Chemical and sensory evaluation of Merlot wines fermented by mixed cultures of Lachancea thermotolerans and Saccharomyces cerevisiae

Detalhes bibliográficos
Autor(a) principal: Gallo, Adelaide
Data de Publicação: 2019
Tipo de documento: Dissertação
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/25410
Resumo: Mestrado em Engenharia de Viticultura e Enologia (Double Degree) / Instituto Superior de Agronomia. Universidade de Lisboa / Faculdade de Ciências. Universidade do Porto
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spelling Chemical and sensory evaluation of Merlot wines fermented by mixed cultures of Lachancea thermotolerans and Saccharomyces cerevisiaeLachancea thermotoleranssequential inoculationnon-Saccharomycesmixed fermentationlactic acidMestrado em Engenharia de Viticultura e Enologia (Double Degree) / Instituto Superior de Agronomia. Universidade de Lisboa / Faculdade de Ciências. Universidade do PortoTopic position & objectives: Excessive ethanol and insufficient acidity are the key challenges in winemaking considering the trends in increasing sugar and decreasing acidity in grapes/musts due to global warming. The species Lachancea thermotolerans yeast has been researched recently due to its high yields of lactic acid and low yields of ethanol. The present work tested the performance of five strains of L. thermotolerans in mixed fermentation with S. cerevisiae. Methods: Vitis vinifera L. cv. Merlot grapes were fermented with mixed cultures of L. thermotolerans and S. cerevisiae in sequential and co-inoculation regimes, alongside a pure culture S. cerevisiae and an un-inoculated treatment set as controls. Yeast growth was monitored by plate counts, fermentation metabolites were analyzed by High Performance Liquid Cromatography (HPLC), colorimetric properties by CIELab coordinates and sensory analysis was conducted by RATA. Results: Tested yeast treatments affected wine profiles. pH dropped drastically, especially in the sequential inoculations. Ethanol content was lower in sequential inoculations compared to pure culture S. cerevisiae. Sequential inoculations also had significantly higher titratable acidity, explained by high level of lactic acid. Low levels of acetic acid (mean: 0.35 g/L) were confirmed in all the cases. CIELab showed visible differences (ΔE*> 2) between all the treatments, and sensory analysis confirmed the differences observed in the chemical profiles of wines, in terms of acidity and alcohol. Main conclusions: L. thermotolerans yeast has enological advantages and may be used in mixed cultures with S. cerevisiae. The five different strains showed different behavior regarding both the fermentation kinetic and the yield of metabolites produced. Furthermore, the S. cerevisiae inoculation timing influenced these aspects. The appropriate strains and inoculation regimes can therefore be targeted by winemakers to manage the characteristics of winess.n.Malfeito Ferreira, ManuelRanrsiou, KalliopiRepositório da Universidade de LisboaGallo, Adelaide2022-09-07T11:08:25Z20192019-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10400.5/25410TID:203083687engGallo, A. - Chemical and sensory evaluation of Merlot wines fermented by mixed cultures of Lachancea thermotolerans and Saccharomyces cerevisiae. Lisboa: ISA, 2019, 67 p.info: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:RCAAP2024-11-20T19:09:43Zoai:repositorio.ul.pt:10400.5/25410Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-11-20T19:09:43Repositório 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 Chemical and sensory evaluation of Merlot wines fermented by mixed cultures of Lachancea thermotolerans and Saccharomyces cerevisiae
title Chemical and sensory evaluation of Merlot wines fermented by mixed cultures of Lachancea thermotolerans and Saccharomyces cerevisiae
spellingShingle Chemical and sensory evaluation of Merlot wines fermented by mixed cultures of Lachancea thermotolerans and Saccharomyces cerevisiae
Gallo, Adelaide
Lachancea thermotolerans
sequential inoculation
non-Saccharomyces
mixed fermentation
lactic acid
title_short Chemical and sensory evaluation of Merlot wines fermented by mixed cultures of Lachancea thermotolerans and Saccharomyces cerevisiae
title_full Chemical and sensory evaluation of Merlot wines fermented by mixed cultures of Lachancea thermotolerans and Saccharomyces cerevisiae
title_fullStr Chemical and sensory evaluation of Merlot wines fermented by mixed cultures of Lachancea thermotolerans and Saccharomyces cerevisiae
title_full_unstemmed Chemical and sensory evaluation of Merlot wines fermented by mixed cultures of Lachancea thermotolerans and Saccharomyces cerevisiae
title_sort Chemical and sensory evaluation of Merlot wines fermented by mixed cultures of Lachancea thermotolerans and Saccharomyces cerevisiae
author Gallo, Adelaide
author_facet Gallo, Adelaide
author_role author
dc.contributor.none.fl_str_mv Malfeito Ferreira, Manuel
Ranrsiou, Kalliopi
Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Gallo, Adelaide
dc.subject.por.fl_str_mv Lachancea thermotolerans
sequential inoculation
non-Saccharomyces
mixed fermentation
lactic acid
topic Lachancea thermotolerans
sequential inoculation
non-Saccharomyces
mixed fermentation
lactic acid
description Mestrado em Engenharia de Viticultura e Enologia (Double Degree) / Instituto Superior de Agronomia. Universidade de Lisboa / Faculdade de Ciências. Universidade do Porto
publishDate 2019
dc.date.none.fl_str_mv 2019
2019-01-01T00:00:00Z
2022-09-07T11:08:25Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/25410
TID:203083687
url http://hdl.handle.net/10400.5/25410
identifier_str_mv TID:203083687
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Gallo, A. - Chemical and sensory evaluation of Merlot wines fermented by mixed cultures of Lachancea thermotolerans and Saccharomyces cerevisiae. Lisboa: ISA, 2019, 67 p.
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 s.n.
publisher.none.fl_str_mv s.n.
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 mluisa.alvim@gmail.com
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