Autor segons l'article: Balmaseda A; Rozès N; Bordons A; Reguant C
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 Torulaspora delbrueckii Oenococcus oeni Non-saccharomyces yeasts Non-saccharomyces Malolactic fermentation wine torulaspora delbrueckii tannin stress strains sensory properties quality oenococcus-oeni oenococcus oeni malolactic fermentation lactic-acid bacteria identification color
Resum: Using Torulaspora delbrueckii as starter culture for alcoholic fermentation (AF) is a current trend for enhancing the quality of red wines. As red winemaking usually requires subsequent malolactic fermentation (MLF), the compatibility of this yeast and Oenococcus oeni is a key factor for a successful fermentative process. In this work we study the interactions of T. delbrueckii and O. oeni in wines from grapes with different degrees of maturity. The results showed higher total polyphenolic index (TPI) values in T. delbrueckii wines. Moreover, the aromatic characteristics were improved in these wines, compared to the wines inoculated only with Saccharomyces cerevisiae. There was also a reduction in some inhibitor compounds for O. oeni, for instance medium chain fatty acids, as a result of the fermentation with this non-Saccharomyces. Overall, the use of T. delbrueckii resulted in better MLF performances.
Àrees temàtiques: Zootecnia / recursos pesqueiros Saúde coletiva Química Odontología Nutrição Medicina veterinaria Medicina ii Medicina i Materiais Interdisciplinar Geociências Food science & technology Food science Farmacia Engenharias iii Engenharias ii Engenharias i Educação física Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Biotecnología Biodiversidade Astronomia / física Administração pública e de empresas, ciências contábeis e turismo
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
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
Identificador de l'autor: 0000-0001-9718-3429 0000-0002-5320-8740 0000-0002-5036-1408
Data d'alta del registre: 2024-07-27
Volum de revista: 148
Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
Enllaç font original: https://www.sciencedirect.com/science/article/pii/S0023643821009300?via%3Dihub
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
Referència a l'article segons font original: Lwt-Food Science And Technology. 148
Referència de l'ítem segons les normes APA: Balmaseda A; Rozès N; Bordons A; Reguant C (2021). Torulaspora delbrueckii promotes malolactic fermentation in high polyphenolic red wines. Lwt-Food Science And Technology, 148(), -. DOI: 10.1016/j.lwt.2021.111777
DOI de l'article: 10.1016/j.lwt.2021.111777
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2021
Tipus de publicació: Journal Publications
Repositori URV