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Memorias de investigación
Artículos en revistas:
Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines
Año:2018
Áreas de investigación
  • Tecnología de alimentos
Datos
Descripción
Today, many non-Saccharomyces strains have been verified can be positive for the development of wine anthocyanin and aroma in different fermentation scenarios. Moreover, oenological tannins are widely used in wine industry to improve the colour profile and aroma complexity. The aim of this work is to analyze the fermentation characters of non-Saccharomyces strains and investigate the effects of pre-fermentative addition of oenological tannins on the wine components as well as sensory properties. For this purpose, five selected non-Saccharomyces strains and grape seed tannin were used to carry out the different fermentation trials. As a result, the grape seed tannin were less likely to influence growth kinetics of non-Saccharomyces strains. Schizosaccharomyces pombe has been proved can be effective to reduce the malic acid content while increase the level of vinylphenolic pyranoanthocyanin, which is positive for wine colour stability. Pre-fermentative use of oenological tannin was verified could be beneficial for the wines fermented with non-Saccharomyces regarding the improvement of wine colour, anthocyanin composition and the complexity of volatile compounds. Nevertheless, sensory analysis showed that oenological tannin could be less effective to modify the aroma impression of non-Saccharomyces wines.
Internacional
Si
JCR del ISI
Si
Título de la revista
Food Microbiology
ISSN
0740-0020
Factor de impacto JCR
Información de impacto
Volumen
69
DOI
10.1016/j.fm.2017.07.018
Número de revista
Desde la página
51
Hasta la página
63
Mes
FEBRERO
Ranking
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Participantes
  • Autor: Kai Chen (Gansu Agricultural University)
  • Autor: Carlos Escott Perez (UPM)
  • Autor: Iris Loira Calvar (UPM)
  • Autor: Juan Manuel del Fresno Florez (UPM)
  • Autor: Antonio Dionisio Morata Barrado (UPM)
  • Autor: Wendu Tesfaye Yimer (UPM)
  • Autor: Fernando Calderon Fernandez (UPM)
  • Autor: Jose Antonio Suarez Lepe (UPM)
  • Autor: Shunyu Han (Gansu Agricultural University)
  • Autor: Santiago Benito Saez (UPM)
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Departamento: Química y Tecnología de Alimentos
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