Articles producció científica> Bioquímica i Biotecnologia

Effect of transient thermal shocks on alcoholic fermentation performance

  • Datos identificativos

    Identificador: imarina:6389686
    Autores:
    Vargas-Trinidad ASLerena MCAlonso-del-Real JEsteve-Zarzoso BMercado LAMas AQuerol ACombina M
    Resumen:
    © 2019 Elsevier B.V. Stuck and sluggish fermentations are among the main problems in winemaking industry leading to important economic losses. Several factors have been described as causes of stuck and sluggish fermentations, being exposure to extreme temperatures barely studied. The objective of this study was to identify thermal conditions leading to stuck and sluggish fermentations, focusing on the impact of an abrupt and transient decrease/increase of temperature on fermentation performance and yeast viability/vitality. Different strains of Saccharomyces cerevisiae, SBB11, T73, and PDM were evaluated in synthetic grape must fermentations. Cold shocks (9 °C and 1.5 °C for 16 h) carried out on different days during the fermentation process were unable to alter fermentation performance. Conversely, shock temperatures higher than 32 °C, applied in early stages of the process, lead to sluggish fermentation showing a delay directly related to the temperature increase. Fermentation delay was associated with a decrease in cell vitality. The impact of the heat shock on fermentation performance was different depending on the strain evaluated and nitrogen supplementation (with or without diammonium phosphate addition). None of the conditions evaluated produced a stuck fermentation and importantly, in all cases must nutrition improved fermentation performance after a heat shock.
  • Otros:

    Autor según el artículo: Vargas-Trinidad AS; Lerena MC; Alonso-del-Real J; Esteve-Zarzoso B; Mercado LA; Mas A; Querol A; Combina M
    Departamento: Bioquímica i Biotecnologia
    Autor/es de la URV: Esteve Zarzoso, Braulio / Mas Baron, Alberto / Mas Herrador, Anna
    Palabras clave: Wine yeasts Wine Temperature Stuck Sluggish fermentations Nitrogen addition Heat shock Grape sluggish fermentations nitrogen addition heat shock
    Resumen: © 2019 Elsevier B.V. Stuck and sluggish fermentations are among the main problems in winemaking industry leading to important economic losses. Several factors have been described as causes of stuck and sluggish fermentations, being exposure to extreme temperatures barely studied. The objective of this study was to identify thermal conditions leading to stuck and sluggish fermentations, focusing on the impact of an abrupt and transient decrease/increase of temperature on fermentation performance and yeast viability/vitality. Different strains of Saccharomyces cerevisiae, SBB11, T73, and PDM were evaluated in synthetic grape must fermentations. Cold shocks (9 °C and 1.5 °C for 16 h) carried out on different days during the fermentation process were unable to alter fermentation performance. Conversely, shock temperatures higher than 32 °C, applied in early stages of the process, lead to sluggish fermentation showing a delay directly related to the temperature increase. Fermentation delay was associated with a decrease in cell vitality. The impact of the heat shock on fermentation performance was different depending on the strain evaluated and nitrogen supplementation (with or without diammonium phosphate addition). None of the conditions evaluated produced a stuck fermentation and importantly, in all cases must nutrition improved fermentation performance after a heat shock.
    Áreas temáticas: Zootecnia / recursos pesqueiros Saúde coletiva Safety, risk, reliability and quality Química Odontología Nutrição Microbiology Medicine (miscellaneous) Medicina veterinaria Medicina ii Medicina i Interdisciplinar Geociências General medicine Food science & technology Food science Farmacia Engenharias ii Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências agrárias i Ciência de alimentos Biotecnología Biodiversidade
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 0168-1605
    Direcció de correo del autor: anna.mas@estudiants.urv.cat braulio.esteve@urv.cat braulio.esteve@urv.cat albert.mas@urv.cat
    Identificador del autor: 0000-0001-7017-7387 0000-0001-6467-7086 0000-0001-6467-7086 0000-0002-0763-1679
    Fecha de alta del registro: 2024-10-12
    Versión del articulo depositado: info:eu-repo/semantics/acceptedVersion
    Enlace a la fuente original: https://www.sciencedirect.com/science/article/abs/pii/S0168160519302922?via%3Dihub
    URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referencia al articulo segun fuente origial: International Journal Of Food Microbiology. 312 108362-
    Referencia de l'ítem segons les normes APA: Vargas-Trinidad AS; Lerena MC; Alonso-del-Real J; Esteve-Zarzoso B; Mercado LA; Mas A; Querol A; Combina M (2020). Effect of transient thermal shocks on alcoholic fermentation performance. International Journal Of Food Microbiology, 312(), 108362-. DOI: 10.1016/j.ijfoodmicro.2019.108362
    DOI del artículo: 10.1016/j.ijfoodmicro.2019.108362
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2020
    Tipo de publicación: Journal Publications
  • Palabras clave:

    Food Science,Food Science & Technology,Medicine (Miscellaneous),Microbiology,Safety, Risk, Reliability and Quality
    Wine yeasts
    Wine
    Temperature
    Stuck
    Sluggish fermentations
    Nitrogen addition
    Heat shock
    Grape
    sluggish fermentations
    nitrogen addition
    heat shock
    Zootecnia / recursos pesqueiros
    Saúde coletiva
    Safety, risk, reliability and quality
    Química
    Odontología
    Nutrição
    Microbiology
    Medicine (miscellaneous)
    Medicina veterinaria
    Medicina ii
    Medicina i
    Interdisciplinar
    Geociências
    General medicine
    Food science & technology
    Food science
    Farmacia
    Engenharias ii
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciências agrárias i
    Ciência de alimentos
    Biotecnología
    Biodiversidade
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