Selection of Glycolytically Inefficient Yeasts for Reducing the Alcohol Content of Wines from Hot Regions

Abstract The selection of glycolytically inefficient yeasts is of interest for producing wines with less ethanol, especially when they can also improve their sensorial properties. The selection criteria used in the present study included low fermentative power and high production of secondary metabo...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Loira, Iris [verfasserIn] Morata, Antonio [verfasserIn] González, Carmen [verfasserIn] Suárez-Lepe, José Antonio [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2011

Schlagwörter:	Reduction of alcohol content Oenology of hot regions

Übergeordnetes Werk:	Enthalten in: Food and bioprocess technology - New York, NY : Springer Science + Business Media, LLC, 2008, 5(2011), 7 vom: 28. Mai, Seite 2787-2796
Übergeordnetes Werk:	volume:5 ; year:2011 ; number:7 ; day:28 ; month:05 ; pages:2787-2796

Links:	Volltext

DOI / URN:	10.1007/s11947-011-0604-9

Katalog-ID:	SPR023085991

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520			\|a Abstract The selection of glycolytically inefficient yeasts is of interest for producing wines with less ethanol, especially when they can also improve their sensorial properties. The selection criteria used in the present study included low fermentative power and high production of secondary metabolites with a positive sensorial impact on red wine. Yeast strains were assayed at different must sugar concentrations and fermentation temperatures. Gas chromatograph with a flame ionisation detector was used to determine volatile glycolytic metabolites, and enzyme tests were employed to determine non-volatile compounds. Taking both laboratory and winery experimental results together, strain TP2A16 was found to show glycolytic inefficiency, reducing the mean ethanol content by 1% by volume in fermentations at 25 °C. From a sensorial point of view, this strain showed good production of glycerine and ethyl lactate. It also showed good production of acetaldehyde, which favours the production of stable pigments.
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912			\|a GBV_ILN_2009
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912			\|a GBV_ILN_2048
912			\|a GBV_ILN_2049
912			\|a GBV_ILN_2050
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912			\|a GBV_ILN_2232
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allfields	10.1007/s11947-011-0604-9 doi (DE-627)SPR023085991 (SPR)s11947-011-0604-9-e DE-627 ger DE-627 rakwb eng 660 ASE 58.34 bkl Loira, Iris verfasserin aut Selection of Glycolytically Inefficient Yeasts for Reducing the Alcohol Content of Wines from Hot Regions 2011 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The selection of glycolytically inefficient yeasts is of interest for producing wines with less ethanol, especially when they can also improve their sensorial properties. The selection criteria used in the present study included low fermentative power and high production of secondary metabolites with a positive sensorial impact on red wine. Yeast strains were assayed at different must sugar concentrations and fermentation temperatures. Gas chromatograph with a flame ionisation detector was used to determine volatile glycolytic metabolites, and enzyme tests were employed to determine non-volatile compounds. Taking both laboratory and winery experimental results together, strain TP2A16 was found to show glycolytic inefficiency, reducing the mean ethanol content by 1% by volume in fermentations at 25 °C. From a sensorial point of view, this strain showed good production of glycerine and ethyl lactate. It also showed good production of acetaldehyde, which favours the production of stable pigments. Reduction of alcohol content (dpeaa)DE-He213 Oenology of hot regions (dpeaa)DE-He213 Morata, Antonio verfasserin aut González, Carmen verfasserin aut Suárez-Lepe, José Antonio verfasserin aut Enthalten in Food and bioprocess technology New York, NY : Springer Science + Business Media, LLC, 2008 5(2011), 7 vom: 28. Mai, Seite 2787-2796 (DE-627)566012294 (DE-600)2425455-1 1935-5149 nnns volume:5 year:2011 number:7 day:28 month:05 pages:2787-2796 https://dx.doi.org/10.1007/s11947-011-0604-9 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 ASE AR 5 2011 7 28 05 2787-2796
