Repositori institucional URV
| Autor/es de la URV: | Beltran Casellas, Gemma / Mas Baron, Alberto / Torija Martínez, María Jesús |
| Autor según el artículo: | Mas A; Beltran G; Torija MJ |
| 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 |
| Año de publicación de la revista: | 2020 |
| Tipo de publicación: | Journal Publications |
| 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 |
| Referencia al articulo segun fuente origial: | Ecocycles. 6 (2): 57-72 |
| 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. |
| DOI del artículo: | 10.19040/ecocycles.v6i2.181 |
| Enlace a la fuente original: | https://www.ecocycles.net/ojs/index.php/ecocycles/article/view/181 |
| Versión del articulo depositado: | info:eu-repo/semantics/publishedVersion |
| Acceso a la licencia de uso: | https://creativecommons.org/licenses/by/3.0/es/ |
| Departamento: | Bioquímica i Biotecnologia |
| URL Documento de licencia: | https://repositori.urv.cat/ca/proteccio-de-dades/ |
| Áreas temáticas: | Anthropology Environmental science (all) Environmental science (miscellaneous) Environmental studies |
| Palabras clave: | Fermentation starters Molecular methods Spoilage Sulphur dioxide Yeast |
| Entidad: | Universitat Rovira i Virgili |
| Fecha de alta del registro: | 2024-10-12 |
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| DocumentPrincipal | DocumentPrincipal | application/pdf |
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