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Abstract
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| The selection of glycolytically inefficient yeasts is of interest for producing wines with less ethanol, especially when they can also improve their sensorial properties. The selection criteria used in the present study included low fermentative power and high production of secondary metabolites with a positive sensorial impact on red wine. Yeast strains were assayed at different must sugar concentrations and fermentation temperatures. Gas chromatograph with a flame ionisation detector was used to determine volatile glycolytic metabolites, and enzyme tests were employed to determine non-volatile compounds. Taking both laboratory and winery experimental results together, strain TP2A16 was found to show glycolytic inefficiency, reducing the mean ethanol content by 1% by volume in fermentations at 25 °C. From a sensorial point of view, this strain showed good production of glycerine and ethyl lactate. It also showed good production of acetaldehyde, which favours the production of stable pigments. | |
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International
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Si |
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JCR
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Si |
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Title
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Food And Bioprocess Technology |
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ISBN
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1935-5130 |
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Impact factor JCR
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3,703 |
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Impact info
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Volume
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10.1007/s11947-011-0604-9 |
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Journal number
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5 |
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From page
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2787 |
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To page
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2796 |
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Month
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SIN MES |
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Ranking
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4ª/128 JCR FOOD SCIENCE & TECHNOLOGY en 2011 |