Autor según el artículo: Ruiz-de-Villa, C; Poblet, M; Cordero-Otero, R; Bordons, A; Reguant, C; Rozès, N
Departamento: Bioquímica i Biotecnologia
Autor/es de la URV: Bordons de Porrata- Doria, Albert / Cordero Otero, Ricardo Román / Poblet Icart, Maria Montserrat / Reguant Miranda, Cristina / Rozès, Nicolas Andre Louis / Ruiz De villa sardón, Candela
Palabras clave: Wine Torulaspora delbrueckii Synthetic grape must Oenococcus oeni Non-saccharomyces Malolactic fermentation Alcoholic fermentation yeast winemaking torulaspora delbrueckii synthetic grape must strategy starters selection oenococcus oeni malolactic fermentation knowledge inhibition alcoholic fermentation acid
Resumen: The use of Torulaspora delbrueckii in the alcoholic fermentation (AF) of grape must is increasingly studied and used in the wine industry. In addition to the organoleptic improvement of wines, the synergy of this yeast species with the lactic acid bacterium Oenococcus oeni is an interesting field of study. In this work, 60 strain combinations were compared: 3 strains of Saccharomyces cerevisiae (Sc) and 4 strains of Torulaspora delbrueckii (Td) in sequential AF, and four strains of O. oeni (Oo) in malolactic fermentation (MLF). The objective was to describe the positive or negative relationships of these strains with the aim of finding the combination that ensures better MLF performance. In addition, a new synthetic grape must has been developed that allows the success of AF and subsequent MLF. Under these conditions, the Sc-K1 strain would be unsuitable for carrying out MLF unless there is prior inoculation with Td-Prelude, Td-Viniferm or Td-Zymaflore always with the Oo-VP41 combination. However, from all the trials performed, it appears that the combinations of sequential AF with Td-Prelude and Sc-QA23 or Sc-CLOS, followed by MLF with Oo-VP41, reflected a positive effect of T. delbrueckii compared to inoculation of Sc alone, such as a reduction in L-malic consumption time. In conclusion, the obtained results highlight the relevance of strain selection and yeast-LAB strain compatibility in wine fermentations. The study also reveals the positive effect on MLF of some T. delbrueckii strains.
Áreas temáticas: Zootecnia / recursos pesqueiros Química Nutrição Microbiology Medicina veterinaria Medicina i Food science & technology Food science Farmacia Engenharias ii Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Biotecnología Biotechnology & applied microbiology Biodiversidade
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
Direcció de correo del autor: candela.ruiz@urv.cat candela.ruiz@urv.cat nicolasrozes@urv.cat ricardo.cordero@urv.cat albert.bordons@urv.cat cristina.reguant@urv.cat montserrat.poblet@urv.cat
Identificador del autor: 0000-0001-9718-3429 0000-0001-5402-1278 0000-0002-5320-8740 0000-0002-5036-1408
Fecha de alta del registro: 2024-08-03
Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: Food Microbiology. 112 104212-
Referencia de l'ítem segons les normes APA: Ruiz-de-Villa, C; Poblet, M; Cordero-Otero, R; Bordons, A; Reguant, C; Rozès, N (2023). Screening of Saccharomyces cerevisiae and Torulaspora delbrueckii strains in relation to their effect on malolactic fermentation. Food Microbiology, 112(), 104212-. DOI: 10.1016/j.fm.2022.104212
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2023
Tipo de publicación: Journal Publications
Repositori URV