Observatorio de I+D+i UPM

Memorias de investigación
Research Publications in journals:
L-(-)-malic acid production by Saccharomyces spp. during the alcoholic fermentation of wine
Year:2007
Research Areas
  • Foodstuffs tecnology
Information
Abstract
In an attempt to increase the acidity of wine by biological means, malate-producing yeasts were selected from a collection of 282 strains isolated in different parts of Spain. Only 4% of these strains (all of which belonged to Saccharomyces cerevisiae) produced L-(-)-malic acid in the range of 0.5-1 g/L. This was formed between days 2 and 6 of alcoholic fermentation, reaching a maximum on days 3 and 4; the concentration remained stable from day 7. Malic acid production was favored by temperatures in the 18-25 °C range and by musts with a high pH and low concentrations of sugar, initial malic acid, and yeast-assimilable nitrogen. Oxaloacetic acid, a precursor of malic acid, had no influence on malate production. The precursors pyruvic and fumaric acid did, however, have a significant effect on the production of this acid in some strains. No direct relation between pyruvate and malate metabolism was observed.
International
Si
JCR
Si
Title
J AGR FOOD CHEM
ISBN
0021-8561
Impact factor JCR
2,532
Impact info
Volume
55
Journal number
3
From page
912
To page
919
Month
SIN MES
Ranking
Participants
  • Autor: Jose Antonio Suarez Lepe (UPM)
Research Group, Departaments and Institutes related
  • Creador: Grupo de Investigación: Enología, Enotécnia y Biotecnología Enológica
  • Departamento: Tecnología de Alimentos
S2i 2019 Observatorio de investigación @ UPM con la colaboración del Consejo Social UPM
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