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description Publicationkeyboard_double_arrow_right Article , Journal 2018 SpainPublisher:Springer Science and Business Media LLC pmid: 29876604
At one time, Saccharomyces spp. yeasts were the only option for use in winemaking due to their unique abilities to metabolize all grape juice sugars to ethanol. However, during the previous decade, several commercial non-Saccharomyces yeast products appeared in the biotechnology market. Some of them have slowly begun to establish new enological resources to solve modern winemaking challenges in the new century. Among these challenges, acidification in the warm-growing regions is of great concern for improving wine quality from those areas, particularly in light of the predictions of serious climate change. This review explores one of the most popular commercialized non-Saccharomyces yeast options in warm viticultural regions, Lachancea thermotolerans, and its influences on wine quality parameters, such as lactic acid, ethanol, glycerol, volatile acidity, volatile profiles, isovaleric acid, mannoproteins, polysaccharides, color, anthocyanins, amino acids, and sensory perception.
Applied Microbiology... arrow_drop_down Recolector de Ciencia Abierta, RECOLECTAArticle . 2018 . Peer-reviewedLicense: CC BY NC NDData sources: Recolector de Ciencia Abierta, RECOLECTAApplied Microbiology and BiotechnologyArticle . 2018 . Peer-reviewedLicense: Springer TDMData sources: Crossrefadd ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://beta.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.1007/s00253-018-9117-z&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.euAccess RoutesGreen hybrid 96 citations 96 popularity Top 1% influence Top 10% impulse Top 1% Powered by BIP!
more_vert Applied Microbiology... arrow_drop_down Recolector de Ciencia Abierta, RECOLECTAArticle . 2018 . Peer-reviewedLicense: CC BY NC NDData sources: Recolector de Ciencia Abierta, RECOLECTAApplied Microbiology and BiotechnologyArticle . 2018 . Peer-reviewedLicense: Springer TDMData sources: Crossrefadd ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://beta.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.1007/s00253-018-9117-z&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.eudescription Publicationkeyboard_double_arrow_right Article , Journal 2018 SpainPublisher:Springer Science and Business Media LLC pmid: 29876604
At one time, Saccharomyces spp. yeasts were the only option for use in winemaking due to their unique abilities to metabolize all grape juice sugars to ethanol. However, during the previous decade, several commercial non-Saccharomyces yeast products appeared in the biotechnology market. Some of them have slowly begun to establish new enological resources to solve modern winemaking challenges in the new century. Among these challenges, acidification in the warm-growing regions is of great concern for improving wine quality from those areas, particularly in light of the predictions of serious climate change. This review explores one of the most popular commercialized non-Saccharomyces yeast options in warm viticultural regions, Lachancea thermotolerans, and its influences on wine quality parameters, such as lactic acid, ethanol, glycerol, volatile acidity, volatile profiles, isovaleric acid, mannoproteins, polysaccharides, color, anthocyanins, amino acids, and sensory perception.
Applied Microbiology... arrow_drop_down Recolector de Ciencia Abierta, RECOLECTAArticle . 2018 . Peer-reviewedLicense: CC BY NC NDData sources: Recolector de Ciencia Abierta, RECOLECTAApplied Microbiology and BiotechnologyArticle . 2018 . Peer-reviewedLicense: Springer TDMData sources: Crossrefadd ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://beta.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.1007/s00253-018-9117-z&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.euAccess RoutesGreen hybrid 96 citations 96 popularity Top 1% influence Top 10% impulse Top 1% Powered by BIP!
more_vert Applied Microbiology... arrow_drop_down Recolector de Ciencia Abierta, RECOLECTAArticle . 2018 . Peer-reviewedLicense: CC BY NC NDData sources: Recolector de Ciencia Abierta, RECOLECTAApplied Microbiology and BiotechnologyArticle . 2018 . Peer-reviewedLicense: Springer TDMData sources: Crossrefadd ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://beta.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.1007/s00253-018-9117-z&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.eudescription Publicationkeyboard_double_arrow_right Article , Other literature type , Journal 2016Publisher:MDPI AG Authors: Ángel Benito; Fernando Calderón;Santiago Benito;
Santiago Benito
Santiago Benito in OpenAIREThe most common way to produce red wine is through the use of Saccharomyces cerevisiae strains for alcoholic fermentation and lactic acid bacteria for malolactic fermentation. This traditional winemaking methodology produces microbiologically stable red wines. However, under specific conditions off-flavours can occur, wine quality can suffer and human health problems are possible, especially after the second fermentation by the lactic acid bacteria. In warm countries, problems during the malolactic fermentation arise because of the high pH of the must, which makes it very difficult to properly control the process. Under such conditions, wines with high acetic acid and histamine concentrations are commonly produced. This study investigates a recent red wine-making technology that uses a combination of Lachancea thermotolerans and Schizosaccharomyces pombe as an alternative to the conventional malolactic fermentation. This work studies new parameters such as aroma compounds, amino acids, ethanol index and sensory evaluation. Schizosaccharomyces pombe totally consumes malic acid while Lachancea thermotolerans produces lactic acid, avoiding excessive deacidification of musts with low acidity in warm viticulture areas. This methodology also reduces the malolactic fermentation hazards in wines with low acidity. The main products are wines that contain less acetic acid, less biogenic amines and precursors and less ethyl carbamate precursors than the traditional wines produced via conventional fermentation techniques.
Molecules arrow_drop_down MoleculesOther literature type . 2016License: CC BYFull-Text: http://www.mdpi.com/1420-3049/21/12/1744/pdfData sources: Multidisciplinary Digital Publishing Instituteadd ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://beta.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.3390/molecules21121744&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.euAccess RoutesGreen gold 57 citations 57 popularity Top 10% influence Top 10% impulse Top 10% Powered by BIP!
more_vert Molecules arrow_drop_down MoleculesOther literature type . 2016License: CC BYFull-Text: http://www.mdpi.com/1420-3049/21/12/1744/pdfData sources: Multidisciplinary Digital Publishing Instituteadd ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://beta.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.3390/molecules21121744&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.eudescription Publicationkeyboard_double_arrow_right Article , Other literature type , Journal 2016Publisher:MDPI AG Authors: Ángel Benito; Fernando Calderón;Santiago Benito;
Santiago Benito
Santiago Benito in OpenAIREThe most common way to produce red wine is through the use of Saccharomyces cerevisiae strains for alcoholic fermentation and lactic acid bacteria for malolactic fermentation. This traditional winemaking methodology produces microbiologically stable red wines. However, under specific conditions off-flavours can occur, wine quality can suffer and human health problems are possible, especially after the second fermentation by the lactic acid bacteria. In warm countries, problems during the malolactic fermentation arise because of the high pH of the must, which makes it very difficult to properly control the process. Under such conditions, wines with high acetic acid and histamine concentrations are commonly produced. This study investigates a recent red wine-making technology that uses a combination of Lachancea thermotolerans and Schizosaccharomyces pombe as an alternative to the conventional malolactic fermentation. This work studies new parameters such as aroma compounds, amino acids, ethanol index and sensory evaluation. Schizosaccharomyces pombe totally consumes malic acid while Lachancea thermotolerans produces lactic acid, avoiding excessive deacidification of musts with low acidity in warm viticulture areas. This methodology also reduces the malolactic fermentation hazards in wines with low acidity. The main products are wines that contain less acetic acid, less biogenic amines and precursors and less ethyl carbamate precursors than the traditional wines produced via conventional fermentation techniques.
Molecules arrow_drop_down MoleculesOther literature type . 2016License: CC BYFull-Text: http://www.mdpi.com/1420-3049/21/12/1744/pdfData sources: Multidisciplinary Digital Publishing Instituteadd ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://beta.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.3390/molecules21121744&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.euAccess RoutesGreen gold 57 citations 57 popularity Top 10% influence Top 10% impulse Top 10% Powered by BIP!
