dc.creatorMaturano, Yolanda Paola
dc.creatorMestre Furlani, María Victoria
dc.creatorKuchen, Benjamín
dc.creatorToro, Maria Eugenia
dc.creatorMercado, Laura Analia
dc.creatorVazquez, Fabio
dc.creatorCombina, Mariana
dc.date.accessioned2021-02-03T18:32:33Z
dc.date.accessioned2022-10-15T10:08:22Z
dc.date.available2021-02-03T18:32:33Z
dc.date.available2022-10-15T10:08:22Z
dc.date.created2021-02-03T18:32:33Z
dc.date.issued2019-01
dc.identifierMaturano, Yolanda Paola; Mestre Furlani, María Victoria; Kuchen, Benjamín; Toro, Maria Eugenia; Mercado, Laura Analia; et al.; Optimization of fermentation-relevant factors: A strategy to reduce ethanol in red wine by sequential culture of native yeasts; Elsevier Science; International Journal of Food Microbiology; 289; 1-2019; 40-48
dc.identifier0168-1605
dc.identifierhttp://hdl.handle.net/11336/124640
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4373881
dc.description.abstractCurrent consumer preferences are determined by well-structured, full-bodied wines with a rich flavor and with reduced alcohol levels. One of the strategies for obtaining wines with reduced ethanol content is sequential inoculation of non-Saccharomyces and Saccharomyces cerevisiae yeasts. However, different factors affect the production of metabolites like ethanol, glycerol and acetic acid by inoculated yeasts. In order to obtain low alcohol wines without quality loss, the aims of our study were: i) to determine optimum conditions (fermentation temperature and time of permanence and initial inoculum size of the non-Saccharomyces population at the beginning of the process, prior to inoculation with S. cerevisiae); ii) to validate the optimized factors; and iii) to assess sensory quality of the wines obtained after validation. Two combinations of yeasts were used in this study: Hanseniaspora uvarum BHu9/S. cerevisiae BSc114 and Candida membranaefaciens BCm71/S. cerevisiae BSc114. Optimization of three fermentation factors that affect to non-Saccharomyces yeasts prior to S. cerevisiae inoculation was carried out using a Box-Behnken experimental design. Applying the models constructed by Response Surface Methodology, the lowest ethanol production by H. uvarum BHu9/S. cerevisiae BSc114 coculture was obtained when H. uvarum BHu9 was inoculated 48 h 37 min prior to S. cerevisiae inoculation, at a fermentation temperature of 25 °C and at an initial inoculum size of 5 × 106 cells/mL. Lowest alcohol production with C. membranaefaciens BCm71/S. cerevisiae BSc114 was observed when C. membranaefaciens BCm71 was inoculated 24 h 15 min prior to S. cerevisiae at a fermentation temperature of 24.94 °C and at an initial inoculum size of 2.72 × 106 cells/mL. The optimized conditions of the two co-cultures were subsequently submitted to labscale validation. Both proposed strategies yielded ethanol levels that were significantly lower than control cultures (S. cerevisiae). Wines fermented with non-Saccharomyces/Saccharomyces co-cultures under optimized conditions were also associated with higher aromatic complexity characterized by the presence of red fruit aromas, whereas wines obtained with S. cerevisiae BSc114 were described by parameters linked with high ethanol levels.
dc.languageeng
dc.publisherElsevier Science
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0168160518305300
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.ijfoodmicro.2018.08.016
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectBOX-BEHNKEN DESIGN
dc.subjectFERMENTATION-RELEVANT FACTORS
dc.subjectNON-SACCHAROMYCES NATIVE YEASTS
dc.subjectREDUCED ETHANOL WINES
dc.subjectSEQUENTIAL CULTURE
dc.titleOptimization of fermentation-relevant factors: A strategy to reduce ethanol in red wine by sequential culture of native yeasts
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


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