Characteristics of wines fermented with different Saccharomyces cerevisiae strains isolated from the La Mancha region

被引：65
|
作者：
Pérez-Coello, MS
Pérez, AIB
Iranzo, JFU
Alvarez, PJM
机构：
[1] Univ Castilla La Mancha, Fac Ciencias Quim, Dept Quim Analit & Tecnol Alimentos, E-13071 Ciudad Real, Spain
[2] Univ Castilla La Mancha, Escuela Ingn Tecn Agr, E-13071 Ciudad Real, Spain
[3] CSIC, Inst Fermentac Ind, E-28006 Madrid, Spain
来源：
FOOD MICROBIOLOGY | 1999年 / 16卷 / 06期
关键词：
D O I：
10.1006/fmic.1999.0272
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
One hundred and seventy-four strains of Saccharomyces cerevisiae from musts in fermentation were characterized using pulsed-field gel electrophoresis. Of these, 13 strains were selected for their good oenological properties and were used as inocula in laboratory-scale fermentation of an Airen must. Volatile compound and amino acid content of the resulting wines was analysed. Factorial principal component analysis of the data revealed differences between wines according to the strain used in the fermentation. Strains that produce more volatile compound and have an adecuated nitrogen assimilation are recommended to obtain quality wines. (C) 1999 Academic Press.
引用
收藏
页码：563 / 573
页数：11
相关论文
共 50 条
  • [31] Evidence of different fermentation behaviours of two indigenous strains of Saccharomyces cerevisiae and Saccharomyces uvarum isolated from Amarone wine
    Tosi, E.
    Azzolini, M.
    Guzzo, F.
    Zapparoli, G.
    JOURNAL OF APPLIED MICROBIOLOGY, 2009, 107 (01) : 210 - 218
  • [32] Molecular Identification and VOMs Characterization of Saccharomyces cerevisiae Strains Isolated from Madeira Region Winery Environments
    Castillo, Mariangie
    da Silva, Emanuel
    Camara, Jose S.
    Khadem, Mahnaz
    PROCESSES, 2020, 8 (09)
  • [33] Occurrence and taxonomic characteristics of strains of Saccharomyces cerevisiae predominant in African indigenous fermented foods and beverages
    Jespersen, L
    FEMS YEAST RESEARCH, 2003, 3 (02) : 191 - 200
  • [34] Diversity of Saccharomyces cerevisiae strains isolated from Borassus akeassii palm wines from Burkina Faso in comparison to other African beverages
    Tapsoba, Francois
    Legras, Jean-Luc
    Savadogo, Aly
    Dequin, Sylvie
    Traore, Alfred Sababenedyo
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2015, 211 : 128 - 133
  • [35] The Impact of Chitosan on the Chemical Composition of Wines Fermented with Schizosaccharomyces pombe and Saccharomyces cerevisiae
    Scansani, Stefano
    Rauhut, Doris
    Brezina, Silvia
    Semmler, Heike
    Benito, Santiago
    FOODS, 2020, 9 (10)
  • [36] BIOETHANOL PRODUCTION FROM MOLASSES BY DIFFERENT STRAINS OF SACCHAROMYCES CEREVISIAE
    Elena, Patrascu
    Gabriela, Rapeanu
    Camelia, Bonciu
    Traian, Hopulele
    ANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI, FASCICLE VI-FOOD TECHNOLOGY, 2009, 32 (02) : 49 - 56
  • [37] Identification and characterization of Saccharomyces cerevisiae and Saccharomyces paradoxus strains isolated from Croatian vineyards
    Redzepovic, S
    Orlic, S
    Sikora, S
    Majdak, A
    Pretorius, IS
    LETTERS IN APPLIED MICROBIOLOGY, 2002, 35 (04) : 305 - 310
  • [38] Aroma profile of malbec red wines from La Mancha region: Chemical and sensory characterization
    Sanchez-Palomo, E.
    Trujillo, M.
    Garcia Ruiz, A.
    Gonzalez Vinas, M. A.
    FOOD RESEARCH INTERNATIONAL, 2017, 100 : 201 - 208
  • [39] The influence of some commercial Saccharomyces cerevisiae strains on the quality of Chardonnay wines
    Herjavec, S
    Podgorski, V
    Redzepovic, S
    Mirosevic, N
    FOOD TECHNOLOGY AND BIOTECHNOLOGY, 2003, 41 (01) : 77 - 81
  • [40] Evolved Saccharomyces cerevisiae strains to reduce ethyl carbamate in Sherry wines
    Ruiz-Munoz, Marina
    Cordero-Bueso, Gustavo
    Gonzalez-Garcia, Lorena
    Izquierdo-Canas, Pedro Miguel
    Centeno-Cuadros, Alejandro
    Mena-Morales, Adela
    Martinez-Verdugo, Sergio
    Cantoral, Jesus Manuel
    FOOD CONTROL, 2023, 153
12345