more_vert Molecules arrow_drop_down MoleculesOther literature type . 2016License: CC BYFull-Text: http://www.mdpi.com/1420-3049/21/12/1744/pdfData sources: Multidisciplinary Digital Publishing Instituteadd ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://beta.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.3390/molecules21121744&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.eudescription Publicationkeyboard_double_arrow_right Article , Journal 2015 SpainPublisher:Elsevier BV Authors: Felipe Palomero; Paolo Bertani;Brígida Fernández de Simón;
Estrella Cadahía; +3 AuthorsBrígida Fernández de Simón
Brígida Fernández de Simón in OpenAIREFelipe Palomero; Paolo Bertani;Brígida Fernández de Simón;
Estrella Cadahía;Brígida Fernández de Simón
Brígida Fernández de Simón in OpenAIRESantiago Benito;
Antonio Morata; José A. Suárez-Lepe;Santiago Benito
Santiago Benito in OpenAIREThis study develops a new method to produce more complex wines by means of an indirect diffusion of wood aromas from yeast cell-walls. An exogenous lyophilized biomass was macerated with an ethanol wood extract solution and subsequently dried. Different times were used for the adsorption of polyphenols and volatile compounds to the yeast cell-walls. The analysis of polyphenols and volatile compounds (by HPLC/DAD and GC-MS, respectively) demonstrate that the adsorption/diffusion of these compounds from the wood to the yeast takes place. Red wines were also aged with Saccharomyces cerevisiae lees that had been impregnated with wood aromas and subsequently dried. Four different types of wood were used: chestnut, cherry, acacia and oak. Large differences were observed between the woods studied with regards to their volatile and polyphenolic profiles. Sensory evaluations confirmed large differences even with short-term contact between the wines and the lees, showing that the method could be of interest for red wine making. In addition, the results demonstrate the potential of using woods other than oak in cooperage.
Recolector de Cienci... arrow_drop_down Recolector de Ciencia Abierta, RECOLECTAArticle . 2015License: CC BY NC SAData sources: Recolector de Ciencia Abierta, RECOLECTARecolector de Ciencia Abierta, RECOLECTAArticle . 2015License: CC BY NC SAData sources: Recolector de Ciencia Abierta, RECOLECTARecolector de Ciencia Abierta, RECOLECTAArticle . 2015Data sources: Recolector de Ciencia Abierta, RECOLECTARecolector de Ciencia Abierta, RECOLECTAArticle . 2015Data sources: Recolector de Ciencia Abierta, RECOLECTARepositorio de Resultados de Investigación del INIAArticle . 2015License: CC BY NC SAData sources: Repositorio de Resultados de Investigación del INIAadd ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://beta.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.1016/j.foodchem.2014.08.108&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.euAccess RoutesGreen 7 citations 7 popularity Average influence Average impulse Average Powered by BIP!
visibility 35visibility views 35 Powered bymore_vert Recolector de Cienci... arrow_drop_down Recolector de Ciencia Abierta, RECOLECTAArticle . 2015License: CC BY NC SAData sources: Recolector de Ciencia Abierta, RECOLECTARecolector de Ciencia Abierta, RECOLECTAArticle . 2015License: CC BY NC SAData sources: Recolector de Ciencia Abierta, RECOLECTARecolector de Ciencia Abierta, RECOLECTAArticle . 2015Data sources: Recolector de Ciencia Abierta, RECOLECTARecolector de Ciencia Abierta, RECOLECTAArticle . 2015Data sources: Recolector de Ciencia Abierta, RECOLECTARepositorio de Resultados de Investigación del INIAArticle . 2015License: CC BY NC SAData sources: Repositorio de Resultados de Investigación del INIAadd ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://beta.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.1016/j.foodchem.2014.08.108&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.eudescription Publicationkeyboard_double_arrow_right Article , Journal 2015 SpainPublisher:Elsevier BV Authors: Felipe Palomero; Paolo Bertani;Brígida Fernández de Simón;
Estrella Cadahía; +3 AuthorsBrígida Fernández de Simón
Brígida Fernández de Simón in OpenAIREFelipe Palomero; Paolo Bertani;Brígida Fernández de Simón;
Estrella Cadahía;Brígida Fernández de Simón
Brígida Fernández de Simón in OpenAIRESantiago Benito;
Antonio Morata; José A. Suárez-Lepe;Santiago Benito
Santiago Benito in OpenAIREThis study develops a new method to produce more complex wines by means of an indirect diffusion of wood aromas from yeast cell-walls. An exogenous lyophilized biomass was macerated with an ethanol wood extract solution and subsequently dried. Different times were used for the adsorption of polyphenols and volatile compounds to the yeast cell-walls. The analysis of polyphenols and volatile compounds (by HPLC/DAD and GC-MS, respectively) demonstrate that the adsorption/diffusion of these compounds from the wood to the yeast takes place. Red wines were also aged with Saccharomyces cerevisiae lees that had been impregnated with wood aromas and subsequently dried. Four different types of wood were used: chestnut, cherry, acacia and oak. Large differences were observed between the woods studied with regards to their volatile and polyphenolic profiles. Sensory evaluations confirmed large differences even with short-term contact between the wines and the lees, showing that the method could be of interest for red wine making. In addition, the results demonstrate the potential of using woods other than oak in cooperage.
