Artículos en revistas:
Applications of Metschnikowia pulcherrima in Wine Biotechnology
Año:2019
Áreas de investigación
- Tecnología de alimentos,
- Bebida,
- Vino
Datos
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Descripción
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| Metschnikowia pulcherrima (Mp) is a ubiquitous yeast that frequently appears in spontaneous fermentations. The current interest in Mp is supported by the expression of many extracellular activities, some of which enhance the release of varietal aromatic compounds. The low fermentative power of Mp makes necessary the sequential or mixed use with Saccharomyces cerevisiae (Sc) to completely ferment grape musts. Mp has a respiratory metabolism that can help to lower ethanol content when used under aerobic conditions. Also, Mp shows good compatibility with Sc in producing a low-to-moderate global volatile acidity and, with suitable strains, a reduced level of H2S. The excretion of pulcherrimin gives Mp some competitive advantages over other non-Saccharomyces yeasts as well as providing some antifungal properties. | |
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Internacional
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Si |
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JCR del ISI
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No |
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Título de la revista
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Fermentation |
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ISSN
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2311-5637 |
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Factor de impacto JCR
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Información de impacto
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Volumen
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DOI
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Número de revista
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Desde la página
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63 |
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Hasta la página
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x |
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Mes
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SIN MES |
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Ranking
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Ver publicación en Archivo digital upm
Esta actividad pertenece a memorias de investigación
Participantes
- Autor: Antonio Dionisio Morata Barrado UPM
- Autor: Iris Loira Calvar UPM
- Autor: Carlos Escott Perez UPM
- Autor: Juan Manuel del Fresno Florez UPM
- Autor: Maria Antonia Bañuelos Bernabe UPM
- Autor: Jose Antonio Suarez Lepe UPM
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
- Creador: Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica