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