RT info:eu-repo/semantics/article
T1 Integrated enzymatic–yeast biostrategy to obtain reduced-alcohol wine
A1 Del Bosque, David
A1 Vila Crespo, Josefina María
A1 Ruipérez Prádanos, Violeta
A1 Fernández Fernández, Encarnación
A1 Rodríguez Nogales, José Manuel
K1 Climate change
K1 Verdejo must
K1 Non-Saccharomyces
K1 Hydrogel
K1 31 Ciencias Agrarias
AB Overripening of grapes, due to global warming, can result in unbalanced wines with higher alcohol content,lower acidity and an altered sensory profile. Pre-fermentative treatment of the must with a glucose oxidase-catalase enzyme system immobilized in silica‑calcium-alginate hydrogel capsules degraded up to 17.3% of theglucose in the must in 48 h to obtain wines with 1.0–1.3% vol (v/v) lower alcoholic strength. Most of thegluconic acid produced by glucose oxidation was retained in the capsules, resulting in a mild reduction in the pH,thereby avoiding a strong acidification of the must. The remainder of the gluconic acid present in the must waslargely degraded during the fermentation process using a selected strain of the yeast Schizosaccharomyces pombe(S. pombe). Both the enzymatic treatment of the must with the capsules and the use of S. pombe, either in uniqueinoculation or in sequential inoculation with a Saccharomyces cerevisiae (S. cerevisiae), led to balanced wines witha unique chemical profile. The combination of these two strategies, pre-fermentative and fermentative, presentsan innovative and promising approach, not investigated so far, to counteracting the adverse effects of risingtemperatures due to global warming.
PB Elsevier
SN 0963-9969
YR 2026
FD 2026
LK https://uvadoc.uva.es/handle/10324/83311
UL https://uvadoc.uva.es/handle/10324/83311
LA eng
NO Food Research International, 2026, vol. 231, p. 118699
NO Producción Científica
DS UVaDOC
RD 03-mar-2026