spelling	10.1007/s11947-011-0604-9 doi (DE-627)SPR023085991 (SPR)s11947-011-0604-9-e DE-627 ger DE-627 rakwb eng 660 ASE 58.34 bkl Loira, Iris verfasserin aut Selection of Glycolytically Inefficient Yeasts for Reducing the Alcohol Content of Wines from Hot Regions 2011 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The selection of glycolytically inefficient yeasts is of interest for producing wines with less ethanol, especially when they can also improve their sensorial properties. The selection criteria used in the present study included low fermentative power and high production of secondary metabolites with a positive sensorial impact on red wine. Yeast strains were assayed at different must sugar concentrations and fermentation temperatures. Gas chromatograph with a flame ionisation detector was used to determine volatile glycolytic metabolites, and enzyme tests were employed to determine non-volatile compounds. Taking both laboratory and winery experimental results together, strain TP2A16 was found to show glycolytic inefficiency, reducing the mean ethanol content by 1% by volume in fermentations at 25 °C. From a sensorial point of view, this strain showed good production of glycerine and ethyl lactate. It also showed good production of acetaldehyde, which favours the production of stable pigments. Reduction of alcohol content (dpeaa)DE-He213 Oenology of hot regions (dpeaa)DE-He213 Morata, Antonio verfasserin aut González, Carmen verfasserin aut Suárez-Lepe, José Antonio verfasserin aut Enthalten in Food and bioprocess technology New York, NY : Springer Science + Business Media, LLC, 2008 5(2011), 7 vom: 28. Mai, Seite 2787-2796 (DE-627)566012294 (DE-600)2425455-1 1935-5149 nnns volume:5 year:2011 number:7 day:28 month:05 pages:2787-2796 https://dx.doi.org/10.1007/s11947-011-0604-9 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 ASE AR 5 2011 7 28 05 2787-2796
allfields_unstemmed	10.1007/s11947-011-0604-9 doi (DE-627)SPR023085991 (SPR)s11947-011-0604-9-e DE-627 ger DE-627 rakwb eng 660 ASE 58.34 bkl Loira, Iris verfasserin aut Selection of Glycolytically Inefficient Yeasts for Reducing the Alcohol Content of Wines from Hot Regions 2011 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The selection of glycolytically inefficient yeasts is of interest for producing wines with less ethanol, especially when they can also improve their sensorial properties. The selection criteria used in the present study included low fermentative power and high production of secondary metabolites with a positive sensorial impact on red wine. Yeast strains were assayed at different must sugar concentrations and fermentation temperatures. Gas chromatograph with a flame ionisation detector was used to determine volatile glycolytic metabolites, and enzyme tests were employed to determine non-volatile compounds. Taking both laboratory and winery experimental results together, strain TP2A16 was found to show glycolytic inefficiency, reducing the mean ethanol content by 1% by volume in fermentations at 25 °C. From a sensorial point of view, this strain showed good production of glycerine and ethyl lactate. It also showed good production of acetaldehyde, which favours the production of stable pigments. Reduction of alcohol content (dpeaa)DE-He213 Oenology of hot regions (dpeaa)DE-He213 Morata, Antonio verfasserin aut González, Carmen verfasserin aut Suárez-Lepe, José Antonio verfasserin aut Enthalten in Food and bioprocess technology New York, NY : Springer Science + Business Media, LLC, 2008 5(2011), 7 vom: 28. Mai, Seite 2787-2796 (DE-627)566012294 (DE-600)2425455-1 1935-5149 nnns volume:5 year:2011 number:7 day:28 month:05 pages:2787-2796 https://dx.doi.org/10.1007/s11947-011-0604-9 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 ASE AR 5 2011 7 28 05 2787-2796
allfieldsGer	10.1007/s11947-011-0604-9 doi (DE-627)SPR023085991 (SPR)s11947-011-0604-9-e DE-627 ger DE-627 rakwb eng 660 ASE 58.34 bkl Loira, Iris verfasserin aut Selection of Glycolytically Inefficient Yeasts for Reducing the Alcohol Content of Wines from Hot Regions 2011 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The selection of glycolytically inefficient yeasts is of interest for producing wines with less ethanol, especially when they can also improve their sensorial properties. The selection criteria used in the present study included low fermentative power and high production of secondary metabolites with a positive sensorial impact on red wine. Yeast strains were assayed at different must sugar concentrations and fermentation temperatures. Gas chromatograph with a flame ionisation detector was