Autor según el artículo: Martin-Garcia, Alba; Balmaseda, Aitor; Bordons, Albert; Reguant, Cristina;
Departamento: Bioquímica i Biotecnologia
Autor/es de la URV: Balmaseda Rubina, Aitor / Bordons de Porrata- Doria, Albert / Reguant Miranda, Cristina
Palabras clave: Wine Variability Torulaspora-delbrueckii Torulaspora delbrueckii Torulaspora So2 binding-compounds Red Oenococcus-oeni Oenococcus oeni Non-saccharomyces Metschnikowia pulcherrima Malolactic fermentation Impact Grape Delbrueckii Cerevisiae
Resumen: Interest in some non-Saccharomyces yeasts has increased recently, because they have been associated with an improvement in wine quality. Nevertheless, little attention has been paid to the effect that the use of these yeasts may have on malolactic fermentation (MLF). In this study, the strains Torulaspora delbrueckii Biodiva and Metschnikowia pulcherrima Flavia were evaluated by co-inoculation and sequential fermentation with S. cerevisiae QA23. A fermentation with S. cerevisiae as a single starter was also performed as a control, then MLF was performed inoculating Oenococcus oeni PSU-1 in all wines. Finally, the wines obtained after alcoholic fermentation and MLF were characterised. The results of the coinoculated fermentations were similar to those of the S. cerevisiae control fermentations. Nevertheless, significant differences were observed in sequential fermentations in terms of lower content of acetic, L-malic and succinic acids. These differences were particularly noticeable in fermentations carried out with T. delbrueckii.
Áreas temáticas: Horticulture Food science & technology Food science
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 2494-1271
Direcció de correo del autor: aitor.balmaseda@urv.cat cristina.reguant@urv.cat albert.bordons@urv.cat aitor.balmaseda@urv.cat
Identificador del autor: 0000-0002-5036-1408 0000-0002-5320-8740
Fecha de alta del registro: 2023-02-26
Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
Enlace a la fuente original: https://oeno-one.eu/article/view/2906
Referencia al articulo segun fuente origial: Oeno One. 54 (1): 101-108
Referencia de l'ítem segons les normes APA: Martin-Garcia, Alba; Balmaseda, Aitor; Bordons, Albert; Reguant, Cristina; (2020). Effect of the inoculation strategy of non-Saccharomyces yeasts on wine malolactic fermentation. Oeno One, 54(1), 101-108. DOI: 10.20870/oeno-one.2020.54.1.2906
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
DOI del artículo: 10.20870/oeno-one.2020.54.1.2906
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2020
Tipo de publicación: Journal Publications