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Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine

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Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine

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dc.contributor.author Berbegal, Carmen es_ES
dc.contributor.author Polo, Lucía es_ES
dc.contributor.author García Esparza, Mª José es_ES
dc.contributor.author Lizama Abad, Victoria es_ES
dc.contributor.author Ferrer, Sergi es_ES
dc.contributor.author Pardo, Isabel es_ES
dc.date.accessioned 2020-12-05T04:32:24Z
dc.date.available 2020-12-05T04:32:24Z
dc.date.issued 2019-04 es_ES
dc.identifier.issn 0740-0020 es_ES
dc.identifier.uri http://hdl.handle.net/10251/156503
dc.description.abstract [EN] Sparkling wine production comprises two successive fermentations performed by Sacharomyces cerevisiae strains. This research aimed to: develop yeast immobilisation processes on two wine-compatible supports; study the effects of yeast type (IOC 18-2007 and 55A) and the immobilisation support type (oak chips and cellulose powder) on the fermentation kinetics, the deposition rate of lees and the volatile composition of the finished sparkling wine; compare the fermentation parameters of the wines inoculated with immobilised or non-immobilised cells. Proper immobilisation of yeast on oak chips and cellulose powder was demonstrated by electron microscopy. Total sugar consumption occurred in under 60 days in all bottles, regardless of the strain used and the way they were inoculated in wine. Deposition of lees was 3-fold faster in the bottles containing immobilised cells than in those with free cells; no addition of adjuvants was necessary. The analysis of the volatile compounds of the finished sparkling wines showed significant differences in the formation of esters, acids, alcohols, aldehydes and lactones according to the yeast and the immobilisation support used. Oak chips were the more appropriate support for yeast immobilisation. No significant differences in the sensorial analysis of the sparkling wines produced by the different strategies were found. es_ES
dc.description.sponsorship This work was supported by the "Programa Valoritxa i Transfereix" 2013 (Ref: UV-CPI13274-159983) of the Universitat de Valencia, Valencia, Spain. This institution has not intervened in the collection, analysis and interpretation of the data, nor in the report writing or the decision to publish the manuscript. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Food Microbiology es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Saccharomyces cerevisiae es_ES
dc.subject Sparkling wine es_ES
dc.subject Immobilisation es_ES
dc.subject Oak chips es_ES
dc.subject Cellulose es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.fm.2018.09.016 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/UV//UV-CPI13274-159983/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Berbegal, C.; Polo, L.; García Esparza, MJ.; Lizama Abad, V.; Ferrer, S.; Pardo, I. (2019). Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine. Food Microbiology. 78:25-37. https://doi.org/10.1016/j.fm.2018.09.016 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.fm.2018.09.016 es_ES
dc.description.upvformatpinicio 25 es_ES
dc.description.upvformatpfin 37 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 78 es_ES
dc.relation.pasarela S\404769 es_ES
dc.contributor.funder Universitat de València es_ES


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