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


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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

References to SciGraph publications

  • 2016-12. The impact of non-Saccharomyces yeasts in the production of alcoholic beverages in APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
  • 2018-08. The impacts of Lachancea thermotolerans yeast strains on winemaking in APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
  • 2018. Schizosaccharomyces pombe Isolation Protocol in SCHIZOSACCHAROMYCES POMBE
  • 2015-05. The impact of oxygen on the final alcohol content of wine fermented by a mixed starter culture in APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
  • 2013-01. Physiological features of Schizosaccharomyces pombe of interest in making of white wines in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2015-11. Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2015-02. Yeast population dynamics reveal a potential ‘collaboration’ between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation in APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
  • 2005-12. Growth and Fermentation Characteristics of a Strain of the Wine Yeast Kluyveromyces thermotolerans Isolated in Greece in WORLD JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY
  • 2015-02. Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality in APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
  • 2007-05. Biological acidification during grape must fermentation using mixed cultures of Kluyveromyces thermotolerans and Saccharomyces cerevisiae in WORLD JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY
  • 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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