Author, as appears in the article.: Balmaseda, Aitor; Rozes, Nicolas; Bordons, Albert; Reguant, Cristina
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
Record's date: 2025-02-19
Journal volume: 148
Paper 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/
Paper original source: Lwt-Food Science And Technology. 148 111777-
APA: Balmaseda, Aitor; Rozes, Nicolas; Bordons, Albert; Reguant, Cristina (2021). Torulaspora delbrueckii promotes malolactic fermentation in high polyphenolic red wines. Lwt-Food Science And Technology, 148(), 111777-. 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