Articles producció científica> Bioquímica i Biotecnologia

Effect of the inoculation strategy of non-Saccharomyces yeasts on wine malolactic fermentation

  • Datos identificativos

    Identificador: imarina:6230104
    Autores:
    Martin-Garcia, AlbaBalmaseda, AitorBordons, AlbertReguant, Cristina
    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.
  • Otros:

    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
  • Palabras clave:

    Food Science,Food Science & Technology,Horticulture
    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
    Horticulture
    Food science & technology
    Food science
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