Observatorio de I+D+i UPM

Memorias de investigación
Research Publications in journals:
New applications for Schizosaccharomyces pombe in the alcoholic fermentation of red wines
Year:2012
Research Areas
  • Foodstuffs tecnology
Information
Abstract
The fermentation of grape must using non-Saccharomyces yeasts with particular metabolic and biochemical properties is of growing interest. In the present work, red grape must was fermented using four strains of Schizosaccharomyces pombe (935, 936, 938 and 2139), Saccharomyces cerevisiae 7VA and Saccharomyces uvarum S6U, and comparisons were made over the fermentation period in terms of must sugar (glucose + fructose), malic acid, acetic acid, ammonia, primary amino nitrogen, lactic acid, urea (a possible fermentation activator or precursor of other metabolites) and pyruvic acid (a molecule affecting vitisin formation and therefore colour stability) concentration. The colour intensity of the fermenting musts was also recorded. The Schizosaccharomyces strains consumed less primary amino nitrogen and produced less urea and more pyruvic acid than other Saccharomyces species. Further, three of the four Schizosaccharomyces strains completed the breakdown of malic acid by day 4 of fermentation. The main negative effect of the use of Schizosaccharomyces was strong acetic acid production. The Schizosaccharomyces strains that produced most pyruvic acid (938 and 936) were associated with better ?wine? colour than the remaining yeasts. The studied Schizosaccharomyces could therefore be of oenological interest.
International
Si
JCR
Si
Title
International Journal of Food Science And Technology
ISBN
0950-5423
Impact factor JCR
1,259
Impact info
Volume
10.1111/j.1365-2621.2012.03076.x
Journal number
47
From page
2101
To page
2108
Month
SIN MES
Ranking
58ª/128 JCR FOOD SCIENCE & TECHNOLOGY en 2011
Participants
  • Autor: Santiago Benito Saez (UPM)
  • Autor: Felipe Palomero Rodriguez (UPM)
  • Autor: Antonio Dionisio Morata Barrado (UPM)
  • Autor: Fernando Calderon Fernandez (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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