151418 20251017144642.0 doi 10.1016/j.fm.2017.10.008 sideral 101834 ART-2018-101834 eng Tronchoni, J. Aroma profiling of an aerated fermentation of natural grape must with selected yeast strains at pilot scale 2018 Access copy available to the general public Unrestricted The 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. info:eu-repo/grantAgreement/ES/MINECO/AGL2015-63629-R info:eu-repo/grantAgreement/ES/MINECO/RTC-2014-2186-2 info:eu-repo/semantics/openAccess by-nc-nd https://creativecommons.org/licenses/by-nc-nd/4.0/deed.es 4.089 2018 BIOTECHNOLOGY & APPLIED MICROBIOLOGY 32 / 162 = 0.198 2018 Q1 T1 FOOD SCIENCE & TECHNOLOGY 13 / 135 = 0.096 2018 Q1 T1 MICROBIOLOGY 37 / 133 = 0.278 2018 Q2 T1 1.402 2018 Microbiology 2018 Q1 Food Science 2018 Q1 info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion Curiel, J.A. Sáenz-Navajas, M.P. Universidad de Zaragoza (orcid)0000-0001-7225-2272 Morales, P. de-la-Fuente-Blanco, A. Universidad de Zaragoza (orcid)0000-0002-4093-900X Fernández-Zurbano, P. Ferreira, V. Universidad de Zaragoza (orcid)0000-0002-4353-2483 Gonzalez, R. 2009 750 Universidad de Zaragoza Dpto. Química Analítica Área Química Analítica 70 (2018), 214-223 Food microbiol. FOOD MICROBIOLOGY 0740-0020 1329848 http://zaguan.unizar.es/record/151418/files/texto_completo.pdf Postprint 1156267 http://zaguan.unizar.es/record/151418/files/texto_completo.jpg?subformat=icon icon Postprint oai:zaguan.unizar.es:151418 articulos driver 2025-10-17-14:32:36 ARTICLE