used to determine volatile glycolytic metabolites, and enzyme tests were employed to determine non-volatile compounds. Taking both laboratory and winery experimental results together, strain TP2A16 was found to show glycolytic inefficiency, reducing the mean ethanol content by 1% by volume in fermentations at 25 °C. From a sensorial point of view, this strain showed good production of glycerine and ethyl lactate. It also showed good production of acetaldehyde, which favours the production of stable pigments. Reduction of alcohol content (dpeaa)DE-He213 Oenology of hot regions (dpeaa)DE-He213 Morata, Antonio verfasserin aut González, Carmen verfasserin aut Suárez-Lepe, José Antonio verfasserin aut Enthalten in Food and bioprocess technology New York, NY : Springer Science + Business Media, LLC, 2008 5(2011), 7 vom: 28. Mai, Seite 2787-2796 (DE-627)566012294 (DE-600)2425455-1 1935-5149 nnns volume:5 year:2011 number:7 day:28 month:05 pages:2787-2796 https://dx.doi.org/10.1007/s11947-011-0604-9 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 ASE AR 5 2011 7 28 05 2787-2796
allfieldsSound	10.1007/s11947-011-0604-9 doi (DE-627)SPR023085991 (SPR)s11947-011-0604-9-e DE-627 ger DE-627 rakwb eng 660 ASE 58.34 bkl Loira, Iris verfasserin aut Selection of Glycolytically Inefficient Yeasts for Reducing the Alcohol Content of Wines from Hot Regions 2011 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The selection of glycolytically inefficient yeasts is of interest for producing wines with less ethanol, especially when they can also improve their sensorial properties. The selection criteria used in the present study included low fermentative power and high production of secondary metabolites with a positive sensorial impact on red wine. Yeast strains were assayed at different must sugar concentrations and fermentation temperatures. Gas chromatograph with a flame ionisation detector was used to determine volatile glycolytic metabolites, and enzyme tests were employed to determine non-volatile compounds. Taking both laboratory and winery experimental results together, strain TP2A16 was found to show glycolytic inefficiency, reducing the mean ethanol content by 1% by volume in fermentations at 25 °C. From a sensorial point of view, this strain showed good production of glycerine and ethyl lactate. It also showed good production of acetaldehyde, which favours the production of stable pigments. Reduction of alcohol content (dpeaa)DE-He213 Oenology of hot regions (dpeaa)DE-He213 Morata, Antonio verfasserin aut González, Carmen verfasserin aut Suárez-Lepe, José Antonio verfasserin aut Enthalten in Food and bioprocess technology New York, NY : Springer Science + Business Media, LLC, 2008 5(2011), 7 vom: 28. Mai, Seite 2787-2796 (DE-627)566012294 (DE-600)2425455-1 1935-5149 nnns volume:5 year:2011 number:7 day:28 month:05 pages:2787-2796 https://dx.doi.org/10.1007/s11947-011-0604-9 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 ASE AR 5 2011 7 28 05 2787-2796
language	English
source	Enthalten in Food and bioprocess technology 5(2011), 7 vom: 28. Mai, Seite 2787-2796 volume:5 year:2011 number:7 day:28 month:05 pages:2787-2796
sourceStr	Enthalten in Food and bioprocess technology 5(2011), 7 vom: 28. Mai, Seite 2787-2796 volume:5 year:2011 number:7 day:28 month:05 pages:2787-2796
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	Reduction of alcohol content Oenology of hot regions
dewey-raw	660
isfreeaccess_bool	false
container_title	Food and bioprocess technology
authorswithroles_txt_mv	Loira, Iris @@aut@@ Morata, Antonio @@aut@@ González, Carmen @@aut@@ Suárez-Lepe, José Antonio @@aut@@
publishDateDaySort_date	2011-05-28T00:00:00Z
hierarchy_top_id	566012294
dewey-sort	3660
id	SPR023085991
language_de	englisch
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author	Loira, Iris
spellingShingle	Loira, Iris ddc 660 bkl 58.34 misc Reduction of alcohol content misc Oenology of hot regions Selection of Glycolytically Inefficient Yeasts for Reducing the Alcohol Content of Wines from Hot Regions
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topic_title	660 ASE 58.34 bkl Selection of Glycolytically Inefficient Yeasts for Reducing the Alcohol Content of Wines from Hot Regions Reduction of alcohol content (dpeaa)DE-He213 Oenology of hot regions (dpeaa)DE-He213
topic	ddc 660 bkl 58.34 misc Reduction of alcohol content misc Oenology of hot regions
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title	Selection of Glycolytically Inefficient Yeasts for Reducing the Alcohol Content of Wines from Hot Regions
