Observatorio de I+D+i UPM

Memorias de investigación
Artículos en revistas:
The Combined Use of Schizosaccharomyces pombe and Lachancea thermotolerans?Effect on the Anthocyanin Wine Composition
Año:2017
Áreas de investigación
  • Tecnología de alimentos
Datos
Descripción
The most popular methodology to make red wine is through the combined use of Saccharomyces cerevisiae yeast and lactic acid bacteria, for alcoholic fermentation and malolactic fermentation respectively. This classic winemaking practice produces stable red wines from a microbiological point of view. This study aims to investigate a recent red winemaking biotechnology, which through the combined use of Lachancea thermotolerans and Schizosaccharomyces pombe is used as an alternative to the classic malolactic fermentation. In this new methodology, Schizosaccharomyces pombe totally consumes malic acid, while Lachancea thermotolerans produces lactic acid, avoiding excessive deacidification of musts with low acidity in warm viticulture areas such as Spain. This new methodology has been reported to be a positive alternative to malolactic fermentation in low acidity wines, since it has the advantage to produce wines with a more fruity flavor, less acetic acid, less ethyl carbamate originators and less biogenic amines than the traditional wines produced via conventional fermentation techniques. The study focuses on unexplored facts related to this novel biotechnology such as color and anthocyanin profile.
Internacional
Si
JCR del ISI
Si
Título de la revista
Molecules
ISSN
1420-3049
Factor de impacto JCR
2,861
Información de impacto
Volumen
22
DOI
10.3390/molecules22050739
Número de revista
Desde la página
1
Hasta la página
14
Mes
SIN MES
Ranking
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Participantes
  • Autor: Santiago Benito Saez (UPM)
  • Autor: Fernando Calderon Fernandez (UPM)
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica
  • Departamento: Química y Tecnología de Alimentos
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