Dataset.

The impact of oxygen on the final alcohol content of wine fermented by a mixed starter culture

Digital.CSIC. Repositorio Institucional del CSIC
oai:digital.csic.es:10261/109626
Digital.CSIC. Repositorio Institucional del CSIC
  • Morales, Pilar
  • Rojas, Virginia
  • Quirós Asensio, Manuel
  • González García, Ramón
This article is distributed under the terms of the Creative Commons Attribution License which permits any use, distribution, and reproduction in any medium, provided the original author(s) and the source are credited., Gassing pattern (gas valve status) employed in all the experiments after the initial assay., Authors would like to thank Cristina Juez Ojeda andMiguel Ángel Fernández Recio for excellent technical assistance, the YeSVitE consortium (EU project, 7FP-IRSES-GA no. 612441) for helpful discussions, and Laura López Ocaña (CECT) for help with yeast species confirmation. This work was supported by grants MINECO AGL2012-32064 and INIA RM2012-00007-00-00 from the Spanish Government. M.Q. was the recipient of a CSIC training contract, JAEDoc, co-funded by the European Social Fund of the EU., Peer reviewed
 
Proyecto: EC/FP7/612441

DOI: http://hdl.handle.net/10261/109626
Digital.CSIC. Repositorio Institucional del CSIC
oai:digital.csic.es:10261/109626

HANDLE: http://hdl.handle.net/10261/109626
Digital.CSIC. Repositorio Institucional del CSIC
oai:digital.csic.es:10261/109626
 
Ver en: http://hdl.handle.net/10261/109626
Digital.CSIC. Repositorio Institucional del CSIC
oai:digital.csic.es:10261/109626

Digital.CSIC. Repositorio Institucional del CSIC
oai:digital.csic.es:10261/109622
Artículo científico (article). 2015

THE IMPACT OF OXYGEN ON THE FINAL ALCOHOL CONTENT OF WINE FERMENTED BY A MIXED STARTER CULTURE

Digital.CSIC. Repositorio Institucional del CSIC
  • Morales, Pilar
  • Rojas, Virginia
  • Quirós Asensio, Manuel
  • González García, Ramón
Contiene además supplementary material.-- This article is distributed under the terms of the Creative Commons Attribution License which permits any use, distribution, and reproduction in any medium, provided the original author(s) and the source are credited., We have developed a wine fermentation procedure that takes advantage of the metabolic features of a previously characterized Metschnikowia pulcherrima strain in order to reduce ethanol production. It involves the use of M. pulcherrima/Saccharomyces cerevisiae mixed cultures, controlled oxygenation conditions during the first 48 h of fermentation, and anaerobic conditions thereafter. The influence of different oxygenation regimes and initial inoculum composition on yeast physiology and final ethanol content was studied. The impact of oxygenation on yeast physiology goes beyond the first aerated step and influences yields and survival rates during the anaerobic stage. The activity of M. pulcherrima in mixed oxygenated cultures resulted in a clear reduction in ethanol yield, as compared to S. cerevisiae. Despite relatively low initial cell numbers, S. cerevisiae always predominated in mixed cultures by the end of the fermentation process. Strain replacement was faster under low oxygenation levels. M. pulcherrima confers an additional advantage in terms of dissolved oxygen, which drops to zero after a few hours of culture, even under highly aerated conditions, and this holds true for mixed cultures. Alcohol reduction values about 3.7 % (v/v) were obtained for mixed cultures under high aeration, but they were associated to unacceptable volatile acidity levels. In contrast, under optimized conditions, only 0.35 g/L acetic acid was produced, for an alcohol reduction of 2.2 % (v/v), and almost null dissolved oxygen during the process., Authors would like to thank Cristina Juez Ojeda andMiguel Ángel Fernández Recio for excellent technical assistance, the YeSVitE consortium (EU project, 7FP-IRSES-GA no. 612441) for helpful discussions, and Laura López Ocaña (CECT) for help with yeast species confirmation. This work was supported by grants MINECO AGL2012-32064 and INIA RM2012-00007-00-00 from the Spanish Government. M.Q. was the recipient of a CSIC training contract, JAEDoc, co-funded by the European Social Fund of the EU., Peer reviewed

Proyecto: EC/FP7/612441



RIUR. Repositorio Institucional de la Universidad de La Rioja
oai:portal.dialnet.es:doc/5bbc6998b750603269e81e0c
Artículo científico (article). 2015

THE IMPACT OF OXYGEN ON THE FINAL ALCOHOL CONTENT OF WINE FERMENTED BY A MIXED STARTER CULTURE

RIUR. Repositorio Institucional de la Universidad de La Rioja
  • Morales, P.
  • Rojas, V.
  • Quirós, M.
  • Gonzalez, R.
We have developed a wine fermentation procedure that takes advantage of the metabolic features of a previously characterized Metschnikowia pulcherrima strain in order to reduce ethanol production. It involves the use of M. pulcherrima/Saccharomyces cerevisiae mixed cultures, controlled oxygenation conditions during the first 48 h of fermentation, and anaerobic conditions thereafter. The influence of different oxygenation regimes and initial inoculum composition on yeast physiology and final ethanol content was studied. The impact of oxygenation on yeast physiology goes beyond the first aerated step and influences yields and survival rates during the anaerobic stage. The activity of M. pulcherrima in mixed oxygenated cultures resulted in a clear reduction in ethanol yield, as compared to S. cerevisiae. Despite relatively low initial cell numbers, S. cerevisiae always predominated in mixed cultures by the end of the fermentation process. Strain replacement was faster under low oxygenation levels. M. pulcherrima confers an additional advantage in terms of dissolved oxygen, which drops to zero after a few hours of culture, even under highly aerated conditions, and this holds true for mixed cultures. Alcohol reduction values about 3.7 % (v/v) were obtained for mixed cultures under high aeration, but they were associated to unacceptable volatile acidity levels. In contrast, under optimized conditions, only 0.35 g/L acetic acid was produced, for an alcohol reduction of 2.2 % (v/v), and almost null dissolved oxygen during the process.



Digital.CSIC. Repositorio Institucional del CSIC
oai:digital.csic.es:10261/109626
Dataset. 2015

THE IMPACT OF OXYGEN ON THE FINAL ALCOHOL CONTENT OF WINE FERMENTED BY A MIXED STARTER CULTURE

Digital.CSIC. Repositorio Institucional del CSIC
  • Morales, Pilar
  • Rojas, Virginia
  • Quirós Asensio, Manuel
  • González García, Ramón
This article is distributed under the terms of the Creative Commons Attribution License which permits any use, distribution, and reproduction in any medium, provided the original author(s) and the source are credited., Gassing pattern (gas valve status) employed in all the experiments after the initial assay., Authors would like to thank Cristina Juez Ojeda andMiguel Ángel Fernández Recio for excellent technical assistance, the YeSVitE consortium (EU project, 7FP-IRSES-GA no. 612441) for helpful discussions, and Laura López Ocaña (CECT) for help with yeast species confirmation. This work was supported by grants MINECO AGL2012-32064 and INIA RM2012-00007-00-00 from the Spanish Government. M.Q. was the recipient of a CSIC training contract, JAEDoc, co-funded by the European Social Fund of the EU., Peer reviewed

Proyecto: EC/FP7/612441



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