Autor según el artículo: Balmaseda A; Rozès N; Bordons A; Reguant C

Departamento: Bioquímica i Biotecnologia

Autor/es de la URV: Balmaseda Rubina, Aitor / Bordons de Porrata- Doria, Albert / Reguant Miranda, Cristina / Rozès, Nicolas Andre Louis

Palabras clave: Wine Torulaspora delbrueckii Oenococcus oeni Non-saccharomyces yeasts Non-saccharomyces Malolactic fermentation wine torulaspora delbrueckii tannin stress strains sensory properties quality oenococcus-oeni oenococcus oeni malolactic fermentation lactic-acid bacteria identification color

Resumen: Using Torulaspora delbrueckii as starter culture for alcoholic fermentation (AF) is a current trend for enhancing the quality of red wines. As red winemaking usually requires subsequent malolactic fermentation (MLF), the compatibility of this yeast and Oenococcus oeni is a key factor for a successful fermentative process. In this work we study the interactions of T. delbrueckii and O. oeni in wines from grapes with different degrees of maturity. The results showed higher total polyphenolic index (TPI) values in T. delbrueckii wines. Moreover, the aromatic characteristics were improved in these wines, compared to the wines inoculated only with Saccharomyces cerevisiae. There was also a reduction in some inhibitor compounds for O. oeni, for instance medium chain fatty acids, as a result of the fermentation with this non-Saccharomyces. Overall, the use of T. delbrueckii resulted in better MLF performances.

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

Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/

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

Identificador del autor: 0000-0002-5036-1408 0000-0002-5320-8740 0000-0001-9718-3429

Fecha de alta del registro: 2023-03-06

Volumen de revista: 148

Versión del articulo depositado: info:eu-repo/semantics/publishedVersion

Enlace a la fuente original: https://www.sciencedirect.com/science/article/pii/S0023643821009300?via%3Dihub

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

Referencia al articulo segun fuente origial: Lwt-Food Science And Technology. 148

Referencia de l'ítem segons les normes APA: Balmaseda A; Rozès N; Bordons A; Reguant C (2021). Torulaspora delbrueckii promotes malolactic fermentation in high polyphenolic red wines. Lwt-Food Science And Technology, 148(), -. DOI: 10.1016/j.lwt.2021.111777

DOI del artículo: 10.1016/j.lwt.2021.111777

Entidad: Universitat Rovira i Virgili

Año de publicación de la revista: 2021

Tipo de publicación: Journal Publications