ArticleAMB Express2019
Mixed alcoholic fermentation of Schizosaccharomyces pombe and Lachancea thermotolerans and its influence on mannose-containing polysaccharides wine Composition.
Article in AMB Express, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed, 46 citations in OpenAlex.
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- Characterization of Mannoprotein Structural Diversity in Wine Yeast Species.Journal of agricultural and food chemistry · 2023Article
- Metabolic Fingerprinting of Muscat of Alexandria Grape Musts during Industrial Alcoholic Fermentation Using HS-SPME and Liquid Injection with TMS Derivatization GC-MS Methods.Molecules (Basel, Switzerland) · 2023Article
- Effects of alcoholic fermentation on the non-volatile and volatile compounds in grapefruit (Frontiers in nutrition · 2022Article
- An Integrative View of the Role ofFoods (Basel, Switzerland) · 2021Review
- Yeast Cells in Microencapsulation. General Features and Controlling Factors of the Encapsulation Process.Molecules (Basel, Switzerland) · 2021Review
- Optimised Extraction and Preliminary Characterisation of Mannoproteins from Non-Foods (Basel, Switzerland) · 2021Article
- The Impact of Chitosan on the Chemical Composition of Wines Fermented withFoods (Basel, Switzerland) · 2020Article
- Impact of the Physicochemical Composition and Microbial Diversity in Apple Juice Fermentation Process: A Review.Molecules (Basel, Switzerland) · 2020Review
- Combined Use ofMicroorganisms · 2020Review
- Yeast-Yeast Interactions: Mechanisms, Methodologies and Impact on Composition.Microorganisms · 2020Review
- Characterizing the Potential of the Non-Conventional YeastMicroorganisms · 2019Article
- Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
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.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.