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Memorias de investigación
Artículos en revistas:
Selection of Glycolytically Inefficient Yeasts for Reducing the Alcohol Content of Wines from Hot Regions
Año:2012
Áreas de investigación
  • Tecnología de alimentos
Datos
Descripción
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.
Internacional
Si
JCR del ISI
Si
Título de la revista
Food And Bioprocess Technology
ISSN
1935-5130
Factor de impacto JCR
3,703
Información de impacto
Volumen
DOI
10.1007/s11947-011-0604-9
Número de revista
5
Desde la página
2787
Hasta la página
2796
Mes
SIN MES
Ranking
4ª/128 JCR FOOD SCIENCE & TECHNOLOGY en 2011
Esta actividad pertenece a memorias de investigación
Participantes
  • Autor: Iris Loira Calvar (UPM)
  • Autor: Antonio Dionisio Morata Barrado (UPM)
  • Autor: M. Carmen Gonzalez Chamorro (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
  • Departamento: Tecnología de Alimentos
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