Author, as appears in the article.: Ruiz-de-Villa, C; Gombau, J; Poblet, M; Bordons, A; Canals, JM; Zamora, F; Reguant, C; Rozès, N
Department: Bioquímica i Biotecnologia
URV's Author/s: Reguant Miranda, Cristina / Zamora Marín, Fernando
Keywords: Torulaspora delbrueckii Red wines Pyranoanthocyanins Oenococcus oeni Malolactic fermentation Anthocyanins yeast torulaspora delbrueckii strains selection pyranoanthocyanins pigments malolactic fermentation impact cultures aroma anthocyanins
Abstract: In rosé wines, colour influences consumer preferences and oenological trends. In this study, we propose an alternative approach employing Torulaspora delbrueckii (Td) as a biotechnological tool for colour modulation, coupled with its potential to enhance malolactic fermentation (MLF), necessary in certain rosé wines. Sequential alcoholic fermentations (AF) were conducted using Cabernet Sauvignon grape must, with inoculations of Torulaspora delbrueckii (Td) and Saccharomyces cerevisiae (Sc). Subsequently, different strains of Oenococcus oeni were employed to carry out MLF on the resulting rosé wines, allowing us to assess the impact of Td strains under these conditions. The formation of anthocyanins and pyranoanthocyanins depended on the specific strains of Td used, resulting in wines with varying hues, ranging from a more yellowish tone (Td + ScQ) to a bluish tone (Td + ScK1). Additionally, the performance of MLF displayed a positive synergy between Td and Oenococcus oeni, with outcomes varying depending on the strain combinations employed. In conclusion, this research highlights the potential of reducing total anthocyanins while maintaining a higher proportion of pyranoanthocyanins, offering an interesting technique for rosé wines with a lighter color intensity. This approach aligns well with evolving oenological trends, as certain regions prefer such rosé wine type
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: fernando.zamora@urv.cat cristina.reguant@urv.cat
Author identifier: 0000-0002-4213-3528 0000-0002-5036-1408
Record's date: 2024-01-13
Papper version: info:eu-repo/semantics/publishedVersion
Link to the original source: https://www.sciencedirect.com/science/article/pii/S0023643823011192
Papper original source: Lwt-Food Science And Technology. 190
APA: Ruiz-de-Villa, C; Gombau, J; Poblet, M; Bordons, A; Canals, JM; Zamora, F; Reguant, C; Rozès, N (2023). Sequential inoculation of Torulaspora delbrueckii and Saccharomyces cerevisiae in rosé wines enhances malolactic fermentation and potentially improves colour stability. Lwt-Food Science And Technology, 190(), -. DOI: 10.1016/j.lwt.2023.115540
Licence document URL: http://repositori.urv.cat/ca/proteccio-de-dades/
Article's DOI: 10.1016/j.lwt.2023.115540
Entity: Universitat Rovira i Virgili
Journal publication year: 2023
Publication Type: Journal Publications
Repositori URV