ArticleFoods (Basel, Switzerland)2025
Selection of Fructophilic Yeast from Sun-Dried Pedro Ximénez Grape Must for the Development of New Vinegars Containing Gluconic Acid.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Wine vinegar and wine are traditional Spanish products, obtained from grape must by alcoholic fermentation (wine) and subsequent acetification (vinegar). Although these are established products, there is great interest in the development of new products, particularly new vinegars, and among these, the possibility of vinegars containing gluconic acid stands out. Gluconic acid in vinegar, mainly produced by acetic acid bacteria (AAB), is positively valued by consumers. Its content depends on the availability of glucose in the base wine; however, this hexose is preferentially consumed by the indigenous yeast population which conducts the previous alcoholic fermentation. For this reason, the use of non-conventional fructophilic yeasts, which consume fructose rather than glucose, is required. In this work, we isolated, screened, and identified osmophilic and fructophilic non-
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