Effects of acetic acid, ethanol, and SO(2) on the removal of volatile acidity from acidic wines by two Saccharomyces cerevisiae commercial strains.

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dc.contributor.authorVilela-Moura, Alice
dc.contributor.authorSchuller, Dorit
dc.contributor.authorMendes-Faia, Arlete
dc.contributor.authorCôrte-Real, Manuela
dc.date.accessioned2016-06-22T17:51:25Z
dc.date.available2016-06-22T17:51:25Z
dc.date.issued2010
dc.description.abstractHerein, we report the influence of different combinations of initial concentration of acetic acid and ethanol on the removal of acetic acid from acidic wines by two commercial Saccharomyces cerevisiae strains S26 and S29. Both strains reduced the volatile acidity of an acidic wine (1.0 gl(-1) acetic acid and 11% (v/v) ethanol) by 78% and 48%, respectively. Acetic acid removal by strains S26 and S29 was associated with a decrease in ethanol concentration of 0.7 and 1.2% (v/v), respectively. Strain S26 revealed better removal efficiency due to its higher tolerance to stress factors imposed by acidic wines. Sulfur dioxide (SO(2)) in the concentration range 95-170 mg l(-1)inhibits the ability of both strains to reduce the volatile acidity of the acidic wine used under our experimental conditions. Therefore, deacidification should be carried out either in wines stabilized by filtration or in wines with SO(2)concentrations up to 70 mg l(-1). Deacidification of wines with the better performing strain S26 was associated with changes in the concentration of volatile compounds. The most pronounced increase was observed for isoamyl acetate (banana) and ethyl hexanoate (apple, pineapple), with an 18- and 25-fold increment, respectively, to values above the detection threshold. The acetaldehyde concentration of the deacidified wine was 2.3 times higher, and may have a detrimental effect on the wine aroma. Moreover, deacidification led to increased fatty acids concentration, but still within the range of values described for spontaneous fermentations, and with apparently no negative impact on the organoleptical properties.pt
dc.identifier.urihttp://hdl.handle.net/10348/6083
dc.language.isoengpt
dc.peerreviewedyespt
dc.publisherSpringerpt
dc.relation.ispartofCGB - Centro de Genética e Biotecnologiapt
dc.relation.publisherversionhttp://link.springer.com/article/10.1007%2Fs00253-010-2558-7pt
dc.rightsrestricted accesspt
dc.subjectVolatile acidity removalpt
dc.subjectAcidic winespt
dc.subjectS. cerevisiaept
dc.subjectAcetic acidpt
dc.subjectEthanolpt
dc.subjectSO(2)pt
dc.titleEffects of acetic acid, ethanol, and SO(2) on the removal of volatile acidity from acidic wines by two Saccharomyces cerevisiae commercial strains.pt
dc.typejournal articlept
degois.publication.firstPage1317pt
degois.publication.issue4pt
degois.publication.lastPage1326pt
degois.publication.titleApplied Microbiology and Biotechnologypt
degois.publication.volume87pt
dspace.entity.typePublicationen
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