Articles producció científica> Bioquímica i Biotecnologia

Torulaspora delbrueckii promotes malolactic fermentation in high polyphenolic red wines

  • Datos identificativos

    Identificador: imarina:9217395
    Autores:
    Balmaseda ARozès NBordons AReguant C
    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.
  • Otros:

    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 aitor.balmaseda@urv.cat nicolasrozes@urv.cat albert.bordons@urv.cat cristina.reguant@urv.cat
    Identificador del autor: 0000-0001-9718-3429 0000-0002-5320-8740 0000-0002-5036-1408
    Fecha de alta del registro: 2024-07-27
    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: https://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
  • Palabras clave:

    Food Science,Food Science & Technology
    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
    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
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