The impact of oxygen on the final alcohol content of wine fermented by a mixed starter culture
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| 024 | 7 | 0 | |a 10.1007/s00253-014-6321-3 |2 doi |
| 035 | |a (NATIONALLICENCE)springer-10.1007/s00253-014-6321-3 | ||
| 245 | 0 | 4 | |a The impact of oxygen on the final alcohol content of wine fermented by a mixed starter culture |h [Elektronische Daten] |c [Pilar Morales, Virginia Rojas, Manuel Quirós, Ramon Gonzalez] |
| 520 | 3 | |a We have developed a wine fermentation procedure that takes advantage of the metabolic features of a previously characterized Metschnikowia pulcherrima strain in order to reduce ethanol production. It involves the use of M. pulcherrima/Saccharomyces cerevisiae mixed cultures, controlled oxygenation conditions during the first 48h of fermentation, and anaerobic conditions thereafter. The influence of different oxygenation regimes and initial inoculum composition on yeast physiology and final ethanol content was studied. The impact of oxygenation on yeast physiology goes beyond the first aerated step and influences yields and survival rates during the anaerobic stage. The activity of M. pulcherrima in mixed oxygenated cultures resulted in a clear reduction in ethanol yield, as compared to S. cerevisiae. Despite relatively low initial cell numbers, S. cerevisiae always predominated in mixed cultures by the end of the fermentation process. Strain replacement was faster under low oxygenation levels. M. pulcherrima confers an additional advantage in terms of dissolved oxygen, which drops to zero after a few hours of culture, even under highly aerated conditions, and this holds true for mixed cultures. Alcohol reduction values about 3.7% (v/v) were obtained for mixed cultures under high aeration, but they were associated to unacceptable volatile acidity levels. In contrast, under optimized conditions, only 0.35g/L acetic acid was produced, for an alcohol reduction of 2.2% (v/v), and almost null dissolved oxygen during the process. | |
| 540 | |a The Author(s), 2015 | ||
| 690 | 7 | |a Low alcohol |2 nationallicence | |
| 690 | 7 | |a Non- Saccharomyces yeast |2 nationallicence | |
| 690 | 7 | |a Respiratory quotient |2 nationallicence | |
| 690 | 7 | |a Dissolved oxygen |2 nationallicence | |
| 690 | 7 | |a Volatile acidity |2 nationallicence | |
| 700 | 1 | |a Morales |D Pilar |u Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de la Rioja, Gobierno de La Rioja), Logroño, La Rioja, Spain |4 aut | |
| 700 | 1 | |a Rojas |D Virginia |u Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de la Rioja, Gobierno de La Rioja), Logroño, La Rioja, Spain |4 aut | |
| 700 | 1 | |a Quirós |D Manuel |u Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de la Rioja, Gobierno de La Rioja), Logroño, La Rioja, Spain |4 aut | |
| 700 | 1 | |a Gonzalez |D Ramon |u Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de la Rioja, Gobierno de La Rioja), Logroño, La Rioja, Spain |4 aut | |
| 773 | 0 | |t Applied Microbiology and Biotechnology |d Springer Berlin Heidelberg |g 99/9(2015-05-01), 3993-4003 |x 0175-7598 |q 99:9<3993 |1 2015 |2 99 |o 253 | |
| 856 | 4 | 0 | |u https://doi.org/10.1007/s00253-014-6321-3 |q text/html |z Onlinezugriff via DOI |
| 898 | |a BK010053 |b XK010053 |c XK010000 | ||
| 900 | 7 | |a Metadata rights reserved |b Springer special CC-BY-NC licence |2 nationallicence | |
| 908 | |D 1 |a research-article |2 jats | ||
| 949 | |B NATIONALLICENCE |F NATIONALLICENCE |b NL-springer | ||
| 950 | |B NATIONALLICENCE |P 856 |E 40 |u https://doi.org/10.1007/s00253-014-6321-3 |q text/html |z Onlinezugriff via DOI | ||
| 950 | |B NATIONALLICENCE |P 700 |E 1- |a Morales |D Pilar |u Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de la Rioja, Gobierno de La Rioja), Logroño, La Rioja, Spain |4 aut | ||
| 950 | |B NATIONALLICENCE |P 700 |E 1- |a Rojas |D Virginia |u Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de la Rioja, Gobierno de La Rioja), Logroño, La Rioja, Spain |4 aut | ||
| 950 | |B NATIONALLICENCE |P 700 |E 1- |a Quirós |D Manuel |u Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de la Rioja, Gobierno de La Rioja), Logroño, La Rioja, Spain |4 aut | ||
| 950 | |B NATIONALLICENCE |P 700 |E 1- |a Gonzalez |D Ramon |u Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de la Rioja, Gobierno de La Rioja), Logroño, La Rioja, Spain |4 aut | ||
| 950 | |B NATIONALLICENCE |P 773 |E 0- |t Applied Microbiology and Biotechnology |d Springer Berlin Heidelberg |g 99/9(2015-05-01), 3993-4003 |x 0175-7598 |q 99:9<3993 |1 2015 |2 99 |o 253 | ||