Author, as appears in the article.: Vargas-Trinidad AS; Lerena MC; Alonso-del-Real J; Esteve-Zarzoso B; Mercado LA; Mas A; Querol A; Combina M
Department: Bioquímica i Biotecnologia
URV's Author/s: Esteve Zarzoso, Braulio / Mas Baron, Alberto / Mas Herrador, Anna
Keywords: Wine yeasts Wine Temperature Stuck Sluggish fermentations Nitrogen addition Heat shock Grape sluggish fermentations nitrogen addition heat shock
Abstract: © 2019 Elsevier B.V. Stuck and sluggish fermentations are among the main problems in winemaking industry leading to important economic losses. Several factors have been described as causes of stuck and sluggish fermentations, being exposure to extreme temperatures barely studied. The objective of this study was to identify thermal conditions leading to stuck and sluggish fermentations, focusing on the impact of an abrupt and transient decrease/increase of temperature on fermentation performance and yeast viability/vitality. Different strains of Saccharomyces cerevisiae, SBB11, T73, and PDM were evaluated in synthetic grape must fermentations. Cold shocks (9 °C and 1.5 °C for 16 h) carried out on different days during the fermentation process were unable to alter fermentation performance. Conversely, shock temperatures higher than 32 °C, applied in early stages of the process, lead to sluggish fermentation showing a delay directly related to the temperature increase. Fermentation delay was associated with a decrease in cell vitality. The impact of the heat shock on fermentation performance was different depending on the strain evaluated and nitrogen supplementation (with or without diammonium phosphate addition). None of the conditions evaluated produced a stuck fermentation and importantly, in all cases must nutrition improved fermentation performance after a heat shock.
Thematic Areas: 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
licence for use: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 0168-1605
Author's mail: anna.mas@estudiants.urv.cat braulio.esteve@urv.cat braulio.esteve@urv.cat albert.mas@urv.cat
Author identifier: 0000-0001-7017-7387 0000-0001-6467-7086 0000-0001-6467-7086 0000-0002-0763-1679
Record's date: 2024-10-12
Papper version: info:eu-repo/semantics/acceptedVersion
Link to the original source: https://www.sciencedirect.com/science/article/abs/pii/S0168160519302922?via%3Dihub
Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
Papper original source: International Journal Of Food Microbiology. 312 108362-
APA: Vargas-Trinidad AS; Lerena MC; Alonso-del-Real J; Esteve-Zarzoso B; Mercado LA; Mas A; Querol A; Combina M (2020). Effect of transient thermal shocks on alcoholic fermentation performance. International Journal Of Food Microbiology, 312(), 108362-. DOI: 10.1016/j.ijfoodmicro.2019.108362
Article's DOI: 10.1016/j.ijfoodmicro.2019.108362
Entity: Universitat Rovira i Virgili
Journal publication year: 2020
Publication Type: Journal Publications