Mixed alcoholic fermentation of Schizosaccharomyces pombe and Lachancea thermotolerans and its influence on mannose-containing polysaccharides wine Composition
Abstract This study researched the winemaking performance of new biotechnology involving the cooperation of Lachancea and Schizosaccharomyces genera in the production of wine. In all fermentations where Lachancea thermotolerans was involved, higher lactic acid concentrations appeared, while all ferm...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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SpringerOpen
2019-02-01
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| Series: | AMB Express |
| Subjects: | |
| Online Access: | http://link.springer.com/article/10.1186/s13568-019-0738-0 |
| _version_ | 1818061373321510912 |
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| author | Ángel Benito Fernando Calderón Santiago Benito |
| author_facet | Ángel Benito Fernando Calderón Santiago Benito |
| author_sort | Ángel Benito |
| collection | DOAJ |
| description | Abstract This study researched the winemaking performance of new biotechnology involving the cooperation of Lachancea and Schizosaccharomyces genera in the production of wine. In all fermentations where Lachancea thermotolerans was involved, higher lactic acid concentrations appeared, while all fermentations where Schizosaccharomyces pombe was involved, lower levels in malic acid concentration took place. The sensorial properties of the final wines varied accordingly. Differences in mouthfeel properties and acidity occurred in the different fermentation trials. Fermentations with the highest concentration of hydrolyzed mannose showed the highest mouthfeel properties, but the lack of acidity reduced their overall impression. Wines made from a combination of L. thermotolerans and S. pombe showed the highest overall impression and were preferred by the tasters due to the balance between mouthfeel properties and acidity. |
| first_indexed | 2024-12-10T13:47:17Z |
| format | Article |
| id | doaj.art-b3e739a32f3d4d7d90a2b2898d86954f |
| institution | Directory Open Access Journal |
| issn | 2191-0855 |
| language | English |
| last_indexed | 2024-12-10T13:47:17Z |
| publishDate | 2019-02-01 |
| publisher | SpringerOpen |
| record_format | Article |
| series | AMB Express |
| spelling | doaj.art-b3e739a32f3d4d7d90a2b2898d86954f2022-12-22T01:46:21ZengSpringerOpenAMB Express2191-08552019-02-01911810.1186/s13568-019-0738-0Mixed alcoholic fermentation of Schizosaccharomyces pombe and Lachancea thermotolerans and its influence on mannose-containing polysaccharides wine CompositionÁngel Benito0Fernando Calderón1Santiago Benito2Department of Chemistry and Food Technology, Polytechnic University of MadridDepartment of Chemistry and Food Technology, Polytechnic University of MadridDepartment of Chemistry and Food Technology, Polytechnic University of MadridAbstract This study researched the winemaking performance of new biotechnology involving the cooperation of Lachancea and Schizosaccharomyces genera in the production of wine. In all fermentations where Lachancea thermotolerans was involved, higher lactic acid concentrations appeared, while all fermentations where Schizosaccharomyces pombe was involved, lower levels in malic acid concentration took place. The sensorial properties of the final wines varied accordingly. Differences in mouthfeel properties and acidity occurred in the different fermentation trials. Fermentations with the highest concentration of hydrolyzed mannose showed the highest mouthfeel properties, but the lack of acidity reduced their overall impression. Wines made from a combination of L. thermotolerans and S. pombe showed the highest overall impression and were preferred by the tasters due to the balance between mouthfeel properties and acidity.http://link.springer.com/article/10.1186/s13568-019-0738-0SchizosaccharomycesGalactomanoproteinLachanceaMannoproteinWinePolysaccharides |
| spellingShingle | Ángel Benito Fernando Calderón Santiago Benito Mixed alcoholic fermentation of Schizosaccharomyces pombe and Lachancea thermotolerans and its influence on mannose-containing polysaccharides wine Composition AMB Express Schizosaccharomyces Galactomanoprotein Lachancea Mannoprotein Wine Polysaccharides |
| title | Mixed alcoholic fermentation of Schizosaccharomyces pombe and Lachancea thermotolerans and its influence on mannose-containing polysaccharides wine Composition |
| title_full | Mixed alcoholic fermentation of Schizosaccharomyces pombe and Lachancea thermotolerans and its influence on mannose-containing polysaccharides wine Composition |
| title_fullStr | Mixed alcoholic fermentation of Schizosaccharomyces pombe and Lachancea thermotolerans and its influence on mannose-containing polysaccharides wine Composition |
| title_full_unstemmed | Mixed alcoholic fermentation of Schizosaccharomyces pombe and Lachancea thermotolerans and its influence on mannose-containing polysaccharides wine Composition |
| title_short | Mixed alcoholic fermentation of Schizosaccharomyces pombe and Lachancea thermotolerans and its influence on mannose-containing polysaccharides wine Composition |
| title_sort | mixed alcoholic fermentation of schizosaccharomyces pombe and lachancea thermotolerans and its influence on mannose containing polysaccharides wine composition |
| topic | Schizosaccharomyces Galactomanoprotein Lachancea Mannoprotein Wine Polysaccharides |
| url | http://link.springer.com/article/10.1186/s13568-019-0738-0 |
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