Autor según el artículo: Ferrando, Nuria; Araque, Isabel; Ortis, Alba; Thornes, Gabriel; Bautista-Gallego, Joaquin; Bordons, Albert; Reguant, Cristina;

Departamento: Bioquímica i Biotecnologia

Autor/es de la URV: Bordons de Porrata- Doria, Albert / Reguant Miranda, Cristina

Palabras clave: Yeast populations Wine Torulaspora-delbrueckii Torulaspora delbrueckii Sulfur-dioxide Sequential inoculation Saccharomyces cerevisiae Priorat catalonia Oenococcus oeni Non-saccharomyces Mixed culture Metschnikowia pulcherrima Malolactic fermentation Lactic-acid bacteria Hanseniaspora-uvarum Candida-zemplinina Alcoholic fermentation

Resumen: Interest in using non-Saccharomyces yeasts in winemaking has increased in recent years due to their ability to improve wine quality. However, little information has been published regarding the possible effect on malolactic fermentation (MLF), carried out mostly by Oenococcus oeni. The aim of this paper is therefore to evaluate the effect of the most representative non-Saccharomyces species on O. oeni and wine MLF. Different strains of Torulaspora delbrueckii, Metschnikowia pulcherrima, Hanseniaspora uvarum, Hanseniaspora vineae and Starmerella bacillaris (syn. Candida zemplinina) were used in sequential alcoholic fermentation with Saccharomyces cerevisiae. The resulting wines were inoculated with four O. oeni strains. The action of non-Saccharomyces affected the final wine composition and the later role of O. oeni. Some of its strains could not perform MLF in H. uvarum wine due to high SO2 concentrations. In some cases, MLF was inhibited in wines inoculated with S. bacillaris. All the H. uvarum and H. vineae strains notably increased acetic acid concentrations, thus threatening wine quality. The best conditions for MLF were provided by some T. delbruecckii and M. pulcherrima strains, which showed increased concentrations of mannoproteins - compounds described as MLF activators -, no production of SO2, and low consumption of L-malic acid. In conclusion, non-Saccharomyces yeasts have diverse effects on O. oeni and MLF depending on the species, with T. delbrueckii and M. pulcherrima being those that showed the best compatibility with MLF development.

Áreas temáticas: Zootecnia / recursos pesqueiros Saúde coletiva Química Odontología Nutrição Medicina veterinaria Medicina ii Medicina i Materiais Matemática / probabilidade e estatística Interdisciplinar Food science & technology Food science Farmacia Ensino Engenharias iv Engenharias iii Engenharias ii Engenharias i Educação Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Biotecnología Biodiversidade Astronomia / física Administração pública e de empresas, ciências contábeis e turismo

Direcció de correo del autor: cristina.reguant@urv.cat albert.bordons@urv.cat

Identificador del autor: 0000-0002-5036-1408 0000-0002-5320-8740

Fecha de alta del registro: 2023-03-06

Enlace a la fuente original: https://www.sciencedirect.com/science/article/abs/pii/S0963996920308048

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

Referencia al articulo segun fuente origial: Food Research International. 138 (109779):

Referencia de l'ítem segons les normes APA: Ferrando, Nuria; Araque, Isabel; Ortis, Alba; Thornes, Gabriel; Bautista-Gallego, Joaquin; Bordons, Albert; Reguant, Cristina; (2020). Evaluating the effect of using non-Saccharomyces on Oenococcus oeni and wine malolactic fermentation. Food Research International, 138(109779), -. DOI: 10.1016/j.foodres.2020.109779

DOI del artículo: 10.1016/j.foodres.2020.109779

Entidad: Universitat Rovira i Virgili

Año de publicación de la revista: 2020

Tipo de publicación: Journal Publications