Author, as appears in the article.: Balmaseda A; Rozès N; Bordons A; Reguant C
Department: Bioquímica i Biotecnologia
URV's Author/s: Balmaseda Rubina, Aitor / Bordons de Porrata- Doria, Albert / Reguant Miranda, Cristina / Rozès, Nicolas Andre Louis
Keywords: Wine Torulaspora delbrueckii Oenococcus oeni Non-saccharomyces yeasts Non-saccharomyces Malolactic fermentation wine torulaspora delbrueckii tannin stress strains sensory properties quality oenococcus-oeni oenococcus oeni malolactic fermentation lactic-acid bacteria identification color
Abstract: Using Torulaspora delbrueckii as starter culture for alcoholic fermentation (AF) is a current trend for enhancing the quality of red wines. As red winemaking usually requires subsequent malolactic fermentation (MLF), the compatibility of this yeast and Oenococcus oeni is a key factor for a successful fermentative process. In this work we study the interactions of T. delbrueckii and O. oeni in wines from grapes with different degrees of maturity. The results showed higher total polyphenolic index (TPI) values in T. delbrueckii wines. Moreover, the aromatic characteristics were improved in these wines, compared to the wines inoculated only with Saccharomyces cerevisiae. There was also a reduction in some inhibitor compounds for O. oeni, for instance medium chain fatty acids, as a result of the fermentation with this non-Saccharomyces. Overall, the use of T. delbrueckii resulted in better MLF performances.
Thematic Areas: Zootecnia / recursos pesqueiros Saúde coletiva Química Odontología Nutrição Medicina veterinaria Medicina ii Medicina i Materiais Interdisciplinar Geociências Food science & technology Food science Farmacia Engenharias iii Engenharias ii Engenharias i Educação física Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Biotecnología Biodiversidade Astronomia / física Administração pública e de empresas, ciências contábeis e turismo
licence for use: https://creativecommons.org/licenses/by/3.0/es/
Author's mail: aitor.balmaseda@urv.cat aitor.balmaseda@urv.cat nicolasrozes@urv.cat albert.bordons@urv.cat cristina.reguant@urv.cat
Author identifier: 0000-0001-9718-3429 0000-0002-5320-8740 0000-0002-5036-1408
Record's date: 2024-07-27
Journal volume: 148
Papper version: info:eu-repo/semantics/publishedVersion
Link to the original source: https://www.sciencedirect.com/science/article/pii/S0023643821009300?via%3Dihub
Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
Papper original source: Lwt-Food Science And Technology. 148
APA: Balmaseda A; Rozès N; Bordons A; Reguant C (2021). Torulaspora delbrueckii promotes malolactic fermentation in high polyphenolic red wines. Lwt-Food Science And Technology, 148(), -. DOI: 10.1016/j.lwt.2021.111777
Article's DOI: 10.1016/j.lwt.2021.111777
Entity: Universitat Rovira i Virgili
Journal publication year: 2021
Publication Type: Journal Publications
Repositori URV