Mixed fermentation with Metschnikowia pulcherrima using different grape varieties
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.5/18267 |
Resumo: | The study and use of non-Saccharomyces yeasts to wine improvement and diversification has gained considerable relevance in recent years. The present work reports a pilot-scale winery assay of mixed fermentation with a commercial strain of Metschnikowia pulcherrima, tested in five white and nine red grape varieties. Two modalities were assayed, one with the addition of M. pulcherrima at time zero and addition of Saccharomyces cerevisiae after 24 h, and a control using only S. cerevisiae at time zero. Fermentation was monitored by daily measurement of density and temperature. Wine physicochemical analysis was performed after winemaking and repeated after four years of aging. Variance and multivariate analysis were used to examine these data. Triangle and ranking tests were performed on the wines obtained, using an experienced sensory panel. Alcoholic fermentation proceeded smoothly until there was complete consumption of the sugars. M. pulcherrima in mixed fermentation, although mainly recommended for white wine, was also tested for red wines. These wines generally presented higher glycerol, reducing sugars and total dry matter, and lower alcohol content, in line with the current market trend. Significant sensory di erences among modalities were only obtained for three varieties. Results emphasized that grape variety is a relevant factor in studies with non-Saccharomyces yeasts |
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Mixed fermentation with Metschnikowia pulcherrima using different grape varietiesmixed fermentationsMetschnikowia pulcherrimawinegrape varietysensory analysisThe study and use of non-Saccharomyces yeasts to wine improvement and diversification has gained considerable relevance in recent years. The present work reports a pilot-scale winery assay of mixed fermentation with a commercial strain of Metschnikowia pulcherrima, tested in five white and nine red grape varieties. Two modalities were assayed, one with the addition of M. pulcherrima at time zero and addition of Saccharomyces cerevisiae after 24 h, and a control using only S. cerevisiae at time zero. Fermentation was monitored by daily measurement of density and temperature. Wine physicochemical analysis was performed after winemaking and repeated after four years of aging. Variance and multivariate analysis were used to examine these data. Triangle and ranking tests were performed on the wines obtained, using an experienced sensory panel. Alcoholic fermentation proceeded smoothly until there was complete consumption of the sugars. M. pulcherrima in mixed fermentation, although mainly recommended for white wine, was also tested for red wines. These wines generally presented higher glycerol, reducing sugars and total dry matter, and lower alcohol content, in line with the current market trend. Significant sensory di erences among modalities were only obtained for three varieties. Results emphasized that grape variety is a relevant factor in studies with non-Saccharomyces yeastsMDPIRepositório da Universidade de LisboaDuarte, Filomena L.Egipto, RicardoBaleiras-Couto, M. Margarida2019-09-04T09:22:53Z20192019-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/18267engFermentation 2019, 5, 5910.3390/fermentation5030059info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:47:52Zoai:www.repository.utl.pt:10400.5/18267Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:03:20.718290Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Mixed fermentation with Metschnikowia pulcherrima using different grape varieties |
title |
Mixed fermentation with Metschnikowia pulcherrima using different grape varieties |
spellingShingle |
Mixed fermentation with Metschnikowia pulcherrima using different grape varieties Duarte, Filomena L. mixed fermentations Metschnikowia pulcherrima wine grape variety sensory analysis |
title_short |
Mixed fermentation with Metschnikowia pulcherrima using different grape varieties |
title_full |
Mixed fermentation with Metschnikowia pulcherrima using different grape varieties |
title_fullStr |
Mixed fermentation with Metschnikowia pulcherrima using different grape varieties |
title_full_unstemmed |
Mixed fermentation with Metschnikowia pulcherrima using different grape varieties |
title_sort |
Mixed fermentation with Metschnikowia pulcherrima using different grape varieties |
author |
Duarte, Filomena L. |
author_facet |
Duarte, Filomena L. Egipto, Ricardo Baleiras-Couto, M. Margarida |
author_role |
author |
author2 |
Egipto, Ricardo Baleiras-Couto, M. Margarida |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
Duarte, Filomena L. Egipto, Ricardo Baleiras-Couto, M. Margarida |
dc.subject.por.fl_str_mv |
mixed fermentations Metschnikowia pulcherrima wine grape variety sensory analysis |
topic |
mixed fermentations Metschnikowia pulcherrima wine grape variety sensory analysis |
description |
The study and use of non-Saccharomyces yeasts to wine improvement and diversification has gained considerable relevance in recent years. The present work reports a pilot-scale winery assay of mixed fermentation with a commercial strain of Metschnikowia pulcherrima, tested in five white and nine red grape varieties. Two modalities were assayed, one with the addition of M. pulcherrima at time zero and addition of Saccharomyces cerevisiae after 24 h, and a control using only S. cerevisiae at time zero. Fermentation was monitored by daily measurement of density and temperature. Wine physicochemical analysis was performed after winemaking and repeated after four years of aging. Variance and multivariate analysis were used to examine these data. Triangle and ranking tests were performed on the wines obtained, using an experienced sensory panel. Alcoholic fermentation proceeded smoothly until there was complete consumption of the sugars. M. pulcherrima in mixed fermentation, although mainly recommended for white wine, was also tested for red wines. These wines generally presented higher glycerol, reducing sugars and total dry matter, and lower alcohol content, in line with the current market trend. Significant sensory di erences among modalities were only obtained for three varieties. Results emphasized that grape variety is a relevant factor in studies with non-Saccharomyces yeasts |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-09-04T09:22:53Z 2019 2019-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.5/18267 |
url |
http://hdl.handle.net/10400.5/18267 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Fermentation 2019, 5, 59 10.3390/fermentation5030059 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799131124205617152 |