The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content

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dc.contributor.authorContreras, A.
dc.contributor.authorHidalgo, C.
dc.contributor.authorSchmidt, S.
dc.contributor.authorHenschke, P. A.
dc.contributor.authorCurtin, C.
dc.contributor.authorVarela, C.
dc.date.accessioned2024-01-10T12:09:17Z
dc.date.available2024-01-10T12:09:17Z
dc.date.issued2015
dc.description.abstractHigh alcohol concentrations reduce the complexity of wine sensory properties. In addition, health and economic drivers have the wine industry actively seeking technologies that facilitate the production of wines with lower alcohol content. One of the simplest approaches to achieve this aim would be the use of wine yeast strains which are less efficient at transforming grape sugars into ethanol, however commercially available wine yeasts produce very similar ethanol yields. Non-conventional yeast, in particular non-Saccharomyces species, have shown potential for producing wines with lower alcohol content. These yeasts are naturally present in the early stages of fermentation but in general are not capable of completing alcoholic fermentation. We have evaluated 48 non-Saccharomyces isolates to identify strains that, with limited aeration and in sequential inoculation regimes with S. cerevisiae, could be used for the production of wine with lower ethanol concentration. Two of these, Torulaspora delbrueckii AWRI1152 and Zygosaccharomyces bailii AWRI1578, enabled the production of wine with reduced ethanol concentration under limited aerobic conditions. Depending on the aeration regime T. delbrueckii AWRI1152 and Z bailii AWRI1578 showed a reduction in ethanol concentration of 1.5% (v/v) and 2.0% (v/v) respectively, compared to the S. cerevisiae anaerobic control. (C) 2015 Elsevier B.V. All rights reserved.
dc.description.funderAustralian Government
dc.description.funderDepartment of Education, Science and Training, Australian Government
dc.description.funderSpanish Ministry of Science and Innovation (Spain)
dc.description.funderAustralia's grapegrowers and winemakers
dc.description.funderBecas Chile Fellowship
dc.fechaingreso.objetodigital26-03-2024
dc.format.extent9 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.ijfoodmicro.2015.03.027
dc.identifier.eissn1879-3460
dc.identifier.issn0168-1605
dc.identifier.pubmedidMEDLINE:25866906
dc.identifier.urihttps://doi.org/10.1016/j.ijfoodmicro.2015.03.027
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/76476
dc.identifier.wosidWOS:000356109100002
dc.information.autorucIngeniería;Contreras A;S/I;250651
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final15
dc.pagina.inicio7
dc.publisherELSEVIER SCIENCE BV
dc.revistaINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
dc.rightsacceso restringido
dc.subjectWine
dc.subjectYeast
dc.subjectNon-Saccharomyces
dc.subjectLow alcohol
dc.subjectOxygen
dc.subjectISSATCHENKIA-ORIENTALIS
dc.subjectMALIC-ACID
dc.subjectENOLOGICAL PROPERTIES
dc.subjectCANDIDA-ZEMPLININA
dc.subjectCHEMOSTAT CULTURES
dc.subjectRED WINES
dc.subjectCEREVISIAE
dc.subjectMETABOLISM
dc.subjectOXYGEN
dc.subjectGRAPE
dc.subject.ods13 Climate Action
dc.subject.odspa13 Acción por el clima
dc.titleThe application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content
dc.typeartículo
dc.volumen205
sipa.codpersvinculados250651
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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