Autor según el artículo: Balmaseda, Aitor; Rozes, Nicolas; Bordons, Albert; Reguant, Cristina
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
Fecha de alta del registro: 2025-02-19
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 111777-
Referencia de l'ítem segons les normes APA: Balmaseda, Aitor; Rozes, Nicolas; Bordons, Albert; Reguant, Cristina (2021). Torulaspora delbrueckii promotes malolactic fermentation in high polyphenolic red wines. Lwt-Food Science And Technology, 148(), 111777-. 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
Repositori URV