Articles producció científica> Bioquímica i Biotecnologia

Use of native non-Saccharomyces strain: a new strategy in D.O. 'Vinos de Madrid' (Spain) wines elaboration

  • Identification data

    Identifier: imarina:5131349
    Handle: https://hdl.handle.net/20.500.11797/imarina5131349
    Authors:
    Margarita GarcíaTeresa ArroyoJulia CrespoJuan Mariano CabellosBraulio Esteve-Zarzoso
    Abstract:
    The use of native yeasts can be considered a good strategy for enhanced regional identity of wines, and the use of controlled multistarter fermentations to improve special and specific characteristics of wine may be an interesting approach. In this work, the application of native non-Saccharomyces and Saccharomyces strains from D.O. "Vinos de Madrid" in fermentations with Malvar grapes, an autochthonous white variety from Madrid, has been used to select new biotechnological processes which perform wine elaboration. Torulaspora delbrueckii CLI 918, Schizosaccharomyces pombe CLI 1085, Candida stellata CLI 920, Metschnikowia pulcherrima CLI 457, Lachancea thermotolerans 9-6C in pure cultures or mixed and in sequential combination with the Saccharomyces cerevisiae CLI 889 strain have been studied. In general, sequential inoculation has been highlighted by its contribution to higher complexity and quality in the wines produced. The results have special relevance because the implementation of these non-Saccharomyces in winemaking can be used to promote different oenological, aromatic and sensorial properties in wines from D.O. "Vinos de Madrid" according to the requirements of winemakers.

  • Others:

    Author, as appears in the article.: Margarita García; Teresa Arroyo; Julia Crespo; Juan Mariano Cabellos; Braulio Esteve-Zarzoso
    Department: Bioquímica i Biotecnologia
    URV's Author/s: Esteve Zarzoso, Braulio
    Keywords: Sensorial analysis Native yeast Multistarter fermentation Malvar wine Aroma
    Abstract: The use of native yeasts can be considered a good strategy for enhanced regional identity of wines, and the use of controlled multistarter fermentations to improve special and specific characteristics of wine may be an interesting approach. In this work, the application of native non-Saccharomyces and Saccharomyces strains from D.O. "Vinos de Madrid" in fermentations with Malvar grapes, an autochthonous white variety from Madrid, has been used to select new biotechnological processes which perform wine elaboration. Torulaspora delbrueckii CLI 918, Schizosaccharomyces pombe CLI 1085, Candida stellata CLI 920, Metschnikowia pulcherrima CLI 457, Lachancea thermotolerans 9-6C in pure cultures or mixed and in sequential combination with the Saccharomyces cerevisiae CLI 889 strain have been studied. In general, sequential inoculation has been highlighted by its contribution to higher complexity and quality in the wines produced. The results have special relevance because the implementation of these non-Saccharomyces in winemaking can be used to promote different oenological, aromatic and sensorial properties in wines from D.O. "Vinos de Madrid" according to the requirements of winemakers.
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    Author's mail: braulio.esteve@urv.cat braulio.esteve@urv.cat
    Author identifier: 0000-0001-6467-7086 0000-0001-6467-7086
    Record's date: 2023-11-11
    Papper version: info:eu-repo/semantics/publishedVersion
    Papper original source: European Journal Of Food Science And Technology. 5 (2): 1-31
    APA: Margarita García; Teresa Arroyo; Julia Crespo; Juan Mariano Cabellos; Braulio Esteve-Zarzoso (2017). Use of native non-Saccharomyces strain: a new strategy in D.O. 'Vinos de Madrid' (Spain) wines elaboration. European Journal Of Food Science And Technology, 5(2), 1-31
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2017
    Publication Type: Journal Publications

  • Keywords:

    Sensorial analysis
    Native yeast
    Multistarter fermentation
    Malvar wine
    Aroma

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