Articles producció científica> Bioquímica i Biotecnologia

The use of Torulaspora delbrueckii to improve malolactic fermentation

  • Dades identificatives

    Identificador: imarina:9322153
    Autors:
    Balmaseda, ARozes, NBordons, AReguant, C
    Resum:
    The potential use of Torulaspora delbrueckii as a starter culture for wine alcoholic fermentation has become a subject of interest in oenological research. The use of this non-Saccharomyces yeast can modulate different wine attributes, such as aromatic substances, organic acids and phenolic compound compositions. Thus, the obtained wines are different from those fermented with Saccharomyces cerevisiae as the sole starter. Nevertheless, information about the possible effects of T. delbrueckii chemical modulation on subsequent malolactic fermentation is still not fully explained. In general, T. delbrueckii is related to a decrease in toxic compounds that negatively affect Oenococcus oeni and an increase in others that are described as stimulating compounds. In this work, we aimed to compile the changes described in studies using T. delbrueckii in wine that can have a potential effect on O. oeni and highlight those works that directly evaluated O. oeni performance in T. delbrueckii fermented wines.© 2023 The Authors. Microbial Biotechnology published by Applied Microbiology International and John Wiley & Sons Ltd.
  • Altres:

    Autor segons l'article: Balmaseda, A; Rozes, 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: Non-saccharomyces yeasts wine lactic-acid sulfur-dioxide sequential inoculation sensory properties oenococcus-oeni leuconostoc-oenos fatty-acids chenin blanc alcoholic fermentation
    Resum: The potential use of Torulaspora delbrueckii as a starter culture for wine alcoholic fermentation has become a subject of interest in oenological research. The use of this non-Saccharomyces yeast can modulate different wine attributes, such as aromatic substances, organic acids and phenolic compound compositions. Thus, the obtained wines are different from those fermented with Saccharomyces cerevisiae as the sole starter. Nevertheless, information about the possible effects of T. delbrueckii chemical modulation on subsequent malolactic fermentation is still not fully explained. In general, T. delbrueckii is related to a decrease in toxic compounds that negatively affect Oenococcus oeni and an increase in others that are described as stimulating compounds. In this work, we aimed to compile the changes described in studies using T. delbrueckii in wine that can have a potential effect on O. oeni and highlight those works that directly evaluated O. oeni performance in T. delbrueckii fermented wines.© 2023 The Authors. Microbial Biotechnology published by Applied Microbiology International and John Wiley & Sons Ltd.
    Àrees temàtiques: Química Microbiology Medicina i Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências agrárias i Biotecnología Biotechnology & applied microbiology Biotechnology Bioengineering Biodiversidade Biochemistry Applied microbiology and biotechnology
    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: 2024-08-03
    Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
    Enllaç font original: https://ami-journals.onlinelibrary.wiley.com/doi/full/10.1111/1751-7915.14302
    URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referència a l'article segons font original: Microbial Biotechnology. 17 (1):
    Referència de l'ítem segons les normes APA: Balmaseda, A; Rozes, N; Bordons, A; Reguant, C (2024). The use of Torulaspora delbrueckii to improve malolactic fermentation. Microbial Biotechnology, 17(1), -. DOI: 10.1111/1751-7915.14302
    DOI de l'article: 10.1111/1751-7915.14302
    Entitat: Universitat Rovira i Virgili
    Any de publicació de la revista: 2024
    Tipus de publicació: Journal Publications
  • Paraules clau:

    Applied Microbiology and Biotechnology,Biochemistry,Bioengineering,Biotechnology,Biotechnology & Applied Microbiology,Microbiology
    Non-saccharomyces yeasts
    wine lactic-acid
    sulfur-dioxide
    sequential inoculation
    sensory properties
    oenococcus-oeni
    leuconostoc-oenos
    fatty-acids
    chenin blanc
    alcoholic fermentation
    Química
    Microbiology
    Medicina i
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciências agrárias i
    Biotecnología
    Biotechnology & applied microbiology
    Biotechnology
    Bioengineering
    Biodiversidade
    Biochemistry
    Applied microbiology and biotechnology
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