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

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: albert.mas@urv.cat braulio.esteve@urv.cat braulio.esteve@urv.cat

Identificador del autor: 0000-0002-0763-1679 0000-0001-6467-7086 0000-0001-6467-7086

Fecha de alta del registro: 2023-02-19

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: http://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