Observatorio de I+D+i UPM

Memorias de investigación
Research Publications in journals:
Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality
Research Areas
  • Food technology
The use of non-Saccharomyces yeasts can provide advantages in winemaking such as: a reduction of ethanol content, the synthesis of certain metabolites that are important for color stability or a good yield in the production of certain volatile compounds (ethyl lactate, 2,3-butanediol, 2-phenylethyl acetate). The main objective was general evaluation of wines made by non-Saccharomyces yeast under different fermentation trials compared to wines made by Saccharomyces cerevisiae. Single pure fermentations were performed by two strains of S. cerevisiae (used as controls) and two strains of Schizosaccharomyces pombe. The yeasts Lachancea thermotolerans and Torulaspora delbrueckii were tested in sequential fermentations with S. cerevisiae strains. The effect on acidity due to the interaction between L. thermotolerans and S. pombe in a mixed fermentation was studied. Sequential fermentations with L. thermotolerans and S. cerevisiae can reduce the ethanol content and increase the content of glycerol and pyruvic acid; in addition, the use of L. thermotolerans can increase the lactic acid content, while the mixed fermentations of S. pombe and L. thermotolerans may increase the acetaldehyde content and may also reduce the ethanol content. However, these samples require more time to complete the fermentation. Single pure fermentations by S. pombe can increase the amounts of vitisins, acetaldehyde and glycerol and the amounts of acetic acid. The use of L. thermotolerans in a sequential fermentation allowed an increase in fruitiness and body character of red wine
European Food Research And Technology
Impact factor JCR
Impact info
Datos JCR del año 2015
In press
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  • Autor: Juan Manuel del Fresno Florez (UPM)
  • Autor: Antonio Dionisio Morata Barrado (UPM)
  • Autor: Iris Loira Calvar (UPM)
  • Autor: Maria Antonia Bañuelos Bernabe (UPM)
  • Autor: Carlos Escott Perez (UPM)
  • Autor: Santiago Benito Saez (UPM)
  • Autor: M. Carmen Gonzalez Chamorro (UPM)
  • Autor: Jose Antonio Suarez Lepe (UPM)
Research Group, Departaments and Institutes related
  • Creador: Departamento: Biotecnología - Biología Vegetal
S2i 2020 Observatorio de investigación @ UPM con la colaboración del Consejo Social UPM
Cofinanciación del MINECO en el marco del Programa INNCIDE 2011 (OTR-2011-0236)
Cofinanciación del MINECO en el marco del Programa INNPACTO (IPT-020000-2010-22)