Artículos en revistas:
Selection of Glycolytically Inefficient Yeasts for Reducing the Alcohol Content of Wines from Hot Regions
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 |
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
S2i 2023 Observatorio de investigación @ UPM con la colaboración del Consejo Social UPM
Cofinanciación del MINECO en el marco del Programa INNPACTO (IPT-020000-2010-22)