Grape Processing by High Hydrostatic Pressure: Effect on Use of Non-Saccharomyces in Must Fermentation

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• 作者：Maria Antonia Bañuelos ; Iris Loira ; Carlos Escott…
• 关键词：High hydrostatic pressure ; Red grape ; Non ; Saccharomyces yeasts ; Schizosaccharomyces pombe ; Torulaspora delbrueckii ; Metschnikowia pulcherrima ; Lachancea thermotolerans
• 刊名：Food and Bioprocess Technology
• 出版年：2016
• 出版时间：October 2016
• 年：2016
• 卷：9
• 期：10
• 页码：1769-1778
• 全文大小：550 KB
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Food Science
  Chemistry
  Agriculture
  Biotechnology
  
• 出版者：Springer New York
• ISSN：1935-5149
• 卷排序：9

文摘

Vitis vinifera (variety Tempranillo) grapes were pressurized at 400 MPa by high hydrostatic pressure for 10 min and the effect on wild microbial populations, phenol extraction and wine composition was monitored. After treatment, the grapes were inoculated and fermented with Saccharomyces cerevisiae and several non-Saccharomyces yeasts: Schizosaccharomyces pombe, Torulaspora delbrueckii, Metschnikowia pulcherrima and Lachancea thermotolerans. S. pombe was used as sole fermentative yeast, but T. delbrueckii, M. pulcherrima and L. thermotolerans were used in sequential cultures with S. cerevisiae to completely ferment the sugars. The HHP treatment reduces strongly or eliminates wild microorganisms, especially yeasts, facilitating the growth and development of non-Saccharomyces yeasts. Thus, it helps to get either a better expression of enzymatic activities or metabolites production of non-Saccharomyces affecting wine quality.