Author, as appears in the article.: Bedoya, Katherine; Buetas, Luis; Rozès, Nicolas; Mas, Albert; Portillo, M.Carmen
Department: Bioquímica i Biotecnologia
URV's Author/s: Bedoya Alvira, Khaterine / Mas Baron, Alberto / Portillo Guisado, Maria del Carmen / Rozès, Nicolas Andre Louis
Keywords: Ethanol Pied de cuve Sulphur dioxide Temperature Yeast community structure Yeast diversity
Abstract: The pied de cuve (PdC) technique involves using a portion of grape must to undergo spontaneous fermentation, which is then used to inoculate a larger volume of must. This allows for promoting autochthonous yeasts present in the must, which can respect the typicality of the resulting wine. However, the real impact of this practice on the yeast population has not been properly evaluated. In this study, we examined the effects of sulphur dioxide (SO2), temperature, ethanol supplementation, and time on the dynamics and selection of yeasts during spontaneous fermentation to be used as PdC. The experimentation was conducted in a synthetic medium and sterile must using a multi-species yeast consortium and in un-inoculated natural grape must. Saccharomyces cerevisiae dominated both the PdC and fermentations inoculated with commercial wine yeast, displaying similar population growth regardless of the tested conditions. However, using 40 mg/L of SO2 and 1% (v/v) ethanol during spontaneous fermentation of Muscat of Alexandria must allowed the non-Saccharomyces to be dominant during the first stages, regardless of the temperature tested. These findings suggest that it is possible to apply the studied parameters to modulate the yeast population during spontaneous fermentation while confirming the effectiveness of the PdC methodology in controlling alcoholic fermentation.
Thematic Areas: Biodiversidade Biotechnology & applied microbiology Biotecnología Ciência de alimentos Ciências agrárias i Ciências ambientais Ciências biológicas i Ciências biológicas ii Ciências biológicas iii Engenharias ii Farmacia Food science Food science & technology Medicina i Medicina veterinaria Microbiology Nutrição Química Zootecnia / recursos pesqueiros
licence for use: https://creativecommons.org/licenses/by/3.0/es/
Author's mail: khaterine.bedoya@urv.cat khaterine.bedoya@urv.cat nicolasrozes@urv.cat carmen.portillo@urv.cat albert.mas@urv.cat
Author identifier: 0000-0002-4102-4944 0000-0002-4102-4944 0000-0001-9718-3429 0000-0002-4576-0244 0000-0002-0763-1679
Record's date: 2024-06-28
Papper version: info:eu-repo/semantics/publishedVersion
Link to the original source: https://www.sciencedirect.com/science/article/pii/S0740002024001096
Papper original source: Food Microbiology. 123
APA: Bedoya, Katherine; Buetas, Luis; Rozès, Nicolas; Mas, Albert; Portillo, M.Carmen (2024). Influence of different stress factors during the elaboration of grape must's pied de cuve on the dynamics of yeast populations during alcoholic fermentation. Food Microbiology, 123(), -. DOI: 10.1016/j.fm.2024.104571
Licence document URL: http://repositori.urv.cat/ca/proteccio-de-dades/
Article's DOI: 10.1016/j.fm.2024.104571
Entity: Universitat Rovira i Virgili
Journal publication year: 2024
Publication Type: Journal Publications
Repositori URV