Microbial and chemical changes during the spontaneous ensilage of grape pomace

Detalhes bibliográficos
Autor(a) principal: Pina, C. G. De
Data de Publicação: 1999
Outros Autores: Hogg, T. A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/6575
Resumo: Pilot scale fermentations with grape pomace from two different wineries were investigated during the 24 weeks of the ensiling period, along with laboratory scale experiments in which the environmental temperatures were held constant at 20, 25, 30 and 35 °C. During this period, yeast and lactic acid bacteria (LAB) counts were made, after which the identity of both groups of organisms was studied, as were the major microbial metabolites present. Major microbial and chemical alterations occurred during the first 3 weeks of ensilage, leaving a more stable product differing significantly from the initial substrate. The results obtained indicated that after initial growth, yeast and LAB populations undergo progressive inactivation at environmental temperatures above 20 °C, although LAB seem to adjust better to this specific, post-fermentation environment. Homofermentative species of Lactobacillus were the dominant LAB. The initial yeast flora of non-Saccharomyces species was replaced by a typical wine yeast flora, i.e. predominantly Saccharomyces cerevisiae. At the chemical level, major alterations were due to an alcoholic fermentation and a malolactic conversion within the first 3 weeks.
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spelling Microbial and chemical changes during the spontaneous ensilage of grape pomacePilot scale fermentations with grape pomace from two different wineries were investigated during the 24 weeks of the ensiling period, along with laboratory scale experiments in which the environmental temperatures were held constant at 20, 25, 30 and 35 °C. During this period, yeast and lactic acid bacteria (LAB) counts were made, after which the identity of both groups of organisms was studied, as were the major microbial metabolites present. Major microbial and chemical alterations occurred during the first 3 weeks of ensilage, leaving a more stable product differing significantly from the initial substrate. The results obtained indicated that after initial growth, yeast and LAB populations undergo progressive inactivation at environmental temperatures above 20 °C, although LAB seem to adjust better to this specific, post-fermentation environment. Homofermentative species of Lactobacillus were the dominant LAB. The initial yeast flora of non-Saccharomyces species was replaced by a typical wine yeast flora, i.e. predominantly Saccharomyces cerevisiae. At the chemical level, major alterations were due to an alcoholic fermentation and a malolactic conversion within the first 3 weeks.Wiley BlackwellVeritati - Repositório Institucional da Universidade Católica PortuguesaPina, C. G. DeHogg, T. A.2011-10-20T18:57:45Z19991999-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/6575engPINA, C.G. De ; HOGG, T.A. - Microbial and chemical changes during the spontaneous ensilage of grape pomace. Journal of Applied Microbiology. ISSN 1365-2672. Vol. 86, n.º 5 (1999), p. 777-784info: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:RCAAP2023-07-12T17:10:47Zoai:repositorio.ucp.pt:10400.14/6575Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:05:58.528278Repositório 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 Microbial and chemical changes during the spontaneous ensilage of grape pomace
title Microbial and chemical changes during the spontaneous ensilage of grape pomace
spellingShingle Microbial and chemical changes during the spontaneous ensilage of grape pomace
Pina, C. G. De
title_short Microbial and chemical changes during the spontaneous ensilage of grape pomace
title_full Microbial and chemical changes during the spontaneous ensilage of grape pomace
title_fullStr Microbial and chemical changes during the spontaneous ensilage of grape pomace
title_full_unstemmed Microbial and chemical changes during the spontaneous ensilage of grape pomace
title_sort Microbial and chemical changes during the spontaneous ensilage of grape pomace
author Pina, C. G. De
author_facet Pina, C. G. De
Hogg, T. A.
author_role author
author2 Hogg, T. A.
author2_role author
dc.contributor.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
dc.contributor.author.fl_str_mv Pina, C. G. De
Hogg, T. A.
description Pilot scale fermentations with grape pomace from two different wineries were investigated during the 24 weeks of the ensiling period, along with laboratory scale experiments in which the environmental temperatures were held constant at 20, 25, 30 and 35 °C. During this period, yeast and lactic acid bacteria (LAB) counts were made, after which the identity of both groups of organisms was studied, as were the major microbial metabolites present. Major microbial and chemical alterations occurred during the first 3 weeks of ensilage, leaving a more stable product differing significantly from the initial substrate. The results obtained indicated that after initial growth, yeast and LAB populations undergo progressive inactivation at environmental temperatures above 20 °C, although LAB seem to adjust better to this specific, post-fermentation environment. Homofermentative species of Lactobacillus were the dominant LAB. The initial yeast flora of non-Saccharomyces species was replaced by a typical wine yeast flora, i.e. predominantly Saccharomyces cerevisiae. At the chemical level, major alterations were due to an alcoholic fermentation and a malolactic conversion within the first 3 weeks.
publishDate 1999
dc.date.none.fl_str_mv 1999
1999-01-01T00:00:00Z
2011-10-20T18:57:45Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.14/6575
url http://hdl.handle.net/10400.14/6575
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv PINA, C.G. De ; HOGG, T.A. - Microbial and chemical changes during the spontaneous ensilage of grape pomace. Journal of Applied Microbiology. ISSN 1365-2672. Vol. 86, n.º 5 (1999), p. 777-784
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