Articles producció científica> Bioquímica i Biotecnologia

The use of Torulaspora delbrueckii to improve malolactic fermentation

  • Identification data

    Identifier: imarina:9322153
  • Authors:

    Balmaseda, A
    Rozes, N
    Bordons, A
    Reguant, C
  • Others:

    Author, as appears in the article.: Balmaseda, A; Rozes, 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: Non-saccharomyces yeasts wine lactic-acid sulfur-dioxide sequential inoculation sensory properties oenococcus-oeni leuconostoc-oenos fatty-acids chenin blanc alcoholic fermentation
    Abstract: The potential use of Torulaspora delbrueckii as a starter culture for wine alcoholic fermentation has become a subject of interest in oenological research. The use of this non-Saccharomyces yeast can modulate different wine attributes, such as aromatic substances, organic acids and phenolic compound compositions. Thus, the obtained wines are different from those fermented with Saccharomyces cerevisiae as the sole starter. Nevertheless, information about the possible effects of T. delbrueckii chemical modulation on subsequent malolactic fermentation is still not fully explained. In general, T. delbrueckii is related to a decrease in toxic compounds that negatively affect Oenococcus oeni and an increase in others that are described as stimulating compounds. In this work, we aimed to compile the changes described in studies using T. delbrueckii in wine that can have a potential effect on O. oeni and highlight those works that directly evaluated O. oeni performance in T. delbrueckii fermented wines.© 2023 The Authors. Microbial Biotechnology published by Applied Microbiology International and John Wiley & Sons Ltd.
    Thematic Areas: Química Microbiology Medicina i Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências agrárias i Biotecnología Biotechnology & applied microbiology Biotechnology Bioengineering Biodiversidade Biochemistry Applied microbiology and biotechnology
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    Author's mail: aitor.balmaseda@urv.cat nicolasrozes@urv.cat albert.bordons@urv.cat cristina.reguant@urv.cat
    Author identifier: 0000-0002-5036-1408 0000-0002-5320-8740 0000-0001-9718-3429
    Record's date: 2024-02-10
    Papper version: info:eu-repo/semantics/publishedVersion
    Link to the original source: https://ami-journals.onlinelibrary.wiley.com/doi/full/10.1111/1751-7915.14302
    Papper original source: Microbial Biotechnology. 17 (1):
    APA: Balmaseda, A; Rozes, N; Bordons, A; Reguant, C (2024). The use of Torulaspora delbrueckii to improve malolactic fermentation. Microbial Biotechnology, 17(1), -. DOI: 10.1111/1751-7915.14302
    Licence document URL: http://repositori.urv.cat/ca/proteccio-de-dades/
    Article's DOI: 10.1111/1751-7915.14302
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2024
    Publication Type: Journal Publications
  • Keywords:

    Applied Microbiology and Biotechnology,Biochemistry,Bioengineering,Biotechnology,Biotechnology & Applied Microbiology,Microbiology
    Non-saccharomyces yeasts
    wine lactic-acid
    sulfur-dioxide
    sequential inoculation
    sensory properties
    oenococcus-oeni
    leuconostoc-oenos
    fatty-acids
    chenin blanc
    alcoholic fermentation
    Química
    Microbiology
    Medicina i
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciências agrárias i
    Biotecnología
    Biotechnology & applied microbiology
    Biotechnology
    Bioengineering
    Biodiversidade
    Biochemistry
    Applied microbiology and biotechnology
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