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Abstract
Stuck and sluggish fermentations are among the main problems in winemaking industry leading to important economic losses. Several factors have been described as causes of stuck and sluggish fermentations, being exposure to extreme temperatures barely studied. The objective of this study was to identify thermal conditions leading to stuck and sluggish fermentations, focusing on the impact of an abrupt and transient decrease/increase of temperature on [ver mas...]
dc.contributor.authorVargas Trinidad, Andrea Susana
dc.contributor.authorLerena, María Cecilia
dc.contributor.authorAlonso Del Real, Javier
dc.contributor.authorEsteve Zarzoso, Braulio
dc.contributor.authorMercado, Laura Analia
dc.contributor.authorMas, A.
dc.contributor.authorQuerol, Amparo
dc.contributor.authorCombina, Mariana
dc.date.accessioned2019-10-31T12:45:42Z
dc.date.available2019-10-31T12:45:42Z
dc.date.issued2019-10
dc.identifier.issn0168-1605
dc.identifier.issn1879-3460
dc.identifier.otherhttps://doi.org/10.1016/j.ijfoodmicro.2019.108362
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0168160519302922
dc.identifier.urihttp://hdl.handle.net/20.500.12123/6250
dc.description.abstractStuck and sluggish fermentations are among the main problems in winemaking industry leading to important economic losses. Several factors have been described as causes of stuck and sluggish fermentations, being exposure to extreme temperatures barely studied. The objective of this study was to identify thermal conditions leading to stuck and sluggish fermentations, focusing on the impact of an abrupt and transient decrease/increase of temperature on fermentation performance and yeast viability/vitality. Different strains of Saccharomyces cerevisiae, SBB11, T73, and PDM were evaluated in synthetic grape must fermentations. Cold shocks (9 °C and 1.5 °C for 16 h) carried out on different days during the fermentation process were unable to alter fermentation performance. Conversely, shock temperatures higher than 32 °C, applied in early stages of the process, lead to sluggish fermentation showing a delay directly related to the temperature increase. Fermentation delay was associated with a decrease in cell vitality. The impact of the heat shock on fermentation performance was different depending on the strain evaluated and nitrogen supplementation (with or without diammonium phosphate addition). None of the conditions evaluated produced a stuck fermentation and importantly, in all cases must nutrition improved fermentation performance after a heat shock.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherElsevieres_AR
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceInternational Journal of Food Microbiology 312 : 108362 (January 2020)es_AR
dc.subjectVinoses_AR
dc.subjectWineseng
dc.subjectVinificaciónes_AR
dc.subjectWinemakingeng
dc.subjectFermentaciónes_AR
dc.subjectFermentationeng
dc.subjectLevadura de Vinoes_AR
dc.subjectWine Yeasteng
dc.subjectSaccharomyces Cerevisiaees_AR
dc.subjectShock Térmicoes_AR
dc.subjectHeat Shockeng
dc.titleEffect of transient thermal shocks on alcoholic fermentation performancees_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.origenEEA Mendozaes_AR
dc.description.filFil: Vargas Trinidad, Andrea Susana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentinaes_AR
dc.description.filFil: Lerena, Maria Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentinaes_AR
dc.description.filFil: Alonso Del Real, Javier. Consejo Superior de Investigación Científica (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos (IATA). Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico; Españaes_AR
dc.description.filFil: Esteve Zarzoso, Braulio. Universitat Rovira i Virgili. Facultat d'Enologia. Departament de Bioquímica i Biotecnologia; Españaes_AR
dc.description.filFil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentinaes_AR
dc.description.filFil: Mas, A. Universitat Rovira i Virgili. Facultat d'Enologia. Departament de Bioquímica i Biotecnologia; Españaes_AR
dc.description.filFil: Querol, A. Consejo Superior de Investigación Científica (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos (IATA). Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico; Españaes_AR
dc.description.filFil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentinaes_AR
dc.subtypecientifico


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