Influence of SO2 on the consumption of nitrogen compounds through alcoholic fermentation of must sterilized by pulsed electric fields
Fecha de publicación2007
Garde Cerdán, Teresa
Marsellés Fontanet, A. Robert
Arias Gil, M
Ancín Azpilicueta, C.
MetadatosMostrar el registro completo del ítem
The aim of this work was to study the influence of SO2 on the use of nitrogenous compounds by yeast during wine alcoholic fermentation. Thus Parellada must was sterilized by a pulsed electric field treatment and inoculated with Saccharomyces cerevisiae Na33 strain. The fermentations were carried out
with SO2 (20 mg/l) and without SO2. Results showed that yeast better consumed the amino acids in the first half of fermentation in the presence of SO2. The final concentration of amino acids in the obtained wine was greater when the must was fermented without SO2 than when the latter compound was present. Therefore, the presence of SO2 facilitated the consumption of amino acids and, hence, such wine should have more complex flavour and better microbiological stability than that obtained from fermentation without SO2.
Es parte deFood Chemistry, 2007, vol. 103, num. 3, p. 771-777
Showing items related by title, author, creator and subject.
Influence of pulsed electric fields processing on the bioaccessible and non-bioaccessible fractions of apple phenolic compounds Ribas‐Agustí, Albert; Martín Belloso, Olga; Soliva-Fortuny, Robert; Elez Martínez, Pedro (Elsevier, 2019)Pulsed electric fields (PEF) are known to influence the chemical and microstructural factors governing apple phenolic compounds fate upon digestion. However, the effect of PEF on fruit phenolic compounds bioaccessibility ...
Volatile compounds and changes in flavour-related enzymes during cold storage of high-intensity pulsed electric field- and heat-processed tomato juices Aguiló-Aguayo, Ingrid; Soliva-Fortuny, Robert; Martín Belloso, Olga (Wiley, 2010)The effects of high-intensity pulsed electric field (HIPEF) processing (35 kV cm−1 for 1500 μs, using 4 μs bipolar pulses at 100 Hz) on the production of volatile compounds and flavour-related enzymes in tomato juice were ...
Changes of health-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatments Odriozola Serrano, Isabel; Soliva-Fortuny, Robert; Martín Belloso, Olga (Elsevier, 2008)The effect of high intensity pulsed electric fields (HIPEF) processing (35 kV/cm for 1500 μs in bipolar 4-μs pulses at 100 Hz, with an energy density of 8269 kJ/L) on the main bioactive compounds and antioxidant capacity ...