Autor segons l'article: Bedoya, Katherine; Buetas, Luis; Rozès, Nicolas; Mas, Albert; Portillo, M.Carmen
Departament: Bioquímica i Biotecnologia
Autor/s de la URV: Bedoya Alvira, Khaterine / Mas Baron, Alberto / Portillo Guisado, Maria del Carmen / Rozès, Nicolas Andre Louis
Paraules clau: Ethanol Pied de cuve Sulphur dioxide Temperature Yeast community structure Yeast diversity
Resum: The pied de cuve (PdC) technique involves using a portion of grape must to undergo spontaneous fermentation, which is then used to inoculate a larger volume of must. This allows for promoting autochthonous yeasts present in the must, which can respect the typicality of the resulting wine. However, the real impact of this practice on the yeast population has not been properly evaluated. In this study, we examined the effects of sulphur dioxide (SO2), temperature, ethanol supplementation, and time on the dynamics and selection of yeasts during spontaneous fermentation to be used as PdC. The experimentation was conducted in a synthetic medium and sterile must using a multi-species yeast consortium and in un-inoculated natural grape must. Saccharomyces cerevisiae dominated both the PdC and fermentations inoculated with commercial wine yeast, displaying similar population growth regardless of the tested conditions. However, using 40 mg/L of SO2 and 1% (v/v) ethanol during spontaneous fermentation of Muscat of Alexandria must allowed the non-Saccharomyces to be dominant during the first stages, regardless of the temperature tested. These findings suggest that it is possible to apply the studied parameters to modulate the yeast population during spontaneous fermentation while confirming the effectiveness of the PdC methodology in controlling alcoholic fermentation.
Àrees temàtiques: Biodiversidade Biotechnology & applied microbiology Biotecnología Ciência de alimentos Ciências agrárias i Ciências ambientais Ciências biológicas i Ciências biológicas ii Ciências biológicas iii Engenharias ii Farmacia Food science Food science & technology Medicina i Medicina veterinaria Microbiology Nutrição Química Zootecnia / recursos pesqueiros
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
Adreça de correu electrònic de l'autor: khaterine.bedoya@urv.cat khaterine.bedoya@urv.cat nicolasrozes@urv.cat carmen.portillo@urv.cat albert.mas@urv.cat
Identificador de l'autor: 0000-0002-4102-4944 0000-0002-4102-4944 0000-0001-9718-3429 0000-0002-4576-0244 0000-0002-0763-1679
Data d'alta del registre: 2024-06-28
Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
Enllaç font original: https://www.sciencedirect.com/science/article/pii/S0740002024001096
Referència a l'article segons font original: Food Microbiology. 123
Referència de l'ítem segons les normes APA: Bedoya, Katherine; Buetas, Luis; Rozès, Nicolas; Mas, Albert; Portillo, M.Carmen (2024). Influence of different stress factors during the elaboration of grape must's pied de cuve on the dynamics of yeast populations during alcoholic fermentation. Food Microbiology, 123(), -. DOI: 10.1016/j.fm.2024.104571
URL Document de llicència: http://repositori.urv.cat/ca/proteccio-de-dades/
DOI de l'article: 10.1016/j.fm.2024.104571
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2024
Tipus de publicació: Journal Publications