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: 2023-09-24

Versión del articulo depositado: info:eu-repo/semantics/publishedVersion

Enlace a la fuente original: https://www.mdpi.com/2311-5637/5/3/58

URL Documento de licencia: http://repositori.urv.cat/ca/proteccio-de-dades/

Referencia al articulo segun fuente origial: 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

DOI del artículo: 10.3390/fermentation5030058

Entidad: Universitat Rovira i Virgili

Año de publicación de la revista: 2019

Tipo de publicación: Journal Publications