Recolector de Cienci... arrow_drop_down Recolector de Ciencia Abierta, RECOLECTAArticle . 2015License: CC BY NC SAData sources: Recolector de Ciencia Abierta, RECOLECTARecolector de Ciencia Abierta, RECOLECTAArticle . 2015License: CC BY NC SAData sources: Recolector de Ciencia Abierta, RECOLECTARecolector de Ciencia Abierta, RECOLECTAArticle . 2015Data sources: Recolector de Ciencia Abierta, RECOLECTARecolector de Ciencia Abierta, RECOLECTAArticle . 2015Data sources: Recolector de Ciencia Abierta, RECOLECTARepositorio de Resultados de Investigación del INIAArticle . 2015License: CC BY NC SAData sources: Repositorio de Resultados de Investigación del INIAadd ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://beta.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.1016/j.foodchem.2014.08.108&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.euAccess RoutesGreen 7 citations 7 popularity Average influence Average impulse Average Powered by BIP!
visibility 35visibility views 35 Powered bymore_vert Recolector de Cienci... arrow_drop_down Recolector de Ciencia Abierta, RECOLECTAArticle . 2015License: CC BY NC SAData sources: Recolector de Ciencia Abierta, RECOLECTARecolector de Ciencia Abierta, RECOLECTAArticle . 2015License: CC BY NC SAData sources: Recolector de Ciencia Abierta, RECOLECTARecolector de Ciencia Abierta, RECOLECTAArticle . 2015Data sources: Recolector de Ciencia Abierta, RECOLECTARecolector de Ciencia Abierta, RECOLECTAArticle . 2015Data sources: Recolector de Ciencia Abierta, RECOLECTARepositorio de Resultados de Investigación del INIAArticle . 2015License: CC BY NC SAData sources: Repositorio de Resultados de Investigación del INIAadd ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://beta.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.1016/j.foodchem.2014.08.108&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.eudescription Publicationkeyboard_double_arrow_right Article , Journal 2020Publisher:MDPI AG Since the beginning of enology and fermentation research, wine quality has been parametrized from a chemical and sensory point of view [...]
add ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://beta.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.3390/fermentation6010013&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.euAccess Routesgold 1 citations 1 popularity Average influence Average impulse Average Powered by BIP!
more_vert add ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://beta.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.3390/fermentation6010013&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.eudescription Publicationkeyboard_double_arrow_right Article , Journal 2020Publisher:MDPI AG Since the beginning of enology and fermentation research, wine quality has been parametrized from a chemical and sensory point of view [...]
add ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://beta.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.3390/fermentation6010013&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.euAccess Routesgold 1 citations 1 popularity Average influence Average impulse Average Powered by BIP!
