Memorias de investigación
Research Publications in journals:
Selection of glycolytically inefficient yeasts for reducing the alcohol content of wines from hot regions
Year:2011

Research Areas
  • Wine

Information
Abstract
The selection of glycolytically inefficient yeasts is of interest for producing wines with less ethanol, especially when they can also improve their sensorial properties. The selection criteria used in the present study included low fermentative power and high production of secondary metabolites with a positive sensorial impact on red wine. Yeast strains were assayed at different must sugar concentrations and fermentation temperatures. Gas chromatograph with a flame ionisation detector was used to determine volatile glycolytic metabolites, and enzyme tests were employed to determine non-volatile compounds. Taking both laboratory and winery experimental results together, strain TP2A16 was found to show glycolytic inefficiency, reducing the mean ethanol content by 1% by volume in fermentations at 25 °C. From a sensorial point of view, this strain showed good production of glycerine and ethyl lactate. It also showed good production of acetaldehyde, which favours the production of stable pigments.
International
No
JCR
No
Title
Food and Bioprocess Technology
ISBN
1935-5130
Impact factor JCR
2,238
Impact info
Volume
10.1007/s11947-011-0604-9
Journal number
From page
1
To page
10
Month
MAYO
Ranking
Participants

Research Group, Departaments and Institutes related
  • Creador: Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica