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Memorias de investigación
Artículos en revistas:
Influence of sequential fermentations with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine quality
Año:2014
Áreas de investigación
  • Tecnología de alimentos
Datos
Descripción
Torulaspora delbrueckii is a non-Saccharomyces yeast with interesting metabolic and physiological properties of potential use in oenology. This work examines the fermentative behaviour of five strains of T. delbrueckii in sequential fermentations with Saccharomyces cerevisiae, analysing the formation of aromatic compounds, polyalcohols and pigments. The fermentative power of these five strains ranged between 7.6 and 9.0% v/v ethanol; the associated volatile acidity was 0.2e0.7 g/l acetic acid. The production of glycerol was inferior to that of S. cerevisiae alone. The mean 2,3-butanediol concentration reached in single-culture S. cerevisiae fermentations was 73% higher than in the five sequential T. delbrueckii/S. cerevisiae fermentations. However, these fermentations produced larger quantities of diacetyl, ethyl lactate and 2-phenylethyl acetate than single-culture S. cerevisiae fermentation. 3-ethoxy propanol was produced only in the sequential fermentations. The five sequential fermentations produced smaller quantities of vitisin A and B than single-culture S. cerevisiae fermentation. In tests performed prior to the addition of the S. cerevisiae in the sequential fermentations, none of the T. delbrueckii strains showed any extracellular hydroxycinnamate decarboxylase activity. They therefore produced no vinyl phenolic pyranoanthocyanins.
Internacional
Si
JCR del ISI
Si
Título de la revista
Lwt-Food Science And Technology
ISSN
0023-6438
Factor de impacto JCR
2,546
Información de impacto
Datos JCR del año 2012
Volumen
DOI
http://dx.doi.org/10.1016/j.lwt.2014.06.019
Número de revista
Desde la página
1
Hasta la página
8
Mes
SIN MES
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Participantes
  • Autor: Iris Loira Calvar (UPM)
  • Autor: Ricardo Vejarano Mantilla (UPM)
  • Autor: Maria Antonia Bañuelos Bernabe (UPM)
  • Autor: Antonio Dionisio Morata Barrado (UPM)
  • Autor: Wendu Tesfaye Yimer (UPM)
  • Autor: Carlos Anibal Uthurry Weinberger (UPM)
  • Autor: Ana Villa
  • Autor: Isabel Cintora
  • Autor: Jose Antonio Suarez Lepe (UPM)
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Departamento: Química y Tecnología de Alimentos
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