more_vert add ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://beta.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.3390/fermentation6010013&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.eudescription Publicationkeyboard_double_arrow_right Article , Journal 2014Publisher:Elsevier BV Authors: Felipe Palomero; José Antonio Suárez-Lepe;D. Palmero;
D. Palmero
D. Palmero in OpenAIRESantiago Benito;
+1 AuthorsSantiago Benito
Santiago Benito in OpenAIREFelipe Palomero; José Antonio Suárez-Lepe;D. Palmero;
D. Palmero
D. Palmero in OpenAIRESantiago Benito;
Fernando Calderón;Santiago Benito
Santiago Benito in OpenAIREpmid: 24929740
This paper describes the selection of Schizosaccharomyces yeasts with adequate oenological suitability and high capacity for the degradation of malic acid. Despite the almost non-existent number of commercial strains, the use of this yeast genus has recently been recommended by the International Organisation of Vine and Wine (OIV, in French). Thus, in the present study, a large number of Schizosaccharomyces strains were isolated using a selective differential medium. Initially, classic parameters of oenological interest for the use of fermentative strains of Saccharomyces cerevisiae (the most frequently used type of yeast) were assessed. Only five strains of moderate acetic acid production lower than 0.4 g/L were obtained at the end of fermentation. Other, more specific features of this yeast genus' physiology were also studied, including urease activity and the production of pyruvic acid and glycerol. Finally, oenological suitability was determined by comparing selected strains with other Schizosaccharomyces reference and S cerevisiae control strains. Schizosaccharomyces strains produced 80% less urea content, four times higher pyruvic acid levels and 1 g higher glycerol contents than the Saccharomyces reference strains. The results confirmed that it is possible to perform selective processes on microorganisms from the genus Schizosaccharomyces using methodology developed in this work to obtain strains of industrial interest.
add ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://beta.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.1016/j.fm.2014.03.014&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.eu61 citations 61 popularity Top 10% influence Top 10% impulse Top 10% Powered by BIP!
more_vert add ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://beta.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.1016/j.fm.2014.03.014&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.eudescription Publicationkeyboard_double_arrow_right Article , Journal 2014Publisher:Elsevier BV Authors: Felipe Palomero; José Antonio Suárez-Lepe;D. Palmero;
D. Palmero
D. Palmero in OpenAIRESantiago Benito;
+1 AuthorsSantiago Benito
Santiago Benito in OpenAIREFelipe Palomero; José Antonio Suárez-Lepe;D. Palmero;
D. Palmero
D. Palmero in OpenAIRESantiago Benito;
Fernando Calderón;Santiago Benito
Santiago Benito in OpenAIREpmid: 24929740
This paper describes the selection of Schizosaccharomyces yeasts with adequate oenological suitability and high capacity for the degradation of malic acid. Despite the almost non-existent number of commercial strains, the use of this yeast genus has recently been recommended by the International Organisation of Vine and Wine (OIV, in French). Thus, in the present study, a large number of Schizosaccharomyces strains were isolated using a selective differential medium. Initially, classic parameters of oenological interest for the use of fermentative strains of Saccharomyces cerevisiae (the most frequently used type of yeast) were assessed. Only five strains of moderate acetic acid production lower than 0.4 g/L were obtained at the end of fermentation. Other, more specific features of this yeast genus' physiology were also studied, including urease activity and the production of pyruvic acid and glycerol. Finally, oenological suitability was determined by comparing selected strains with other Schizosaccharomyces reference and S cerevisiae control strains. Schizosaccharomyces strains produced 80% less urea content, four times higher pyruvic acid levels and 1 g higher glycerol contents than the Saccharomyces reference strains. The results confirmed that it is possible to perform selective processes on microorganisms from the genus Schizosaccharomyces using methodology developed in this work to obtain strains of industrial interest.
add ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
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For further information contact us at helpdesk@openaire.eu61 citations 61 popularity Top 10% influence Top 10% impulse Top 10% Powered by BIP!
