Articles producció científica> Enginyeria Química

Determination of nutrient supplementation by means of ATR-FTIR spectroscopy during wine fermentation

  • Dades identificatives

    Identificador: imarina:5874138
  • Autors:

    Puxeu M
    Andorra I
    De Lamo-Castellví S
    Ferrer-Gallego R
  • Altres:

    Autor segons l'article: Puxeu M; Andorra I; De Lamo-Castellví S; Ferrer-Gallego R
    Departament: Enginyeria Química
    Autor/s de la URV: De Lamo Castellvi, Silvia
    Paraules clau: Yeast Volatile Stuck Sluggish Saccharomyces-cerevisiae Nitrogen supplementation Kinetics Infrared spectroscopy Grape juice Fermentation Ester production Dynamics Chemometrics Alcoholic fermentation Additions
    Resum: © 2019 by the authors. Nitrogen is a limiting factor for the development of wine alcoholic fermentation. The addition of nutrients and different nitrogen sources is a usual practice for many winemakers. Currently, there is a market trend toward wine that is additive-free and there are also restrictions on the amount of ammonium fermentation agents that can be added to the wine. In this work, the changes produced on the alcoholic fermentation by the addition of different nitrogen sources were evaluated by the use of ATR-FTIR. The results showed the feasibility of this technique to observe differences in the growth yeast capacity depending on the type of the nutrients added. A high influence on the development of the alcoholic fermentation was observed, especially at its exponential and the stationary phases. Moreover, the changes observed in the recorded spectra were related to the proteins and lipid esters composition of the yeast cell wall. This technique should be a useful tool to evaluate nitrogen deficiencies during winemaking although further studies should be done in order to evaluate more influential factors.
    Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 2311-5637
    Adreça de correu electrònic de l'autor: silvia.delamo@urv.cat silvia.delamo@urv.cat
    Identificador de l'autor: 0000-0002-5261-6806 0000-0002-5261-6806
    Data d'alta del registre: 2023-11-11
    Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
    Enllaç font original: https://www.mdpi.com/2311-5637/5/3/58
    Referència a l'article segons font original: Fermentation. 5 (3):
    Referència de l'ítem segons les normes APA: Puxeu M; Andorra I; De Lamo-Castellví S; Ferrer-Gallego R (2019). Determination of nutrient supplementation by means of ATR-FTIR spectroscopy during wine fermentation. Fermentation, 5(3), -. DOI: 10.3390/fermentation5030058
    URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
    DOI de l'article: 10.3390/fermentation5030058
    Entitat: Universitat Rovira i Virgili
    Any de publicació de la revista: 2019
    Tipus de publicació: Journal Publications
  • Paraules clau:

    Yeast
    Volatile
    Stuck
    Sluggish
    Saccharomyces-cerevisiae
    Nitrogen supplementation
    Kinetics
    Infrared spectroscopy
    Grape juice
    Fermentation
    Ester production
    Dynamics
    Chemometrics
    Alcoholic fermentation
    Additions
  • Documents:

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