Influence of a mixed culture with Debaryomyces vanriji and Saccharomyces cerevisiae on the volatiles of a Muscat wine

Simple item page
dc.contributor.authorGarcia, A
dc.contributor.authorCarcel, C
dc.contributor.authorDulau, L
dc.contributor.authorSamson, A
dc.contributor.authorAguera, E
dc.contributor.authorAgosin, E
dc.contributor.authorGunata, Z
dc.date.accessioned2024-01-10T12:06:02Z
dc.date.available2024-01-10T12:06:02Z
dc.date.issued2002
dc.description.abstractA non-Saccharomyces yeast strain, Debaryomyces vanriji, isolated from grape berry flora was found to Influence wine volatiles of the cv. Muscat of Frontignan when co-cultured with native or inoculated with a selected strain of Saccharomyces cerevisiae during fermentation. The concentrations of several volatiles were significantly different (p < 0.05) between the control and the 2 wines inoculated with D. vanriji. The latter were richer in fatty acids, esters, and terpenols. The increase in geraniol concentration In D. vanriji wines could be attributed to the hydrolysis of the corresponding glucosidic precursor by D. vanriji &beta;-glucosidase. D. vanriji inoculated musts showed higher levels of &beta;-glucosidase activity through fermentation compared to the control sample.
dc.fechaingreso.objetodigital2024-05-07
dc.format.extent6 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1111/j.1365-2621.2002.tb09466.x
dc.identifier.issn0022-1147
dc.identifier.urihttps://doi.org/10.1111/j.1365-2621.2002.tb09466.x
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/76106
dc.identifier.wosidWOS:000175794600042
dc.information.autorucIngeniería;Agosin E;S/I;99630
dc.issue.numero3
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final1143
dc.pagina.inicio1138
dc.publisherINST FOOD TECHNOLOGISTS
dc.revistaJOURNAL OF FOOD SCIENCE
dc.rightsacceso restringido
dc.subjectDebaryomyces vanriji
dc.subjectSaccharomyces cerevisiae
dc.subjectwine
dc.subjectbeta-glucosidase
dc.subjectvolatiles
dc.subjectBETA-GLUCOSIDASE
dc.subjectCANDIDA-WICKERHAMII
dc.subjectPURIFICATION
dc.subjectGRAPE
dc.subjectCELLODEXTRINS
dc.subjectWINEMAKING
dc.subjectHYDROLYSIS
dc.subjectGLYCOSIDES
dc.subjectPHENOLS
dc.subjectMEYER
dc.subject.ods13 Climate Action
dc.subject.odspa13 Acción por el clima
dc.titleInfluence of a mixed culture with Debaryomyces vanriji and Saccharomyces cerevisiae on the volatiles of a Muscat wine
dc.typeartículo
dc.volumen67
sipa.codpersvinculados99630
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Influence of a mixed culture with Debaryomyces vanriji and Saccharomyces cerevisiae on the volatiles of a Muscat wine.pdf
Size:
2.67 KB
Format:
Adobe Portable Document Format
Description:
Download
Collections
Artículos de revistas