Repositori institucional URV
| URV's Author/s: | Esteve Zarzoso, Braulio |
| Author, as appears in the article.: | Garcia, Margarita; Esteve-Zarzoso, Braulio; Mariano Cabellos, Juan; Arroyo, Teresa |
| Author's mail: | braulio.esteve@urv.cat braulio.esteve@urv.cat |
| Author identifier: | 0000-0001-6467-7086 0000-0001-6467-7086 |
| Journal publication year: | 2020 |
| Publication Type: | Journal Publications |
| ISSN: | 2311-5637 |
| APA: | Garcia, Margarita; Esteve-Zarzoso, Braulio; Mariano Cabellos, Juan; Arroyo, Teresa (2020). Sequential Non-Saccharomyces and Saccharomyces cerevisiae Fermentations to Reduce the Alcohol Content in Wine. Fermentation, 6(2), 60-. DOI: 10.3390/fermentation6020060 |
| Papper original source: | Fermentation. 6 (2): 60- |
| Abstract: | Over the last decades, the average alcohol content of wine has increased due to climate change and consumer preferences for particular wine styles that resulted in increased grape sugar levels at harvest. Therefore, alcohol reduction is a current challenge in the winemaking industry. Among several strategies under study, the use of non-conventional yeasts in combination withSaccharomyces cerevisiaeplays an important role for lowering ethanol production in wines nowadays. In the present work, 33 native non-Saccharomycesstrains were assayed in sequential culture with aS. cerevisiaewine strain to determine their potential for reducing the alcohol content in Malvar white wines. Four of the non-Saccharomycesstrains (Wickerhamomyces anomalus 21A-5C, Meyerozyma guilliermondii CLI 1217, and twoMetschnikowia pulcherrima (CLI 68 and CLI 460)) studied in sequential combination withS. cerevisiae CLI 889 were best able to produce dry wines with decreased alcohol proportion in comparison with one that was inoculated only withS. cerevisiae. These sequential fermentations produced wines with between 0.8% (v/v) and 1.3% (v/v) lower ethanol concentrations in Malvar wines, showing significant differences compared with the control. In addition, these combinations provided favorable oenological characteristics to wines such as high glycerol proportion, volatile higher alcohols, and esters with fruity and sweet character. |
| Article's DOI: | 10.3390/fermentation6020060 |
| Link to the original source: | https://www.mdpi.com/2311-5637/6/2/60 |
| Papper version: | info:eu-repo/semantics/publishedVersion |
| licence for use: | https://creativecommons.org/licenses/by/3.0/es/ |
| Department: | Bioquímica i Biotecnologia |
| Licence document URL: | https://repositori.urv.cat/ca/proteccio-de-dades/ |
| Thematic Areas: | Plant science Food science Biotechnology & applied microbiology Biochemistry, genetics and molecular biology (miscellaneous) |
| Keywords: | Young wines Yeast strains Wine Volatile compounds Torulaspora-delbrueckii Sequential fermentation Selection Profile Non-saccharomyces Native yeast Metschnikowia-pulcherrima Grape Ethanol Candida-stellata Alcohol reduction |
| Entity: | Universitat Rovira i Virgili |
| Record's date: | 2024-10-12 |
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