Articles producció científica> Bioquímica i Biotecnologia

Effect of transient thermal shocks on alcoholic fermentation performance

  • Dades identificatives

    Identificador: imarina:6389686
    Autors:
    Vargas-Trinidad ASLerena MCAlonso-del-Real JEsteve-Zarzoso BMercado LAMas AQuerol ACombina M
    Resum:
    © 2019 Elsevier B.V. Stuck and sluggish fermentations are among the main problems in winemaking industry leading to important economic losses. Several factors have been described as causes of stuck and sluggish fermentations, being exposure to extreme temperatures barely studied. The objective of this study was to identify thermal conditions leading to stuck and sluggish fermentations, focusing on the impact of an abrupt and transient decrease/increase of temperature on fermentation performance and yeast viability/vitality. Different strains of Saccharomyces cerevisiae, SBB11, T73, and PDM were evaluated in synthetic grape must fermentations. Cold shocks (9 °C and 1.5 °C for 16 h) carried out on different days during the fermentation process were unable to alter fermentation performance. Conversely, shock temperatures higher than 32 °C, applied in early stages of the process, lead to sluggish fermentation showing a delay directly related to the temperature increase. Fermentation delay was associated with a decrease in cell vitality. The impact of the heat shock on fermentation performance was different depending on the strain evaluated and nitrogen supplementation (with or without diammonium phosphate addition). None of the conditions evaluated produced a stuck fermentation and importantly, in all cases must nutrition improved fermentation performance after a heat shock.
  • Altres:

    Autor segons l'article: Vargas-Trinidad AS; Lerena MC; Alonso-del-Real J; Esteve-Zarzoso B; Mercado LA; Mas A; Querol A; Combina M
    Departament: Bioquímica i Biotecnologia
    Autor/s de la URV: Esteve Zarzoso, Braulio / Mas Baron, Alberto / Mas Herrador, Anna
    Paraules clau: Wine yeasts Wine Temperature Stuck Sluggish fermentations Nitrogen addition Heat shock Grape sluggish fermentations nitrogen addition heat shock
    Resum: © 2019 Elsevier B.V. Stuck and sluggish fermentations are among the main problems in winemaking industry leading to important economic losses. Several factors have been described as causes of stuck and sluggish fermentations, being exposure to extreme temperatures barely studied. The objective of this study was to identify thermal conditions leading to stuck and sluggish fermentations, focusing on the impact of an abrupt and transient decrease/increase of temperature on fermentation performance and yeast viability/vitality. Different strains of Saccharomyces cerevisiae, SBB11, T73, and PDM were evaluated in synthetic grape must fermentations. Cold shocks (9 °C and 1.5 °C for 16 h) carried out on different days during the fermentation process were unable to alter fermentation performance. Conversely, shock temperatures higher than 32 °C, applied in early stages of the process, lead to sluggish fermentation showing a delay directly related to the temperature increase. Fermentation delay was associated with a decrease in cell vitality. The impact of the heat shock on fermentation performance was different depending on the strain evaluated and nitrogen supplementation (with or without diammonium phosphate addition). None of the conditions evaluated produced a stuck fermentation and importantly, in all cases must nutrition improved fermentation performance after a heat shock.
    Àrees temàtiques: Zootecnia / recursos pesqueiros Saúde coletiva Safety, risk, reliability and quality Química Odontología Nutrição Microbiology Medicine (miscellaneous) Medicina veterinaria Medicina ii Medicina i Interdisciplinar Geociências General medicine Food science & technology Food science Farmacia Engenharias ii Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências agrárias i Ciência de alimentos Biotecnología Biodiversidade
    Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 0168-1605
    Adreça de correu electrònic de l'autor: anna.mas@estudiants.urv.cat braulio.esteve@urv.cat braulio.esteve@urv.cat albert.mas@urv.cat
    Identificador de l'autor: 0000-0001-7017-7387 0000-0001-6467-7086 0000-0001-6467-7086 0000-0002-0763-1679
    Data d'alta del registre: 2024-10-12
    Versió de l'article dipositat: info:eu-repo/semantics/acceptedVersion
    Enllaç font original: https://www.sciencedirect.com/science/article/abs/pii/S0168160519302922?via%3Dihub
    URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referència a l'article segons font original: International Journal Of Food Microbiology. 312 108362-
    Referència de l'ítem segons les normes APA: Vargas-Trinidad AS; Lerena MC; Alonso-del-Real J; Esteve-Zarzoso B; Mercado LA; Mas A; Querol A; Combina M (2020). Effect of transient thermal shocks on alcoholic fermentation performance. International Journal Of Food Microbiology, 312(), 108362-. DOI: 10.1016/j.ijfoodmicro.2019.108362
    DOI de l'article: 10.1016/j.ijfoodmicro.2019.108362
    Entitat: Universitat Rovira i Virgili
    Any de publicació de la revista: 2020
    Tipus de publicació: Journal Publications
  • Paraules clau:

    Food Science,Food Science & Technology,Medicine (Miscellaneous),Microbiology,Safety, Risk, Reliability and Quality
    Wine yeasts
    Wine
    Temperature
    Stuck
    Sluggish fermentations
    Nitrogen addition
    Heat shock
    Grape
    sluggish fermentations
    nitrogen addition
    heat shock
    Zootecnia / recursos pesqueiros
    Saúde coletiva
    Safety, risk, reliability and quality
    Química
    Odontología
    Nutrição
    Microbiology
    Medicine (miscellaneous)
    Medicina veterinaria
    Medicina ii
    Medicina i
    Interdisciplinar
    Geociências
    General medicine
    Food science & technology
    Food science
    Farmacia
    Engenharias ii
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciências agrárias i
    Ciência de alimentos
    Biotecnología
    Biodiversidade
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