any de publicació de la revista: 2017
    Tipus de publicació: Journal Publications

  • Paraules clau:

    Sensorial analysis
    Native yeast
    Multistarter fermentation
    Malvar wine
    Aroma

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