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Chemical evaluation of white wines elaborated with a recombinant Saccharomyces cerevisiae strain overproducing mannoproteins

AutorJuega, M.; Gonzalez-Ramos, D.; Bartolomé, Begoña ; Carrascosa, Alfonso V. ; Martínez-Rodríguez, Adolfo J.
Palabras clavePhenolic compounds
Aroma
Mannoproteins
White wines
Yeast
Fecha de publicación2014
EditorElsevier
CitaciónFood Chemistry 147: 84-91 (2014)
ResumenIn this study, a recombinant Saccharomyces cerevisiae strain EKD13 overproducing mannoproteins has been used to obtain Albariño white wines. The inoculated strain prevailed and produced complete fermentation of the must, as also occurred in the case of spontaneous (non-inoculated) fermentation and in the must inoculated with the S. cerevisiae EC1118 strain. The analytical study of the wines obtained showed that the most important chemical differences among the wines produced with EKD-13, corresponded to the high concentration of mannoproteins, 2-phenyl ethanol and tyrosol. These differences were attributed to the expression, during must fermentation, of genes modified in the recombinant EKD-13 strain. The results obtained imply that this strain could be potentially useful to produce wines rich in mannoproteins that have distinctive characteristics compared to other similar wines, modifying the sensorial and technological parameters of the wines obtained. © 2013 Elsevier Ltd. All rights reserved.
URIhttp://hdl.handle.net/10261/99878
DOI10.1016/j.foodchem.2013.09.126
Identificadoresdoi: 10.1016/j.foodchem.2013.09.126
issn: 0308-8146
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