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Memorias de investigación
Artículos en revistas:
New applications for Schizosaccharomyces pombe in the alcoholic fermentation of red wines
Año:2012
Áreas de investigación
  • Tecnología de alimentos
Datos
Descripción
The fermentation of grape must using non-Saccharomyces yeasts with particular metabolic and biochemical properties is of growing interest. In the present work, red grape must was fermented using four strains of Schizosaccharomyces pombe (935, 936, 938 and 2139), Saccharomyces cerevisiae 7VA and Saccharomyces uvarum S6U, and comparisons were made over the fermentation period in terms of must sugar (glucose + fructose), malic acid, acetic acid, ammonia, primary amino nitrogen, lactic acid, urea (a possible fermentation activator or precursor of other metabolites) and pyruvic acid (a molecule affecting vitisin formation and therefore colour stability) concentration. The colour intensity of the fermenting musts was also recorded. The Schizosaccharomyces strains consumed less primary amino nitrogen and produced less urea and more pyruvic acid than other Saccharomyces species. Further, three of the four Schizosaccharomyces strains completed the breakdown of malic acid by day 4 of fermentation. The main negative effect of the use of Schizosaccharomyces was strong acetic acid production. The Schizosaccharomyces strains that produced most pyruvic acid (938 and 936) were associated with better ?wine? colour than the remaining yeasts. The studied Schizosaccharomyces could therefore be of oenological interest.
Internacional
Si
JCR del ISI
Si
Título de la revista
International Journal of Food Science And Technology
ISSN
0950-5423
Factor de impacto JCR
1,259
Información de impacto
Volumen
DOI
10.1111/j.1365-2621.2012.03076.x
Número de revista
47
Desde la página
2101
Hasta la página
2108
Mes
SIN MES
Ranking
58ª/128 JCR FOOD SCIENCE & TECHNOLOGY en 2011
Esta actividad pertenece a memorias de investigación
Participantes
  • Autor: Santiago Benito Saez (UPM)
  • Autor: Felipe Palomero Rodriguez (UPM)
  • Autor: Antonio Dionisio Morata Barrado (UPM)
  • Autor: Fernando Calderon Fernandez (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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