Izvorni znanstveni članak
https://doi.org/10.17113/ftb.54.02.16.4220
Quality and Composition of Airén Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae
Ángel Benito
; Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, ES-28040 Madrid, Spain
Fernando Calderón
; Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, ES-28040 Madrid, Spain
Felipe Palomero
; Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, ES-28040 Madrid, Spain
Santiago Benito
; Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, ES-28040 Madrid, Spain
Sažetak
This study evaluates the influence of Lachancea thermotolerans on low-acidity Airén grape must from the south of Spain. For this purpose, combined fermentations with Lachancea thermotolerans and Saccharomyces cerevisiae were compared to a single fermentation by S. cerevisiae. Results of all developed analyses showed significant differences in several parameters including acidity, population growth kinetics, concentration of amino acids, volatile and non-volatile compounds, and sensorial parameters. The Airén wine quality increased mainly due to the acidification by L. thermotolerans. The acidification process caused a lactic acid increment of 3.18 g/L and a reduction of 0.22 in pH compared to the control fermentation, performed by S. cerevisiae.
Ključne riječi
Airén wine; Lachancea thermotolerans and Saccharomyces cerevisiae; l-lactic and pyruvic acid; glycerol and ethanol; amino acids and biogenic amines; combined fermentation
Hrčak ID:
160330
URI
Datum izdavanja:
24.6.2016.
Posjeta: 2.319 *