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Abstract
Current consumer preferences are determined by well-structured, full-bodied wines with a rich flavor and with reduced alcohol levels. One of the strategies for obtaining wines with reduced ethanol content is sequential inoculation of non-Saccharomyces and Saccharomyces cerevisiae yeasts. However, different factors affect the production of metabolites like ethanol, glycerol and acetic acid by inoculated yeasts. In order to obtain low alcohol wines without [ver mas...]
dc.contributor.authorMaturano, Yolanda Paola
dc.contributor.authorMestre Furlani, Maria Victoria
dc.contributor.authorKuchen, Benjamín
dc.contributor.authorToro, Maria Eugenia
dc.contributor.authorMercado, Laura Analia
dc.contributor.authorVazquez, Fabio
dc.contributor.authorCombina, Mariana
dc.date.accessioned2018-09-24T15:16:18Z
dc.date.available2018-09-24T15:16:18Z
dc.date.issued2018-08-14
dc.identifier.issn0168-1605
dc.identifier.otherhttps://doi.org/10.1016/j.ijfoodmicro.2018.08.016
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0168160518305300?via%3Dihub
dc.identifier.urihttp://hdl.handle.net/20.500.12123/3466
dc.description.abstractCurrent consumer preferences are determined by well-structured, full-bodied wines with a rich flavor and with reduced alcohol levels. One of the strategies for obtaining wines with reduced ethanol content is sequential inoculation of non-Saccharomyces and Saccharomyces cerevisiae yeasts. However, different factors affect the production of metabolites like ethanol, glycerol and acetic acid by inoculated yeasts. In order to obtain low alcohol wines without quality loss, the aims of our study were: i) to determine optimum conditions (fermentation temperature and time of permanence and initial inoculum size of the non-Saccharomyces population at the beginning of the process, prior to inoculation with S. cerevisiae); ii) to validate the optimized factors; and iii) to assess sensory quality of the wines obtained after validation. Two combinations of yeasts were used in this study: Hanseniaspora uvarum BHu9/S. cerevisiae BSc114 and Candida membranaefaciens BCm71/S. cerevisiae BSc114. Optimization of three fermentation factors that affect to non-Saccharomyces yeasts prior to S. cerevisiae inoculation was carried out using a Box-Behnken experimental design. Applying the models constructed by Response Surface Methodology, the lowest ethanol production by H. uvarum BHu9/S. cerevisiae BSc114 co-culture was obtained when H. uvarum BHu9 was inoculated 48 h 37 min prior to S. cerevisiae inoculation, at a fermentation temperature of 25 °C and at an initial inoculum size of 5 × 106 cells/mL. Lowest alcohol production with C. membranaefaciens BCm71/S. cerevisiae BSc114 was observed when C. membranaefaciens BCm71 was inoculated 24 h 15 min prior to S. cerevisiae at a fermentation temperature of 24.94 °C and at an initial inoculum size of 2.72 × 106 cells/mL. The optimized conditions of the two co-cultures were subsequently submitted to lab-scale validation. Both proposed strategies yielded ethanol levels that were significantly lower than control cultures (S. cerevisiae). Wines fermented with non-Saccharomyces/Saccharomyces co-cultures under optimized conditions were also associated with higher aromatic complexity characterized by the presence of red fruit aromas, whereas wines obtained with S. cerevisiae BSc114 were described by parameters linked with high ethanol levels.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.rightsinfo:eu-repo/semantics/embargoedAccesses_AR
dc.sourceInternational Journal of Food Microbiology 289 : 40-48 (January 2019)es_AR
dc.subjectVinoses_AR
dc.subjectWineseng
dc.subjectVino Tintoes_AR
dc.subjectRed Wineseng
dc.subjectLevaduraes_AR
dc.subjectYeastseng
dc.subjectEtanoles_AR
dc.subjectEthanoleng
dc.subjectFermentaciónes_AR
dc.subjectFermentationeng
dc.subjectSaccharomyceses_AR
dc.titleOptimization of fermentation-relevant factors: A strategy to reduce ethanol in red wine by sequential culture of native yeastses_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/acceptedVersiones_AR
dc.description.origenEEA Mendozaes_AR
dc.description.filFil: Maturano, Yolanda Paola. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.description.filFil: Mestre Furlani, Maria Victoria. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.description.filFil: Kuchen, Benjamín. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.description.filFil: Toro, María Eugenia. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentinaes_AR
dc.description.filFil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enologicos; Argentinaes_AR
dc.description.filFil: Vazquez, Fabio. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentinaes_AR
dc.description.filFil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enologicos; Argentinaes_AR
dc.subtypecientifico


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