Mixed alcoholic fermentation of Schizosaccharomyces pombe and Lachancea thermotolerans and its influence on mannose-containing polysaccharides wine Composition View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2019-12

AUTHORS

Ángel Benito, Fernando Calderón, Santiago Benito

ABSTRACT

This study researched the winemaking performance of new biotechnology involving the cooperation of Lachancea and Schizosaccharomyces genera in the production of wine. In all fermentations where Lachancea thermotolerans was involved, higher lactic acid concentrations appeared, while all fermentations where Schizosaccharomyces pombe was involved, lower levels in malic acid concentration took place. The sensorial properties of the final wines varied accordingly. Differences in mouthfeel properties and acidity occurred in the different fermentation trials. Fermentations with the highest concentration of hydrolyzed mannose showed the highest mouthfeel properties, but the lack of acidity reduced their overall impression. Wines made from a combination of L. thermotolerans and S. pombe showed the highest overall impression and were preferred by the tasters due to the balance between mouthfeel properties and acidity. More... »

PAGES

17

Identifiers

URI

http://scigraph.springernature.com/pub.10.1186/s13568-019-0738-0

DOI

http://dx.doi.org/10.1186/s13568-019-0738-0

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1111893583

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/30712100


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