Influence of flor yeast starters on volatile and nitrogen compounds during a controlled biological aging

IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food microbiology Pub Date : 2024-07-25 DOI:10.1016/j.fm.2024.104609
{"title":"Influence of flor yeast starters on volatile and nitrogen compounds during a controlled biological aging","authors":"","doi":"10.1016/j.fm.2024.104609","DOIUrl":null,"url":null,"abstract":"<div><p>Fino Sherry wine undergoes biological aging carried out by a velum of flor yeast within a traditional dynamic system known as “criaderas and solera”. The complex microbiota of biofilm-forming <em>Saccharomyces cerevisiae</em> strains play a crucial role in shaping the distinctive organoleptic profile of these types of wines. For this reason, the aim of this study is to analyze the changes produced by different flor yeast strains in the volatilome and the aminogram of different wines from the criaderas and solera system during biological aging in the laboratory, simulating a flor yeast velum condition at different stages of the system. Results suggest that each strain metabolizes wine differently, finding that depending on the wine, some strains are better suited for the process than others. In addition, it is found that the content of biogenic amines in Fino Sherry wines, previously attributed to malolactic bacteria, varies according to the yeast strain metabolizing the wine, suggesting that flor yeast could be used to modify biogenic amines content during biological aging. Results indicate that the use of selected flor yeast starters in biological aging may be of interest to modulate some parameters during Fino Sherry wine aging.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":4.5000,"publicationDate":"2024-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0740002024001473/pdfft?md5=4dd7b5b811b02d683f457a883c11ffc5&pid=1-s2.0-S0740002024001473-main.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food microbiology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0740002024001473","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
引用次数: 0

Abstract

Fino Sherry wine undergoes biological aging carried out by a velum of flor yeast within a traditional dynamic system known as “criaderas and solera”. The complex microbiota of biofilm-forming Saccharomyces cerevisiae strains play a crucial role in shaping the distinctive organoleptic profile of these types of wines. For this reason, the aim of this study is to analyze the changes produced by different flor yeast strains in the volatilome and the aminogram of different wines from the criaderas and solera system during biological aging in the laboratory, simulating a flor yeast velum condition at different stages of the system. Results suggest that each strain metabolizes wine differently, finding that depending on the wine, some strains are better suited for the process than others. In addition, it is found that the content of biogenic amines in Fino Sherry wines, previously attributed to malolactic bacteria, varies according to the yeast strain metabolizing the wine, suggesting that flor yeast could be used to modify biogenic amines content during biological aging. Results indicate that the use of selected flor yeast starters in biological aging may be of interest to modulate some parameters during Fino Sherry wine aging.

查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
受控生物陈酿过程中花粉酵母起始物对挥发性化合物和氮化合物的影响
菲诺雪利酒在传统的动态系统(称为 "criaderas 和 solera")中,由弗洛酵母菌群进行生物陈酿。由生物膜形成的酿酒酵母菌株组成的复杂微生物群在形成这类葡萄酒独特的感官特征方面起着至关重要的作用。因此,本研究旨在分析不同花香酵母菌株在实验室生物陈酿过程中,在不同阶段模拟花香酵母茸毛条件下,对来自窖藏和索雷拉系统的不同葡萄酒的挥发物和氨基图谱产生的变化。结果表明,每种菌株对葡萄酒的新陈代谢都不同,根据葡萄酒的不同,有些菌株比其他菌株更适合这一过程。此外,研究还发现,菲诺雪利酒中的生物胺含量(以前认为是苹果酸乳酸菌造成的)随代谢葡萄酒的酵母菌株的不同而变化,这表明花香酵母可用于在生物陈酿过程中改变生物胺的含量。结果表明,在生物陈酿过程中使用精选的弗洛尔酵母起始菌可能会对调节菲诺雪莉葡萄酒陈酿过程中的某些参数产生兴趣。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 去求助
来源期刊
Food microbiology
Food microbiology 工程技术-生物工程与应用微生物
CiteScore
11.30
自引率
3.80%
发文量
179
审稿时长
44 days
期刊介绍: Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.
期刊最新文献
Current state, challenges and future orientations of the applications of lactic acid bacteria exopolysaccharide in foods pLM33 provides tolerance of persistent Listeria monocytogenes ST5 to various stress conditions and also enhances its virulence Editorial Board Improving ready-to-eat meat safety: Evaluating the bacterial-inactivation efficacy of microplasma-based far-UVC light treatment of food-contact surfaces and deli turkey breast Using plasma-activated water for decontamination of Salmonella spp. on common building surfaces in poultry houses
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1