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Memorias de investigación
Artículos en revistas:
Effect of barrel design and the inoculation of Acetobacter pasteurianus in wine
Año:2010
Áreas de investigación
  • Ingenierías
Datos
Descripción
The traditional production of wine vinegar is a lengthy process with little or no microbiological control. The aim of this study was to shorten the acetification process via three different strategies: changes in wood type; barrel shape; and the inoculation of an Acetobacter pasteurianus pure culture. The barrel shape was modified by constructing two prototypes with higher liquid¿air interface. We compared the changes in acetic acid bacteria (AAB) population dynamics in these barrels with those of a submerged method. The wood type had no effect on the acetification length, whereas the shape of the barrel resulted in a significant shortening of the acetification length. Although the selected AAB strain did not always take over, it reduced the biodiversity of the AAB. The inoculated strain was predominant in oak barrels, whereas in the highly aerated prototypes Gluconacetobacter species (Ga. intermedius and/or Ga. europaeus) displaced A. pasteurianus, as what occurs in the submerged method.
Internacional
Si
JCR del ISI
Si
Título de la revista
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
ISSN
0168-1605
Factor de impacto JCR
3,011
Información de impacto
Volumen
DOI
10.1016/j.ijfoodmicro.2010.04.018
Número de revista
141
Desde la página
56
Hasta la página
62
Mes
ENERO
Ranking
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Participantes
  • Autor: Wendu Tesfaye Yimer (UPM)
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Grupo de Investigación: Enología, Enotécnia y Biotecnología Enológica
  • Departamento: Tecnología de Alimentos
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