Observatorio de I+D+i UPM

Memorias de investigación
Communications at congresses:
INFLUENCE OF Saccharomyces STRAIN ON THE RELEASE OF POLYSACCHARIDES FROM YEAST CELL WALLS
Year:2012
Research Areas
  • Foodstuffs tecnology
Information
Abstract
Wine aging on fine lees is a traditional enological practice used during the manufacture of wines. Wine lees are found at the bottom of fermentation tanks, is mainly yeast cells produced during alcoholic fermentation, together with tartaric salts and bacteria. This practice produces changes in wine that improve the quality and organoleptic properties such as smoothness, flavor profile, roundness, astringency, etc. The aim of the present work is optimizing an over-lees aged technique using selected strains of Saccharomyces for red winemaking. The lees were exogenously produced by growing from 40 different strains of Saccharomyces isolated by UPM Madrid. The fresh biomasses were freeze dried and the autolysis process was developed in synthetic autolysis media. The autolysis was accelerated by orbital shaking twice a week and at a temperature of 30ºC. HPLC-RI (Liquid chromatography- refractive index detection) was used to study the autolytic release of polysaccharides from the cell walls of Saccharomyces cerevisiae over a two-month period of ageing on lees. The technique allows us to evaluate the amount and molecular size of the polysaccharide fragments, and its suitability for aging on lees in red wines.
International
Si
Congress
XXXV World Congress of Vine and Wine ? OIV (International Organisation of Vine and Wine)
960
Place
Izmir (Turkey)
Reviewers
Si
ISBN/ISSN
Start Date
18/06/2012
End Date
22/06/2012
From page
101
To page
101
Proceedings of the 35th World Congres of Vine and Wine Congress Abstracts Book
Participants
  • Autor: Antonio Dionisio Morata Barrado (UPM)
  • Autor: M. Carmen Gonzalez Chamorro (UPM)
  • Autor: Jose Antonio Suarez Lepe (UPM)
Research Group, Departaments and Institutes related
  • Creador: Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica
  • Departamento: Tecnología de Alimentos
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