English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/19572
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Title

A comparative study of the wine fermentation performance of Saccharomyces paradoxus under different nitrogen concentrations and glucose/fructose ratios

AuthorsOrlić, Sandi; Arroyo López, Francisco Noé ; Huić-Babić, Katarina; Lucilla, Iacumin; Querol, Amparo ; Barrio, Eladio
KeywordsFructose
Glycerol
Nitrogen content
Saccharomyces cerevisiae
Saccharomyces paradoxus
Wine fermentation
Issue DateJan-2010
PublisherBlackwell Publishing
Society for Applied Microbiology
CitationJournal of Applied Microbiology 108(1): 73-80 (2010)
Abstract[Aims]: The main goal of the present study is to determine the effects of different nitrogen concentrations and glucose/fructose ratios on the fermentation performance of Saccharomyces paradoxus, a nonconventional species used for winemaking.
[Methods and Results]: Ethanol yield, residual sugar concentration, as well as glycerol and acetic acid production were determined for diverse wine fermentations conducted by S. paradoxus. Experiments were also carried out with a commercial Saccharomyces cerevisiae wine strain used as control. The values obtained were compared to test significant differences by means of a factorial anova and the Scheffé test. Our results show that S. paradoxus strain was able to complete the fermentation even in the nonoptimal conditions of low nitrogen content and high fructose concentration. In addition, the S. paradoxus strain showed significant higher glycerol synthesis and lower acetic acid production than S. cerevisiae in media enriched with nitrogen, as well as a lower, but not significant, ethanol yield.
[Conclusions]: The response of S. paradoxus was different with respect to the commercial S. cerevisiae strain, especially to glycerol and acetic acid synthesis.
[Significance and Impact of the Study]: The present study has an important implication for the implementation of S. paradoxus strains as new wine yeast starters exhibiting interesting enological properties.
Description8 pages, 1 figure, 4 tables.-- Online version published: May 2009.-- The definitive version is available at www3.interscience.wiley.com
Publisher version (URL)http://dx.doi.org/10.1111/j.1365-2672.2009.04406.x
URIhttp://hdl.handle.net/10261/19572
DOI10.1111/j.1365-2672.2009.04406.x
ISSN1364-5072
Appears in Collections:(IATA) Artículos
Files in This Item:
File Description SizeFormat 
A comparative study of wine performance_JAM_2009.pdf239,36 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.