2024-03-29T13:10:17Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1401062017-12-18T14:31:04Zcom_10261_70com_10261_2col_10261_323
DIGITAL.CSIC
author
Bañuelos, M. Antonia
author
Loira, Iris
author
Escott, Carlos
author
Fresno, Juan Manuel del
author
Morata, Antonio
author
Sanz Martínez, Pedro D.
author
Suárez-Lepe, José Antonio
funder
Ministerio de Economía y Competitividad (España)
2016-11-14T08:03:22Z
2016-11-14T08:03:22Z
2016
Food and Bioprocess Technology 9: 1769- 1778 (2016)
http://hdl.handle.net/10261/140106
10.1007/s11947-016-1760-8
http://dx.doi.org/10.13039/501100003329
Vitis vinifera (variety Tempranillo) grapes were pressurized at 400 MPa by high hydrostatic pressure for 10 min and the effect on wild microbial populations, phenol extraction and wine composition was monitored. After treatment, the grapes were inoculated and fermented with Saccharomyces cerevisiae and several non-Saccharomyces yeasts: Schizosaccharomyces pombe, Torulaspora delbrueckii, Metschnikowia pulcherrima and Lachancea thermotolerans. S. pombe was used as sole fermentative yeast, but T. delbrueckii, M. pulcherrima and L. thermotolerans were used in sequential cultures with S. cerevisiae to completely ferment the sugars. The HHP treatment reduces strongly or eliminates wild microorganisms, especially yeasts, facilitating the growth and development of non-Saccharomyces yeasts. Thus, it helps to get either a better expression of enzymatic activities or metabolites production of non-Saccharomyces affecting wine quality.
eng
closedAccess
Schizosaccharomyces pombe
Non-Saccharomyces yeasts
High hydrostatic pressure
Torulaspora delbrueckii
Metschnikowia pulcherrima
Lachancea thermotolerans
Red grape
Grape Processing by High Hydrostatic Pressure: Effect on Use of Non-Saccharomyces in Must Fermentation
artículo
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URL
https://digital.csic.es/bitstream/10261/140106/1/accesoRestringido.pdf
File
MD5
42637ae8545636bc41605c1740a9a84e
15753
application/pdf
accesoRestringido.pdf