000151418 001__ 151418
000151418 005__ 20251017144642.0
000151418 0247_ $$2doi$$a10.1016/j.fm.2017.10.008
000151418 0248_ $$2sideral$$a101834
000151418 037__ $$aART-2018-101834
000151418 041__ $$aeng
000151418 100__ $$aTronchoni, J.
000151418 245__ $$aAroma profiling of an aerated fermentation of natural grape must with selected yeast strains at pilot scale
000151418 260__ $$c2018
000151418 5060_ $$aAccess copy available to the general public$$fUnrestricted
000151418 5203_ $$aThe use of non-Saccharomyces strains in aerated conditions has proven effective for alcohol content reduction in wine during lab-scale fermentation. The process has been scaled up to 20 L batches, in order to produce lower alcohol wines amenable to sensory analysis. Sequential instead of simultaneous inoculation was chosen to prevent oxygen exposure of Saccharomyces cerevisiae during fermentation, since previous results indicated that this would result in increased acetic acid production. In addition, an adaptation step was included to facilitate non-Saccharomyces implantation in natural must. Wines elaborated with Torulaspora delbrueckii or Metschnikowia pulcherrima in aerated conditions contained less alcohol than control wine (S. cerevisiae, non-aerated). Sensory and aroma analysis revealed that the quality of mixed fermentations was affected by the high levels of some yeast amino acid related byproducts, which suggests that further progress requires a careful selection of non-Saccharomyces strains and the use of specific N-nutrients.
000151418 536__ $$9info:eu-repo/grantAgreement/ES/MINECO/AGL2015-63629-R$$9info:eu-repo/grantAgreement/ES/MINECO/RTC-2014-2186-2
000151418 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
000151418 590__ $$a4.089$$b2018
000151418 591__ $$aBIOTECHNOLOGY & APPLIED MICROBIOLOGY$$b32 / 162 = 0.198$$c2018$$dQ1$$eT1
000151418 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b13 / 135 = 0.096$$c2018$$dQ1$$eT1
000151418 591__ $$aMICROBIOLOGY$$b37 / 133 = 0.278$$c2018$$dQ2$$eT1
000151418 592__ $$a1.402$$b2018
000151418 593__ $$aMicrobiology$$c2018$$dQ1
000151418 593__ $$aFood Science$$c2018$$dQ1
000151418 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000151418 700__ $$aCuriel, J.A.
000151418 700__ $$0(orcid)0000-0001-7225-2272$$aSáenz-Navajas, M.P.$$uUniversidad de Zaragoza
000151418 700__ $$aMorales, P.
000151418 700__ $$0(orcid)0000-0002-4093-900X$$ade-la-Fuente-Blanco, A.$$uUniversidad de Zaragoza
000151418 700__ $$aFernández-Zurbano, P.
000151418 700__ $$0(orcid)0000-0002-4353-2483$$aFerreira, V.$$uUniversidad de Zaragoza
000151418 700__ $$aGonzalez, R.
000151418 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000151418 773__ $$g70 (2018), 214-223$$pFood microbiol.$$tFOOD MICROBIOLOGY$$x0740-0020
000151418 8564_ $$s1329848$$uhttps://zaguan.unizar.es/record/151418/files/texto_completo.pdf$$yPostprint
000151418 8564_ $$s1156267$$uhttps://zaguan.unizar.es/record/151418/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000151418 909CO $$ooai:zaguan.unizar.es:151418$$particulos$$pdriver
000151418 951__ $$a2025-10-17-14:32:36
000151418 980__ $$aARTICLE