Quality and Composition of Airén Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiaeReportar como inadecuado




Quality and Composition of Airén Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae - Descarga este documento en PDF. Documentación en PDF para descargar gratis. Disponible también para leer online.

Food Technology and Biotechnology, Vol.54 No.2 June 2016. -

This study evaluates the influence of Lachancea thermotolerans on low-acidity Airén grape must from the south of Spain. For this purpose, combined fermentations with Lachancea thermotolerans and Saccharomyces cerevisiae were compared to a single fermentation by S. cerevisiae. Results of all developed analyses showed significant differences in several parameters including acidity, population growth kinetics, concentration of amino acids, volatile and non-volatile compounds, and sensorial parameters. The Airén wine quality increased mainly due to the acidification by L. thermotolerans. The acidification process caused a lactic acid increment of 3.18 g-L and a reduction of 0.22 in pH compared to the control fermentation, performed by S. cerevisiae.

Airén wine; Lachancea thermotolerans and Saccharomyces cerevisiae; l-lactic and pyruvic acid; glycerol and ethanol; amino acids and biogenic amines; combined fermentation



Autor: Ángel Benito - ; Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S-N, ES-280

Fuente: http://hrcak.srce.hr/



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