Abstract:
:This study researched the winemaking performance of new biotechnology involving the cooperation of Lachancea and Schizosaccharomyces genera in the production of wine. In all fermentations where Lachancea thermotolerans was involved, higher lactic acid concentrations appeared, while all fermentations where Schizosaccharomyces pombe was involved, lower levels in malic acid concentration took place. The sensorial properties of the final wines varied accordingly. Differences in mouthfeel properties and acidity occurred in the different fermentation trials. Fermentations with the highest concentration of hydrolyzed mannose showed the highest mouthfeel properties, but the lack of acidity reduced their overall impression. Wines made from a combination of L. thermotolerans and S. pombe showed the highest overall impression and were preferred by the tasters due to the balance between mouthfeel properties and acidity.
journal_name
AMB Expressjournal_title
AMB Expressauthors
Benito Á,Calderón F,Benito Sdoi
10.1186/s13568-019-0738-0subject
Has Abstractpub_date
2019-02-02 00:00:00pages
17issue
1issn
2191-0855pii
10.1186/s13568-019-0738-0journal_volume
9pub_type
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