Efecto de las manoproteínas de levadura sobre Oenococcus oeni y la fermentación maloláctica del vino

Identificador:  TDX:4549

Handle: https://hdl.handle.net/20.500.11797/TDX4549

Autors:  Toraño Jiménez, Paloma Beatriz

Resum:
Alcoholic fermentation (AF) transforms the sugars in the must into ethanol and CO, primarily carried out by Saccharomyces cerevisiae yeasts. During and al the end of AF, these yeasts release mannoproteins, components of their cell wall, which interact with lactic acid bacteria such as Oenococcus oeni, the main agent responsible for malolactic fermentation (MLF). MLF is a process that converts L-malic acid into L-lactic acid, reducing the wine's acidity and improving its microbiological stability. The use of mannoproteins as MLF activators has generated interest dueto their potential to improve the efficiency of the process and the activity of O. oeni, although there is little information available. This thesis focused on characterizing the effects of different mannoprotein extracts, both commercial and !hose obtained from Saccharomyces cerevisiae and non-Saccharomyces yeasts, on O. oeni and MLF, to establish the basis for their potential application in winemaking.