Autor según el artículo: Balmaseda, A; Rozes, 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: Non-saccharomyces yeasts wine lactic-acid sulfur-dioxide sequential inoculation sensory properties oenococcus-oeni leuconostoc-oenos fatty-acids chenin blanc alcoholic fermentation
Resumen: The potential use of Torulaspora delbrueckii as a starter culture for wine alcoholic fermentation has become a subject of interest in oenological research. The use of this non-Saccharomyces yeast can modulate different wine attributes, such as aromatic substances, organic acids and phenolic compound compositions. Thus, the obtained wines are different from those fermented with Saccharomyces cerevisiae as the sole starter. Nevertheless, information about the possible effects of T. delbrueckii chemical modulation on subsequent malolactic fermentation is still not fully explained. In general, T. delbrueckii is related to a decrease in toxic compounds that negatively affect Oenococcus oeni and an increase in others that are described as stimulating compounds. In this work, we aimed to compile the changes described in studies using T. delbrueckii in wine that can have a potential effect on O. oeni and highlight those works that directly evaluated O. oeni performance in T. delbrueckii fermented wines.© 2023 The Authors. Microbial Biotechnology published by Applied Microbiology International and John Wiley & Sons Ltd.
Áreas temáticas: Química Microbiology Medicina i Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências agrárias i Biotecnología Biotechnology & applied microbiology Biotechnology Bioengineering Biodiversidade Biochemistry Applied microbiology and biotechnology
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: 2024-08-03
Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
Enlace a la fuente original: https://ami-journals.onlinelibrary.wiley.com/doi/full/10.1111/1751-7915.14302
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: Microbial Biotechnology. 17 (1):
Referencia de l'ítem segons les normes APA: Balmaseda, A; Rozes, N; Bordons, A; Reguant, C (2024). The use of Torulaspora delbrueckii to improve malolactic fermentation. Microbial Biotechnology, 17(1), -. DOI: 10.1111/1751-7915.14302
DOI del artículo: 10.1111/1751-7915.14302
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2024
Tipo de publicación: Journal Publications