RT info:eu-repo/semantics/article
T1 Impact of high hydrostatic pressure and ultrasounds technologies in the autolytic process of Saccharomyces cerevisiae in a model wine system
A1 Blanco Huerta, Coro
A1 Rodríguez Nogales, José Manuel
A1 Vila Crespo, Josefina María
A1 Ruipérez Prádanos, Violeta
A1 Fernández Fernández, Encarnación
K1 High hydrostatic pressure
K1 Ultrasounds
K1 Autolysis
K1 Model wine
K1 3102 Ingeniería Agrícola
K1 3309 Tecnología de Los Alimentos
K1 3309.29 Vino
AB Autolysis plays a crucial role as a technological tool in the ageing process of specific wines. This includes white, red and sparkling wines. During ageing on the lees, yeasts release different compounds that positively modify the composition of the wine. However, traditional autolytic methods can be time-consuming. This work evaluates the use of different ultrasound (US) and high hydrostatic pressure (HHP) treatments to expedite the autolytic process in Saccharomyces cerevisiae in a model wine system. The results suggest that treating yeast cells with US resulted in a faster release of nucleic acids, proteins, and total polysaccharides compared to HHP treatment. The environmental scanning electron microscopy (ESEM) of the treated lees demonstrated that the impact on the yeast cell surface was more pronounced after exposure to US compared to treatments involving HHP. In conclusion, under these conditions the US treatment effectively triggered autolysis in the wine yeast strain, facilitating the release of macromolecules in a model wine.
PB Elsevier
SN 2212-4292
YR 2024
FD 2024
LK https://uvadoc.uva.es/handle/10324/72878
UL https://uvadoc.uva.es/handle/10324/72878
LA eng
NO Food Bioscience, 2024, 57, 103614
NO Producción Científica
DS UVaDOC
RD 22-dic-2024