Articles producció científica> Bioquímica i Biotecnologia

Microbiological control of alcoholic fermentation

  • Identification data

    Identifier: imarina:9383378
    Authors:
    Mas ABeltran GTorija MJ
    Abstract:
    – Alcoholic fermentation and the production of wine has accompanied humanity for more than 10000 years. However, it has been only in the last 50 years when the winemakers have had the tools to manage and control the process. The methodology to analyse and monitor the succession of the microorganisms that participate in the process along with the effective use of antimicrobial compounds (for instance sulphur dioxide), the control of the temperature and, above all, the use of cellar-friendly fermentation starters (mostly as Active Dry Wine Yeast) have provided the appropriate conditions for that control. However, the use of a limited number of commercial presentations of the starters has generated an unwanted uniformity of the wines produced. Furthermore, new tendencies in wine making with limited or no human intervention have considered these tools as a negative aspect in the wine quality, although most of these concerns are only philosophical, without clear scientific evidence. We present a revision of the present state of the art in these methodologies where our research group has been working for the last 25 years.
  • Others:

    Author, as appears in the article.: Mas A; Beltran G; Torija MJ
    Department: Bioquímica i Biotecnologia
    URV's Author/s: Beltran Casellas, Gemma / Mas Baron, Alberto / Torija Martínez, María Jesús
    Keywords: Fermentation starters Molecular methods Spoilage Sulphur dioxide Yeast
    Abstract: – Alcoholic fermentation and the production of wine has accompanied humanity for more than 10000 years. However, it has been only in the last 50 years when the winemakers have had the tools to manage and control the process. The methodology to analyse and monitor the succession of the microorganisms that participate in the process along with the effective use of antimicrobial compounds (for instance sulphur dioxide), the control of the temperature and, above all, the use of cellar-friendly fermentation starters (mostly as Active Dry Wine Yeast) have provided the appropriate conditions for that control. However, the use of a limited number of commercial presentations of the starters has generated an unwanted uniformity of the wines produced. Furthermore, new tendencies in wine making with limited or no human intervention have considered these tools as a negative aspect in the wine quality, although most of these concerns are only philosophical, without clear scientific evidence. We present a revision of the present state of the art in these methodologies where our research group has been working for the last 25 years.
    Thematic Areas: Anthropology Environmental science (all) Environmental science (miscellaneous) Environmental studies
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    Author's mail: albert.mas@urv.cat mjesus.torija@urv.cat gemma.beltran@urv.cat
    Author identifier: 0000-0002-0763-1679 0000-0001-6419-0745 0000-0002-7071-205X
    Record's date: 2024-10-12
    Papper version: info:eu-repo/semantics/publishedVersion
    Link to the original source: https://www.ecocycles.net/ojs/index.php/ecocycles/article/view/181
    Papper original source: Ecocycles. 6 (2): 57-72
    APA: Mas A; Beltran G; Torija MJ (2020). Microbiological control of alcoholic fermentation. Ecocycles, 6(2), 57-72. DOI: 10.19040/ecocycles.v6i2.181
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Article's DOI: 10.19040/ecocycles.v6i2.181
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2020
    Publication Type: Journal Publications
  • Keywords:

    Environmental Science (Miscellaneous)
    Fermentation starters
    Molecular methods
    Spoilage
    Sulphur dioxide
    Yeast
    Anthropology
    Environmental science (all)
    Environmental science (miscellaneous)
    Environmental studies
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