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

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

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

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