Autor segons l'article: Garcia, Margarita; Esteve-Zarzoso, Braulio; Mariano Cabellos, Juan; Arroyo, Teresa
Departament: Bioquímica i Biotecnologia
Autor/s de la URV: Esteve Zarzoso, Braulio
Paraules clau: Young wines Yeast strains Wine Volatile compounds Torulaspora-delbrueckii Sequential fermentation Selection Profile Non-saccharomyces Native yeast Metschnikowia-pulcherrima Grape Ethanol Candida-stellata Alcohol reduction
Resum: Over the last decades, the average alcohol content of wine has increased due to climate change and consumer preferences for particular wine styles that resulted in increased grape sugar levels at harvest. Therefore, alcohol reduction is a current challenge in the winemaking industry. Among several strategies under study, the use of non-conventional yeasts in combination withSaccharomyces cerevisiaeplays an important role for lowering ethanol production in wines nowadays. In the present work, 33 native non-Saccharomycesstrains were assayed in sequential culture with aS. cerevisiaewine strain to determine their potential for reducing the alcohol content in Malvar white wines. Four of the non-Saccharomycesstrains (Wickerhamomyces anomalus 21A-5C, Meyerozyma guilliermondii CLI 1217, and twoMetschnikowia pulcherrima (CLI 68 and CLI 460)) studied in sequential combination withS. cerevisiae CLI 889 were best able to produce dry wines with decreased alcohol proportion in comparison with one that was inoculated only withS. cerevisiae. These sequential fermentations produced wines with between 0.8% (v/v) and 1.3% (v/v) lower ethanol concentrations in Malvar wines, showing significant differences compared with the control. In addition, these combinations provided favorable oenological characteristics to wines such as high glycerol proportion, volatile higher alcohols, and esters with fruity and sweet character.
Àrees temàtiques: Plant science Food science Biotechnology & applied microbiology Biochemistry, genetics and molecular biology (miscellaneous)
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 2311-5637
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: 2024-10-12
Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
Enllaç font original: https://www.mdpi.com/2311-5637/6/2/60
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
Referència a l'article segons font original: Fermentation. 6 (2): 60-
Referència de l'ítem segons les normes APA: Garcia, Margarita; Esteve-Zarzoso, Braulio; Mariano Cabellos, Juan; Arroyo, Teresa (2020). Sequential Non-Saccharomyces and Saccharomyces cerevisiae Fermentations to Reduce the Alcohol Content in Wine. Fermentation, 6(2), 60-. DOI: 10.3390/fermentation6020060
DOI de l'article: 10.3390/fermentation6020060
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2020
Tipus de publicació: Journal Publications
Repositori URV