Articles producció científica> Bioquímica i Biotecnologia

Microbiological control of alcoholic fermentation

  • Datos identificativos

    Identificador: imarina:9383378
    Autores:
    Mas ABeltran GTorija MJ
    Resumen:
    – Alcoholic fermentation and the production of wine has accompanied humanity for more than 10000 years. However, it has been only in the last 50 years when the winemakers have had the tools to manage and control the process. The methodology to analyse and monitor the succession of the microorganisms that participate in the process along with the effective use of antimicrobial compounds (for instance sulphur dioxide), the control of the temperature and, above all, the use of cellar-friendly fermentation starters (mostly as Active Dry Wine Yeast) have provided the appropriate conditions for that control. However, the use of a limited number of commercial presentations of the starters has generated an unwanted uniformity of the wines produced. Furthermore, new tendencies in wine making with limited or no human intervention have considered these tools as a negative aspect in the wine quality, although most of these concerns are only philosophical, without clear scientific evidence. We present a revision of the present state of the art in these methodologies where our research group has been working for the last 25 years.
  • Otros:

    Autor según el artículo: Mas A; Beltran G; Torija MJ
    Departamento: Bioquímica i Biotecnologia
    Autor/es de la URV: Beltran Casellas, Gemma / Mas Baron, Alberto / Torija Martínez, María Jesús
    Palabras clave: Fermentation starters Molecular methods Spoilage Sulphur dioxide Yeast
    Resumen: – Alcoholic fermentation and the production of wine has accompanied humanity for more than 10000 years. However, it has been only in the last 50 years when the winemakers have had the tools to manage and control the process. The methodology to analyse and monitor the succession of the microorganisms that participate in the process along with the effective use of antimicrobial compounds (for instance sulphur dioxide), the control of the temperature and, above all, the use of cellar-friendly fermentation starters (mostly as Active Dry Wine Yeast) have provided the appropriate conditions for that control. However, the use of a limited number of commercial presentations of the starters has generated an unwanted uniformity of the wines produced. Furthermore, new tendencies in wine making with limited or no human intervention have considered these tools as a negative aspect in the wine quality, although most of these concerns are only philosophical, without clear scientific evidence. We present a revision of the present state of the art in these methodologies where our research group has been working for the last 25 years.
    Áreas temáticas: Anthropology Environmental science (all) Environmental science (miscellaneous) Environmental studies
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    Direcció de correo del autor: albert.mas@urv.cat mjesus.torija@urv.cat gemma.beltran@urv.cat
    Identificador del autor: 0000-0002-0763-1679 0000-0001-6419-0745 0000-0002-7071-205X
    Fecha de alta del registro: 2024-10-12
    Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
    Enlace a la fuente original: https://www.ecocycles.net/ojs/index.php/ecocycles/article/view/181
    Referencia al articulo segun fuente origial: Ecocycles. 6 (2): 57-72
    Referencia de l'ítem segons les normes APA: Mas A; Beltran G; Torija MJ (2020). Microbiological control of alcoholic fermentation. Ecocycles, 6(2), 57-72. DOI: 10.19040/ecocycles.v6i2.181
    URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    DOI del artículo: 10.19040/ecocycles.v6i2.181
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2020
    Tipo de publicación: Journal Publications
  • Palabras clave:

    Environmental Science (Miscellaneous)
    Fermentation starters
    Molecular methods
    Spoilage
    Sulphur dioxide
    Yeast
    Anthropology
    Environmental science (all)
    Environmental science (miscellaneous)
    Environmental studies
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