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title_full	Selection of Glycolytically Inefficient Yeasts for Reducing the Alcohol Content of Wines from Hot Regions
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author_browse	Loira, Iris Morata, Antonio González, Carmen Suárez-Lepe, José Antonio
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title_sort	selection of glycolytically inefficient yeasts for reducing the alcohol content of wines from hot regions
title_auth	Selection of Glycolytically Inefficient Yeasts for Reducing the Alcohol Content of Wines from Hot Regions
abstract	Abstract The selection of glycolytically inefficient yeasts is of interest for producing wines with less ethanol, especially when they can also improve their sensorial properties. The selection criteria used in the present study included low fermentative power and high production of secondary metabolites with a positive sensorial impact on red wine. Yeast strains were assayed at different must sugar concentrations and fermentation temperatures. Gas chromatograph with a flame ionisation detector was used to determine volatile glycolytic metabolites, and enzyme tests were employed to determine non-volatile compounds. Taking both laboratory and winery experimental results together, strain TP2A16 was found to show glycolytic inefficiency, reducing the mean ethanol content by 1% by volume in fermentations at 25 °C. From a sensorial point of view, this strain showed good production of glycerine and ethyl lactate. It also showed good production of acetaldehyde, which favours the production of stable pigments.
abstractGer	Abstract The selection of glycolytically inefficient yeasts is of interest for producing wines with less ethanol, especially when they can also improve their sensorial properties. The selection criteria used in the present study included low fermentative power and high production of secondary metabolites with a positive sensorial impact on red wine. Yeast strains were assayed at different must sugar concentrations and fermentation temperatures. Gas chromatograph with a flame ionisation detector was used to determine volatile glycolytic metabolites, and enzyme tests were employed to determine non-volatile compounds. Taking both laboratory and winery experimental results together, strain TP2A16 was found to show glycolytic inefficiency, reducing the mean ethanol content by 1% by volume in fermentations at 25 °C. From a sensorial point of view, this strain showed good production of glycerine and ethyl lactate. It also showed good production of acetaldehyde, which favours the production of stable pigments.
abstract_unstemmed	Abstract The selection of glycolytically inefficient yeasts is of interest for producing wines with less ethanol, especially when they can also improve their sensorial properties. The selection criteria used in the present study included low fermentative power and high production of secondary metabolites with a positive sensorial impact on red wine. Yeast strains were assayed at different must sugar concentrations and fermentation temperatures. Gas chromatograph with a flame ionisation detector was used to determine volatile glycolytic metabolites, and enzyme tests were employed to determine non-volatile compounds. Taking both laboratory and winery experimental results together, strain TP2A16 was found to show glycolytic inefficiency, reducing the mean ethanol content by 1% by volume in fermentations at 25 °C. From a sensorial point of view, this strain showed good production of glycerine and ethyl lactate. It also showed good production of acetaldehyde, which favours the production of stable pigments.
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title_short	Selection of Glycolytically Inefficient Yeasts for Reducing the Alcohol Content of Wines from Hot Regions
url	https://dx.doi.org/10.1007/s11947-011-0604-9
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author2	Morata, Antonio González, Carmen Suárez-Lepe, José Antonio
author2Str	Morata, Antonio González, Carmen Suárez-Lepe, José Antonio
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doi_str	10.1007/s11947-011-0604-9
up_date	2024-07-03T16:46:12.788Z
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Selection of Glycolytically Inefficient Yeasts for Reducing the Alcohol Content of Wines from Hot Regions

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