Autor segons l'article: Balmaseda, Aitor; Rozes, Nicolas; Angel Leal, Miguel; Bordons, Albert; Reguant, Cristina
Departament: Bioquímica i Biotecnologia
Autor/s de la URV: Balmaseda Rubina, Aitor / Bordons de Porrata- Doria, Albert / Reguant Miranda, Cristina / Rozès, Nicolas Andre Louis
Paraules clau: Wine; Volatile organic compounds; Torulaspora; Phenols; Oenococcus oeni; Oenococcus; Non-saccharomyces; Metschnikowia; Malolactic fermentation; Malic acid; Malates; Lactic acid; Fermentation
Resum: © 2020 Elsevier B.V. Non-Saccharomyces yeasts have increasingly been used in vinification recently. This is particularly true of Torulaspora delbrueckii and Metschnikowia pulcherrima, which are inoculated before S. cerevisiae, to complete a sequential alcoholic fermentation. This paper aims to study the effects of these two non-Saccharomyces yeasts on malolactic fermentation (MLF) carried out by two strains of Oenococcus oeni, under cellar conditions. Oenological parameters, and volatile and phenolic compounds were analysed in wines. The wines were tasted, and the microorganisms identified. In general, non-Saccharomyces created more MLF friendly conditions, largely because of lower concentrations of SO2 and medium chain fatty acids. The most favourable results were observed in wines inoculated with T. delbrueckii, that seemed to promote the development of O. oeni and improve MLF performance.
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
Adreça de correu electrònic de l'autor: aitor.balmaseda@urv.cat; aitor.balmaseda@urv.cat; nicolasrozes@urv.cat; albert.bordons@urv.cat; cristina.reguant@urv.cat
ISSN: 0168-1605
Data d'alta del registre: 2025-02-19
Versió de l'article dipositat: info:eu-repo/semantics/acceptedVersion
Enllaç font original: https://www.sciencedirect.com/science/article/abs/pii/S0168160520304487?via%3Dihub
Referència a l'article segons font original: International Journal Of Food Microbiology. 337 (108954): 108954-
Referència de l'ítem segons les normes APA: Balmaseda, Aitor; Rozes, Nicolas; Angel Leal, Miguel; Bordons, Albert; Reguant, Cristina (2021). Impact of changes in wine composition produced by non-Saccharomyces on malolactic fermentation. International Journal Of Food Microbiology, 337(108954), 108954-. DOI: 10.1016/j.ijfoodmicro.2020.108954
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
DOI de l'article: 10.1016/j.ijfoodmicro.2020.108954
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2021
Tipus de publicació: Journal Publications
Repositori URV