Autor segons l'article: Balmaseda A; Miot-Sertier C; Lytra G; Poulain B; Reguant C; Lucas P; Nioi C
Departament: Bioquímica i Biotecnologia
Autor/s de la URV: Reguant Miranda, Cristina
Paraules clau: Wine lees Oenococcus oeni Malolactic fermentation Lactiplantibacillus plantarum By-product Brettanomyces bruxellensis
Resum: In the context of ecological transition, the use of wine by-products for industrial applications is a major challenge. Wine lees, the second wine by-product in terms of quantity, represent a source of nutrients that can be used for stimulating the growth of microorganisms. Here, white wine lees were used as a stimulating agent for the growth of wine lactic acid bacteria (LAB) and to promote wine malolactic fermentation (MLF) driven out by Oenococcus oeni. By adding freeze-dried wine lees to wines under different conditions – including different wine lees at different concentrations and different O. oeni strains at various initial populations - it was observed that wine lees can enhance the growth of LAB and reduce the duration of MLF. The chemical composition of wines was also evaluated, proving that wine lees do not compromise the quality of the wines. In addition, wine lees did not seem to promote the growth of spoilage microorganisms like as Brettanomyces bruxellensis. Altogether, this work reports the possibility of recovering the lees of white wine to obtain a product favoring the MLF of red wines. More general, we propose a recycling strategy of wine by-products to obtain new products for winemaking.
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/
Adreça de correu electrònic de l'autor: cristina.reguant@urv.cat
Identificador de l'autor: 0000-0002-5036-1408
Data d'alta del registre: 2024-03-09
Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
Enllaç font original: https://www.sciencedirect.com/science/article/pii/S0168160524000278
URL Document de llicència: http://repositori.urv.cat/ca/proteccio-de-dades/
Referència a l'article segons font original: International Journal Of Food Microbiology. 413 110583-
Referència de l'ítem segons les normes APA: Balmaseda A; Miot-Sertier C; Lytra G; Poulain B; Reguant C; Lucas P; Nioi C (2024). Application of white wine lees for promoting lactic acid bacteria growth and malolactic fermentation in wine. International Journal Of Food Microbiology, 413(), 110583-. DOI: 10.1016/j.ijfoodmicro.2024.110583
DOI de l'article: 10.1016/j.ijfoodmicro.2024.110583
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2024
Tipus de publicació: Journal Publications
Repositori URV