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Grape Processing by High Hydrostatic Pressure: Effect on Use of Non-Saccharomyces in Must Fermentation

AutorBañuelos, M. Antonia; Loira, Iris; Escott, Carlos; Fresno, Juan Manuel del; Morata, Antonio; Sanz Martínez, Pedro D. ; Suárez-Lepe, José Antonio
Palabras claveSchizosaccharomyces pombe
Non-Saccharomyces yeasts
High hydrostatic pressure
Torulaspora delbrueckii
Metschnikowia pulcherrima
Lachancea thermotolerans
Red grape
Fecha de publicación2016
EditorSpringer
CitaciónFood and Bioprocess Technology 9: 1769- 1778 (2016)
ResumenVitis 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.
URIhttp://hdl.handle.net/10261/140106
DOI10.1007/s11947-016-1760-8
Identificadoresdoi: 10.1007/s11947-016-1760-8
issn: 1935-5149
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