1. The Impact of Chitosan on the Chemical Composition of Wines Fermented with Schizosaccharomyces pombe and Saccharomyces cerevisiae
- Author
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Silvia Brezina, Santiago Benito, Doris Rauhut, Stefano Scansani, and Heike Semmler
- Subjects
0106 biological sciences ,Health (social science) ,Schizosaccharomyces ,malic acid ,macromolecular substances ,Plant Science ,Ethanol fermentation ,lcsh:Chemical technology ,fatty acids ,01 natural sciences ,Health Professions (miscellaneous) ,Microbiology ,Saccharomyces ,Article ,Acetic acid ,chemistry.chemical_compound ,esters ,0404 agricultural biotechnology ,010608 biotechnology ,lcsh:TP1-1185 ,Food science ,wine ,Wine ,aroma compounds ,biology ,food and beverages ,04 agricultural and veterinary sciences ,biology.organism_classification ,040401 food science ,Yeast ,carbohydrates (lipids) ,chemistry ,higher alcohols ,Fermentation ,Malic acid ,chitosan ,Ciencia y Tecnología de Alimentos ,Food Science - Abstract
This study investigates the influence of the antimicrobial agent chitosan on a selected Schizosaccharomyces pombe strain during the alcoholic fermentation of ultra-pasteurized grape juice with a high concentration of malic acid. It also studies a selected Saccharomyces cerevisiae strain as a control. The study examines several parameters relating to wine quality, including volatile and non-volatile compounds. The principal aim of the study is to test the influence of chitosan on the final chemical composition of the wine during alcoholic fermentation, and to compare the two studied fermentative yeasts between them. The results show that chitosan influences the final concentration of acetic acid, ethanol, glycerol, acetaldehyde, pyruvic acid, &alpha, ketoglutarate, higher alcohols, acetate esters, ethyl esters, and fatty acids, depending on the yeast species.
- Published
- 2020