Encapsulación y evaluación de la cepa de Pichia kluyveri YCPUC83 en co-fermentaciones con S. cerevisiae EC1118 en mosto sintético
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Date
2023
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Abstract
Pichia kluyveri is a Non-Saccharomyces yeast that is characterized by its contribution to the aromatic potential of wines. However, it only survives in the first stage of fermentation before Saccharomyces cerevisiae completely dominates the medium. The main objective of this study was to evaluate the potential organoleptic contribution that Pichia kluyveri YCPUC83 has on the aromatic profile of wines obtained in co-fermentation with Saccharomyces cerevisiae EC1118. A sodium alginate-based medium that allows P. kluyveri to be encapsulated was evaluated in order to ensure its viability until the end of fermentation. Then, fermentations with encapsulated and non-encapsulated P. kluyveri were carried out in co-fermentation with S. cerevisiae EC1118 and oenological parameters and sensory profile of the wines were evaluated. The results of this study suggest that the encapsulation technique in P. kluyveri YCPUC83 turns out to be an interesting and innovative alternative for the oenological industry, since it is capable of improving fermentation performance, ensuring viability at the end of fermentation without affecting oenological parameters. On the other hand, co-fermenting with yeast improves the sensory profile of wines, as it demonstrates a clear trend in obtaining floral, fruity and tropical aromas compared to wines obtained by fermentation with S. cerevisiae EC1118.
Description
Tesis (Magíster en Fisiología y Producción Vegetal)--Pontificia Universidad Católica de Chile, 2023
Keywords
Wine aroma, Pichia kluyveri, Sodium alginate, Encapsulation, Coinoculation