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