Observatorio de I+D+i UPM

Memorias de investigación
Artículos en revistas:
Pulsed Light Effect in Red Grape Quality and Fermentation
Año:2017
Áreas de investigación
  • Ciencias naturales y ciencias de la salud
Datos
Descripción
Vitis vinifera (variety Tempranillo) grapes were processed by pulsed light (PL) at several treatment conditions before fermentation. The effect on grape external structure, wild microbial populations, phenol extraction and wine composition was monitored. PL treatments decreased significantly microbial loads in grapes. After treatment, the grapes were inoculated and fermented with Saccharomyces cerevisiae following fermentation during 2 weeks with skins and seeds. Temperature was set at 22 °C. PL treatments control wild microorganisms, especially yeasts, facilitating the growth and development of the yeast starter affecting wine quality. PL treatments of grapes can help to increase the shelf-life in postharvest technology but also improve fermentative purity and wine quality. PL is cheaper and easier to scale-up at winery than high hydrostatic pressure, pulsed electric fields or e-beam irradiation.
Internacional
Si
JCR del ISI
Si
Título de la revista
Food And Bioprocess Technology
ISSN
1935-5130
Factor de impacto JCR
2,576
Información de impacto
Volumen
10
DOI
10.1007/s11947-017-1921-4
Número de revista
Desde la página
1540
Hasta la página
1547
Mes
SIN MES
Ranking
26/129 2016 FOOD SCI & TECHNOLOGY
Esta actividad pertenece a memorias de investigación
Participantes
  • Autor: Carlos Escott Perez (UPM)
  • Autor: Cristian Vaquero Miguel (UPM)
  • Autor: Juan Manuel del Fresno Florez (UPM)
  • Autor: Maria Antonia Bañuelos Bernabe (UPM)
  • Autor: Iris Loira Calvar (UPM)
  • Autor: Antonio Dionisio Morata Barrado (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: Biotecnología - Biología Vegetal
  • Departamento: Química y Tecnología de Alimentos
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