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dc.contributor.author
Mestre Furlani, María Victoria
dc.contributor.author
Maturano, Yolanda Paola
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Gallardo Leiva, María Candelaria
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Combina, Mariana
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Mercado, Laura Analia
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Toro, Maria Eugenia
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Carrau, Francisco
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Vazquez, Fabio
dc.contributor.author
Dellacassa Beltrame, Eduardo
dc.date.available
2022-04-29T01:36:47Z
dc.date.issued
2019-07
dc.identifier.citation
Mestre Furlani, María Victoria; Maturano, Yolanda Paola; Gallardo Leiva, María Candelaria; Combina, Mariana; Mercado, Laura Analia; et al.; Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts; Multidisciplinary Digital Publishing Institute; Fermentation; 5; 3; 7-2019; 1-15
dc.identifier.issn
2311-5637
dc.identifier.uri
http://hdl.handle.net/11336/156060
dc.description.abstract
It is well known that high ethanol levels in wines adversely affect the perception of new wine consumers. Moreover, numerous issues, such as civil restrictions, health risk and trade barriers, are associated with high ethanol concentrations. Several strategies have been proposed to produce wines with lower alcoholic content, one simple and inexpensive approach being the use of new wine native yeasts with less efficiency in sugar to ethanol conversion. Nevertheless, it is also necessary that these yeasts do not impair the quality of wine. In this work, we tested the effect of sequential culture between Hanseniaspora uvarum BHu9 and Saccharomyces cerevisiae BSc114 on ethanol production. Then, the wines produced were analyzed by GC-MS and tested by a sensorial panel. Co-culture had a positive impact on ethanol reduction and sensory profile when compared to the S. cerevisiae monoculture. Wineswithloweralcoholcontentwererelatedtofruity aroma; moreover, color intensity was associated. The wines obtained with S. cerevisiae BSc114 in pure conditions were described by parameters linked with high ethanol levels, such as hotness and astringency. Moreover, floral profile wasrelated to this treatment. Based on these findings, this work provides a contribution to answer the current consumers’ preferences and addresses the main challenges faced by the enological industry.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Multidisciplinary Digital Publishing Institute
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by/2.5/ar/
dc.subject
LOW-ETHANOL WINES
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SEQUENTIAL CULTURE
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HANSENIASPORA UVARUM YEAST
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AROMATIC/SENSORIAL PROFILES
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Bioprocesamiento Tecnológico, Biocatálisis, Fermentación
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Biotecnología Industrial
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2022-04-20T14:52:17Z
dc.journal.volume
5
dc.journal.number
3
dc.journal.pagination
1-15
dc.journal.pais
Suiza
dc.journal.ciudad
Basilea
dc.description.fil
Fil: Mestre Furlani, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
dc.description.fil
Fil: Maturano, Yolanda Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
dc.description.fil
Fil: Gallardo Leiva, María Candelaria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
dc.description.fil
Fil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
dc.description.fil
Fil: Mercado, Laura Analia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
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Fil: Toro, Maria Eugenia. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
dc.description.fil
Fil: Carrau, Francisco. Universidad de la República. Facultad de Química; Uruguay
dc.description.fil
Fil: Vazquez, Fabio. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
dc.description.fil
Fil: Dellacassa Beltrame, Eduardo. Universidad de la República. Facultad de Química; Uruguay
dc.journal.title
Fermentation
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2311-5637/5/3/65
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.3390/fermentation5030065
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