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You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
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For further information contact us at helpdesk@openaire.eudescription Publicationkeyboard_double_arrow_right Article , Journal 2017Publisher:Elsevier BV Authors:Ignacio Belda;
Ignacio Belda
Ignacio Belda in OpenAIREJavier Ruiz;
Beata Beisert;Javier Ruiz
Javier Ruiz in OpenAIREEva Navascués;
+5 AuthorsEva Navascués
Eva Navascués in OpenAIREIgnacio Belda;
Ignacio Belda
Ignacio Belda in OpenAIREJavier Ruiz;
Beata Beisert;Javier Ruiz
Javier Ruiz in OpenAIREEva Navascués;
Domingo Marquina; Fernando Calderón; Doris Rauhut;Eva Navascués
Eva Navascués in OpenAIRESantiago Benito;
Santiago Benito
Santiago Benito in OpenAIREAntonio Santos;
Antonio Santos
Antonio Santos in OpenAIREpmid: 28668728
In last years, non-Saccharomyces yeasts have emerged as innovative tools to improve wine quality, being able to modify the concentration of sensory-impact compounds. Among them, varietal thiols released by yeasts, play a key role in the distinctive aroma of certain white wines. In this context, Torulaspora delbrueckii is in the spotlight because of its positive contribution to several wine quality parameters. This work studies the physiological properties of an industrial T. delbrueckii strain, for the production of wines with increased thiol concentrations. IRC7 gene, previously described in S. cerevisiae, has been identified in T. delbrueckii, establishing the genetics basis of its thiol-releasing capability. Fermentations involving T. delbrueckii showed improvements on several parameters (such as glycerol content, ethanol index, and major volatile compounds composition), but especially on thiols release. These results confirm the potential of T. delbrueckii on wine improvement, describing new metabolic features regarding the release of cysteinylated aroma precursors.
International Journa... arrow_drop_down International Journal of Food MicrobiologyArticle . 2017 . Peer-reviewedLicense: Elsevier TDMData sources: Crossrefadd ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://beta.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.1016/j.ijfoodmicro.2017.06.028&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.eu93 citations 93 popularity Top 1% influence Top 10% impulse Top 1% Powered by BIP!
more_vert International Journa... arrow_drop_down International Journal of Food MicrobiologyArticle . 2017 . Peer-reviewedLicense: Elsevier TDMData sources: Crossrefadd ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://beta.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.1016/j.ijfoodmicro.2017.06.028&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.eudescription Publicationkeyboard_double_arrow_right Article , Journal 2017Publisher:Elsevier BV Authors:Ignacio Belda;
Ignacio Belda
Ignacio Belda in OpenAIREJavier Ruiz;
Beata Beisert;Javier Ruiz
Javier Ruiz in OpenAIREEva Navascués;
+5 AuthorsEva Navascués
Eva Navascués in OpenAIREIgnacio Belda;
Ignacio Belda
Ignacio Belda in OpenAIREJavier Ruiz;
Beata Beisert;Javier Ruiz
Javier Ruiz in OpenAIREEva Navascués;
Domingo Marquina; Fernando Calderón; Doris Rauhut;Eva Navascués
Eva Navascués in OpenAIRESantiago Benito;
Santiago Benito
Santiago Benito in OpenAIREAntonio Santos;
Antonio Santos
Antonio Santos in OpenAIREpmid: 28668728
In last years, non-Saccharomyces yeasts have emerged as innovative tools to improve wine quality, being able to modify the concentration of sensory-impact compounds. Among them, varietal thiols released by yeasts, play a key role in the distinctive aroma of certain white wines. In this context, Torulaspora delbrueckii is in the spotlight because of its positive contribution to several wine quality parameters. This work studies the physiological properties of an industrial T. delbrueckii strain, for the production of wines with increased thiol concentrations. IRC7 gene, previously described in S. cerevisiae, has been identified in T. delbrueckii, establishing the genetics basis of its thiol-releasing capability. Fermentations involving T. delbrueckii showed improvements on several parameters (such as glycerol content, ethanol index, and major volatile compounds composition), but especially on thiols release. These results confirm the potential of T. delbrueckii on wine improvement, describing new metabolic features regarding the release of cysteinylated aroma precursors.
International Journa... arrow_drop_down International Journal of Food MicrobiologyArticle . 2017 . Peer-reviewedLicense: Elsevier TDMData sources: Crossrefadd ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://beta.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.1016/j.ijfoodmicro.2017.06.028&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.eu93 citations 93 popularity Top 1% influence Top 10% impulse Top 1% Powered by BIP!
more_vert International Journa... arrow_drop_down International Journal of Food MicrobiologyArticle . 2017 . Peer-reviewedLicense: Elsevier TDMData sources: Crossrefadd ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://beta.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.1016/j.ijfoodmicro.2017.06.028&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.eu