Alcoholic fermentation determinants on the completion of malolactic fermentation: linoleic acid, γ-aminobutyric acid and sequential inoculation with Torulaspora delbrueckii

Identifier:  TFM:611

Handle: https://hdl.handle.net/20.500.11797/TFM611

Authors:  Cabrero Muñoz, Laura

Abstract:
Wine is the product resulting from the partial or complete fermentation of the grape must, whose chemical composition conditions the realization of the metabolic processes that must be happened you for the achievement of the final product: the alcoholic and malolactic fermentation. In this project, it has been studied the influence of additives such as linoleic acid (C18:2) and γ-aminobutyric acid (GABA), as well as the effect of the sequential inoculation of a commercial non-Saccharomyces strain (Biodiva, T. delbrueckii) on the development of alcoholic fermentation carried out by the QA23 strain (S. cerevisiae), and its effect on the performance of MLF of wines obtained by two O. oeni strains (VP41 and PSU-1). The main results showed that the supplementation of the synthetic must with C18:2 and GABA did affect the whole fermentative process, favoring the growth and development of the yeasts and increasing the performance of the FAL, being able even to be complementary between both. As for the effects of MLF on development, the data were not entirely conclusive, since in most cases this second fermentation was not completed, and the start and maintenance of the process was complicated. In addition, for both fermentations the effect was different depending on the strains used. Finally, it should also be noted that the current situation has made it very difficult to analyze all the parameters, so the results of the study have been partial.