Lachancea thermotolerans fermentative metabolism is enhanced by chitosan under winemaking conditions

Wine industry is currently exploring different alternatives to sulphur dioxide as an antimicrobial agent, and chitosan is emerging as a highly promising option due to its multiple applications. In the context of climate change, the use of Lachancea thermotolerans to regulate pH and acidity levels du...

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Detalles Bibliográficos
Autores: Vicente, Javier, Manea, Paul-Petrut, Benito, Santiago, Marquina Díaz, Domingo, Kelane, Niina, Yang, Baoru, Santos de la Sen, Antonio
Tipo de recurso: artículo
Fecha de publicación:2024
País:España
Institución:Universidad Complutense de Madrid (UCM)
Repositorio:Docta Complutense
Idioma:inglés
OAI Identifier:oai:docta.ucm.es:20.500.14352/103874
Acceso en línea:https://hdl.handle.net/20.500.14352/103874
Access Level:acceso abierto
Palabra clave:579.67
663.25
Chitosan
Lachancea thermotolerans
Wine stability
Acidic content
Sugars reduction
Microbiología (Biología)
3309.90 Microbiología de Alimentos
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oai_identifier_str oai:docta.ucm.es:20.500.14352/103874
network_acronym_str ES
network_name_str España
repository_id_str
spelling Lachancea thermotolerans fermentative metabolism is enhanced by chitosan under winemaking conditionsVicente, JavierManea, Paul-PetrutBenito, SantiagoMarquina Díaz, DomingoKelane, NiinaYang, BaoruSantos de la Sen, Antonio579.67663.25ChitosanLachancea thermotoleransWine stabilityAcidic contentSugars reductionMicrobiología (Biología)3309.90 Microbiología de AlimentosWine industry is currently exploring different alternatives to sulphur dioxide as an antimicrobial agent, and chitosan is emerging as a highly promising option due to its multiple applications. In the context of climate change, the use of Lachancea thermotolerans to regulate pH and acidity levels during fermentation has become a promising alternative to other physicochemical approaches. This work analysed the impact of chitosan in sequential-mixed fermentations between L. thermotolerans and Saccharomyces cerevisiae. The presence of chitosan significantly affected the overall fermentation kinetics, resulting in faster fermentations and lower residual sugars, all without an increase in ethanol production. Wines produced under these conditions exhibited increased lactic acid levels (up to 50% more) and decreased malic acid content. This differences significantly influenced final pH (around 0.2 units) and acidity content (up to 1.65 g/L more) when compared to sulphur dioxide-supplemented controls. Chitosan also notably affected to other fermentative by-products, such as glycerol, contributing to improved wine complexity and quality. The addition of chitosan in wine fermentation impacted not only the fermentative performance of key non-Saccharomyces yeasts but the overall quality of the final product. This study provides new insights into the different effects of chitosan during the wine fermentative process.ElsevierUniversidad Complutense de Madrid20242024-02-0120242024-02-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/20.500.14352/103874reponame:Docta Complutenseinstname:Universidad Complutense de Madrid (UCM)InglésengMinisterio de Ciencia e Innovación http://dx.doi.org/10.13039/501100004837 Not available PID2020-119008RB-I00 10.13039open accesshttp://purl.org/coar/access_right/c_abf2Attribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:docta.ucm.es:20.500.14352/1038742026-06-02T12:44:21Z
dc.title.none.fl_str_mv Lachancea thermotolerans fermentative metabolism is enhanced by chitosan under winemaking conditions
title Lachancea thermotolerans fermentative metabolism is enhanced by chitosan under winemaking conditions
spellingShingle Lachancea thermotolerans fermentative metabolism is enhanced by chitosan under winemaking conditions
Vicente, Javier
579.67
663.25
Chitosan
Lachancea thermotolerans
Wine stability
Acidic content
Sugars reduction
Microbiología (Biología)
3309.90 Microbiología de Alimentos
title_short Lachancea thermotolerans fermentative metabolism is enhanced by chitosan under winemaking conditions
title_full Lachancea thermotolerans fermentative metabolism is enhanced by chitosan under winemaking conditions
title_fullStr Lachancea thermotolerans fermentative metabolism is enhanced by chitosan under winemaking conditions
title_full_unstemmed Lachancea thermotolerans fermentative metabolism is enhanced by chitosan under winemaking conditions
title_sort Lachancea thermotolerans fermentative metabolism is enhanced by chitosan under winemaking conditions
dc.creator.none.fl_str_mv Vicente, Javier
Manea, Paul-Petrut
Benito, Santiago
Marquina Díaz, Domingo
Kelane, Niina
Yang, Baoru
Santos de la Sen, Antonio
author Vicente, Javier
author_facet Vicente, Javier
Manea, Paul-Petrut
Benito, Santiago
Marquina Díaz, Domingo
Kelane, Niina
Yang, Baoru
Santos de la Sen, Antonio
author_role author
author2 Manea, Paul-Petrut
Benito, Santiago
Marquina Díaz, Domingo
Kelane, Niina
Yang, Baoru
Santos de la Sen, Antonio
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidad Complutense de Madrid
dc.subject.none.fl_str_mv 579.67
663.25
Chitosan
Lachancea thermotolerans
Wine stability
Acidic content
Sugars reduction
Microbiología (Biología)
3309.90 Microbiología de Alimentos
topic 579.67
663.25
Chitosan
Lachancea thermotolerans
Wine stability
Acidic content
Sugars reduction
Microbiología (Biología)
3309.90 Microbiología de Alimentos
description Wine industry is currently exploring different alternatives to sulphur dioxide as an antimicrobial agent, and chitosan is emerging as a highly promising option due to its multiple applications. In the context of climate change, the use of Lachancea thermotolerans to regulate pH and acidity levels during fermentation has become a promising alternative to other physicochemical approaches. This work analysed the impact of chitosan in sequential-mixed fermentations between L. thermotolerans and Saccharomyces cerevisiae. The presence of chitosan significantly affected the overall fermentation kinetics, resulting in faster fermentations and lower residual sugars, all without an increase in ethanol production. Wines produced under these conditions exhibited increased lactic acid levels (up to 50% more) and decreased malic acid content. This differences significantly influenced final pH (around 0.2 units) and acidity content (up to 1.65 g/L more) when compared to sulphur dioxide-supplemented controls. Chitosan also notably affected to other fermentative by-products, such as glycerol, contributing to improved wine complexity and quality. The addition of chitosan in wine fermentation impacted not only the fermentative performance of key non-Saccharomyces yeasts but the overall quality of the final product. This study provides new insights into the different effects of chitosan during the wine fermentative process.
publishDate 2024
dc.date.none.fl_str_mv 2024
2024-02-01
2024
2024-02-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/20.500.14352/103874
url https://hdl.handle.net/20.500.14352/103874
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Ministerio de Ciencia e Innovación http://dx.doi.org/10.13039/501100004837 Not available PID2020-119008RB-I00 10.13039
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Docta Complutense
instname:Universidad Complutense de Madrid (UCM)
instname_str Universidad Complutense de Madrid (UCM)
reponame_str Docta Complutense
collection Docta Complutense
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.300724

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