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Abstract
A collection of 33 Saccharomyces yeasts were used for wine fermentation with a sole nitrogen source: ammonium and four individual aroma-inducing amino acids. The fermentation performance and chemical wine composition were evaluated. The most valuable nitrogen sources were valine as a fermentation promoter on non-cerevisiae strains, phenylalanine as fruity aromas enhancer whereas the ethanol yield was lessened by leucine and isoleucine. S. cerevisiae SC03 [ver mas...]
dc.contributor.authorPerez, Maria Dolores
dc.contributor.authorJaehde, Inés
dc.contributor.authorGuillamón, José Manuel
dc.contributor.authorHeras, José María
dc.contributor.authorQuerol, Amparo
dc.date.accessioned2021-03-01T13:40:42Z
dc.date.available2021-03-01T13:40:42Z
dc.date.issued2021-02
dc.identifier.issn0740-0020
dc.identifier.otherhttps://doi.org/10.1016/j.fm.2021.103763
dc.identifier.urihttp://hdl.handle.net/20.500.12123/8772
dc.identifier.urihttps://www.sciencedirect.com/science/article/abs/pii/S0740002021000289
dc.description.abstractA collection of 33 Saccharomyces yeasts were used for wine fermentation with a sole nitrogen source: ammonium and four individual aroma-inducing amino acids. The fermentation performance and chemical wine composition were evaluated. The most valuable nitrogen sources were valine as a fermentation promoter on non-cerevisiae strains, phenylalanine as fruity aromas enhancer whereas the ethanol yield was lessened by leucine and isoleucine. S. cerevisiae SC03 and S. kudriavzevii SK02 strains showed to be the greatest producers of fruity ethyl esters while S. kudriavzevii strains SK06 and SK07 by shortening the fermentation duration. S. uvarum strains produced the greatest succinic acid amounts and, together with S. eubayanus, they reached the highest production of 2-phenylethanol and its acetate ester; whereas S. kudriavzevii strains were found to be positively related to high glycerol production.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherElsevieres_AR
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceFood Microbiology 97 : 103763 (August 2021)es_AR
dc.subjectLevadura de Vinoes_AR
dc.subjectWine Yeasteng
dc.subjectSaccharomyceses_AR
dc.subjectSaccharomyces cerevisiaees_AR
dc.subjectNitrógenoes_AR
dc.subjectNitrogeneng
dc.subjectFermentaciónes_AR
dc.subjectFermentationeng
dc.subjectVinoses_AR
dc.subjectWineseng
dc.subjectCompuesto Volátiles_AR
dc.subjectVolatile Compoundseng
dc.titleScreening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentationses_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: Pérez, María Dolores. Lallemand Bio S.L.; España. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. 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: Jaehde, Inés. 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; España. University of Bonn; Alemaniaes_AR
dc.description.filFil: Guillamón, José Manuel. 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: Heras, José María. Lallemand Bio S.L.; Españaes_AR
dc.description.filFil: Querol, Amparo. 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.subtypecientifico


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