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dc.contributor.author
Ale, Cesar Emmanuel
dc.contributor.author
Morata, Vilma Ines
dc.contributor.author
Carrión Cervantes, Raúl Orlando
dc.contributor.author
Pasteris, Sergio Enrique
dc.date.available
2018-07-11T20:57:14Z
dc.date.issued
2016-08
dc.identifier.citation
Ale, Cesar Emmanuel; Morata, Vilma Ines; Carrión Cervantes, Raúl Orlando; Pasteris, Sergio Enrique; Fermentation Performance of Selected Microorganisms in Malbec Musts under Two Different Wine Making Conditions; Academia Publishing; Academia Journal of Microbiology Research; 4; 8; 8-2016; 109-117
dc.identifier.issn
2315-7771
dc.identifier.uri
http://hdl.handle.net/11336/51806
dc.description.abstract
This work evaluates the fermentation performance of simultaneous cultures of selected indigenous Saccharomyces cerevisiae mc2, Kloeckera apiculata mF and Oenococcus oeni X2L in Malbec musts. Fermentations (3 l) were carried out at the pilot plant under two conditions: 1-initial pH 5.5, 60.24 mg/l SO2, 26°C) and 2-initial pH 3.8, 125 mg/l SO2, 28°C), using different culture combinations and S.cerevisiae IOC 18-2007 as control. The final wine densities were 0.992-0.997 g/l (10 days). Microorganisms grew in all conditions. Yeasts prevailed, especially S. cerevisiae (108 CFU/ml) while O. oeni reached 107 CFU/ml. Total reducing sugars consumption was >80% and full malate consumption was observed in all musts inoculated with O. oeni. Ethanol formation corresponded to Malbec variety (310-342 mM), while total acidity did not exceed organoleptic quality limit (4.6-6.49 g/l). Glycerol production was ~84.3-95.1 mM. Among tested esters, ethyl acetate/2-phenyl ethyl acetate showed highest concentration. The sensoryanalysis showed the highest scores for visual descriptors (fluency, color intensity and tonality), olfactory intensity, taste descriptors and general harmony. Thus, we propose an inoculation condition using a mixed yeasts-O.oeni culture and an optimal statistical point to improve microbial performance to obtain quality Malbec wines enhancing body and sensorial properties.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Academia Publishing
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by/2.5/ar/
dc.subject
Malbec Wine
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Fermentation
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Mixed Yeasts Culture
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Oenococcus Oenii
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Glycerol
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Otras Ciencias Biológicas
dc.subject.classification
Ciencias Biológicas
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CIENCIAS NATURALES Y EXACTAS
dc.title
Fermentation Performance of Selected Microorganisms in Malbec Musts under Two Different Wine Making Conditions
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-06-28T13:58:02Z
dc.journal.volume
4
dc.journal.number
8
dc.journal.pagination
109-117
dc.journal.pais
Estados Unidos
dc.journal.ciudad
Nueva York
dc.description.fil
Fil: Ale, Cesar Emmanuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
dc.description.fil
Fil: Morata, Vilma Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina
dc.description.fil
Fil: Carrión Cervantes, Raúl Orlando. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina
dc.description.fil
Fil: Pasteris, Sergio Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
dc.journal.title
Academia Journal of Microbiology Research
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://academiapublishing.org/journals/ajmr/abstract/2016/Aug/Ale%20et%20al.htm
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.15413/ajmr.2016.0118
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