Articles producció científica> Enginyeria Química

Determination of nutrient supplementation by means of ATR-FTIR spectroscopy during wine fermentation

  • Datos identificativos

    Identificador: imarina:5874138
    Autores:
    Puxeu MAndorra IDe Lamo-Castellví SFerrer-Gallego R
    Resumen:
    © 2019 by the authors. Nitrogen is a limiting factor for the development of wine alcoholic fermentation. The addition of nutrients and different nitrogen sources is a usual practice for many winemakers. Currently, there is a market trend toward wine that is additive-free and there are also restrictions on the amount of ammonium fermentation agents that can be added to the wine. In this work, the changes produced on the alcoholic fermentation by the addition of different nitrogen sources were evaluated by the use of ATR-FTIR. The results showed the feasibility of this technique to observe differences in the growth yeast capacity depending on the type of the nutrients added. A high influence on the development of the alcoholic fermentation was observed, especially at its exponential and the stationary phases. Moreover, the changes observed in the recorded spectra were related to the proteins and lipid esters composition of the yeast cell wall. This technique should be a useful tool to evaluate nitrogen deficiencies during winemaking although further studies should be done in order to evaluate more influential factors.
  • Otros:

    Autor según el artículo: Puxeu M; Andorra I; De Lamo-Castellví S; Ferrer-Gallego R
    Departamento: Enginyeria Química
    Autor/es de la URV: De Lamo Castellvi, Silvia
    Palabras clave: Yeast Volatile Stuck Sluggish Saccharomyces-cerevisiae Nitrogen supplementation Kinetics Infrared spectroscopy Grape juice Fermentation Ester production Dynamics Chemometrics Alcoholic fermentation Additions
    Resumen: © 2019 by the authors. Nitrogen is a limiting factor for the development of wine alcoholic fermentation. The addition of nutrients and different nitrogen sources is a usual practice for many winemakers. Currently, there is a market trend toward wine that is additive-free and there are also restrictions on the amount of ammonium fermentation agents that can be added to the wine. In this work, the changes produced on the alcoholic fermentation by the addition of different nitrogen sources were evaluated by the use of ATR-FTIR. The results showed the feasibility of this technique to observe differences in the growth yeast capacity depending on the type of the nutrients added. A high influence on the development of the alcoholic fermentation was observed, especially at its exponential and the stationary phases. Moreover, the changes observed in the recorded spectra were related to the proteins and lipid esters composition of the yeast cell wall. This technique should be a useful tool to evaluate nitrogen deficiencies during winemaking although further studies should be done in order to evaluate more influential factors.
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 2311-5637
    Direcció de correo del autor: silvia.delamo@urv.cat silvia.delamo@urv.cat
    Identificador del autor: 0000-0002-5261-6806 0000-0002-5261-6806
    Fecha de alta del registro: 2023-11-11
    Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
    Enlace a la fuente original: https://www.mdpi.com/2311-5637/5/3/58
    Referencia al articulo segun fuente origial: Fermentation. 5 (3):
    Referencia de l'ítem segons les normes APA: Puxeu M; Andorra I; De Lamo-Castellví S; Ferrer-Gallego R (2019). Determination of nutrient supplementation by means of ATR-FTIR spectroscopy during wine fermentation. Fermentation, 5(3), -. DOI: 10.3390/fermentation5030058
    URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    DOI del artículo: 10.3390/fermentation5030058
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2019
    Tipo de publicación: Journal Publications
  • Palabras clave:

    Yeast
    Volatile
    Stuck
    Sluggish
    Saccharomyces-cerevisiae
    Nitrogen supplementation
    Kinetics
    Infrared spectroscopy
    Grape juice
    Fermentation
    Ester production
    Dynamics
    Chemometrics
    Alcoholic fermentation
    Additions
  • Documentos:

  • Cerca a google

    Search to google scholar