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 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: 2024-08-03
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
Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
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
Article's DOI: 10.1111/1751-7915.14302
Entity: Universitat Rovira i Virgili
Journal publication year: 2024
Publication Type: Journal Publications