Author, as appears in the article.: Puxeu M; Andorra I; De Lamo-Castellví S; Ferrer-Gallego R
Department: Enginyeria Química
URV's Author/s: De Lamo Castellvi, Silvia
Keywords: Yeast Volatile Stuck Sluggish Saccharomyces-cerevisiae Nitrogen supplementation Kinetics Infrared spectroscopy Grape juice Fermentation Ester production Dynamics Chemometrics Alcoholic fermentation Additions
Abstract: © 2019 by the authors. Nitrogen is a limiting factor for the development of wine alcoholic fermentation. The addition of nutrients and different nitrogen sources is a usual practice for many winemakers. Currently, there is a market trend toward wine that is additive-free and there are also restrictions on the amount of ammonium fermentation agents that can be added to the wine. In this work, the changes produced on the alcoholic fermentation by the addition of different nitrogen sources were evaluated by the use of ATR-FTIR. The results showed the feasibility of this technique to observe differences in the growth yeast capacity depending on the type of the nutrients added. A high influence on the development of the alcoholic fermentation was observed, especially at its exponential and the stationary phases. Moreover, the changes observed in the recorded spectra were related to the proteins and lipid esters composition of the yeast cell wall. This technique should be a useful tool to evaluate nitrogen deficiencies during winemaking although further studies should be done in order to evaluate more influential factors.
licence for use: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 2311-5637
Author's mail: silvia.delamo@urv.cat silvia.delamo@urv.cat
Author identifier: 0000-0002-5261-6806 0000-0002-5261-6806
Record's date: 2023-11-11
Papper version: info:eu-repo/semantics/publishedVersion
Link to the original source: https://www.mdpi.com/2311-5637/5/3/58
Papper original source: Fermentation. 5 (3):
APA: Puxeu M; Andorra I; De Lamo-Castellví S; Ferrer-Gallego R (2019). Determination of nutrient supplementation by means of ATR-FTIR spectroscopy during wine fermentation. Fermentation, 5(3), -. DOI: 10.3390/fermentation5030058
Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
Article's DOI: 10.3390/fermentation5030058
Entity: Universitat Rovira i Virgili
Journal publication year: 2019
Publication Type: Journal Publications