Author:
Rodríguez María E.,Infante Juan J.,Mesa Juan J.,Rebordinos Laureana,Cantoral Jesús M.
Abstract
The flor yeasts (Saccharomyces cerevisiae) form a biofilm, known as flor velum, on the surface of fino-type
sherry wine at the end of the alcoholic fermentation. These film-forming yeasts are responsible for the oxidative transformation
of alcohol to acetaldehyde, together with other reactions, which produce the characteristic flavours and aromas of
these wines. In this study, we examine the enological behaviour of eight flor yeast strains biofilms in biological aging experiments
carried out in the laboratory. Strains with identical chromosomal and mitochondrial DNA patterns and the same
origin showed a more closely-related enological behaviour. But the kinetics of growth and acetaldehyde accumulation in
the wine were found to be strain-dependent. Moreover, some strains were marked by high acetaldehyde accumulation in
their pure cultures during the various phases of the biofilm development. These results provide valuable knowledge for
planning technical strategies to improve the biological aging process in the sherry wine industry.
Publisher
Bentham Science Publishers Ltd.
Subject
Biomedical Engineering,Biochemistry,Bioengineering,Biophysics,Biotechnology
Cited by
13 articles.
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