The Impact of Chitosan on the Chemical Composition of Wines Fermented with <i>Schizosaccharomyces</i> <i>pombe</i> and <i>Saccharomyces cerevisiae</i>
This study investigates the influence of the antimicrobial agent chitosan on a selected <i>Schizosaccharomyces pombe</i> strain during the alcoholic fermentation of ultra-pasteurized grape juice with a high concentration of malic acid. It also studies a selected <i>Saccharomyces ce...
| Published in: | Foods |
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| Main Authors: | , , , , |
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-10-01
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| Online Access: | https://www.mdpi.com/2304-8158/9/10/1423 |
| _version_ | 1851842848146587648 |
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| author | Stefano Scansani Doris Rauhut Silvia Brezina Heike Semmler Santiago Benito |
| author_facet | Stefano Scansani Doris Rauhut Silvia Brezina Heike Semmler Santiago Benito |
| author_sort | Stefano Scansani |
| collection | DOAJ |
| container_title | Foods |
| description | This study investigates the influence of the antimicrobial agent chitosan on a selected <i>Schizosaccharomyces pombe</i> strain during the alcoholic fermentation of ultra-pasteurized grape juice with a high concentration of malic acid. It also studies a selected <i>Saccharomyces cerevisiae</i> 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, α-ketoglutarate, higher alcohols, acetate esters, ethyl esters, and fatty acids, depending on the yeast species. |
| format | Article |
| id | doaj-art-686043bab2594de6ab6a6a5798ecab13 |
| institution | Directory of Open Access Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2020-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| spelling | doaj-art-686043bab2594de6ab6a6a5798ecab132025-08-19T22:27:38ZengMDPI AGFoods2304-81582020-10-01910142310.3390/foods9101423The Impact of Chitosan on the Chemical Composition of Wines Fermented with <i>Schizosaccharomyces</i> <i>pombe</i> and <i>Saccharomyces cerevisiae</i>Stefano Scansani0Doris Rauhut1Silvia Brezina2Heike Semmler3Santiago Benito4Department of Microbiology and Biochemistry, Hochschule Geisenheim University (HGU), Von-Lade-Straße 1, 65366 Geisenheim, GermanyDepartment of Microbiology and Biochemistry, Hochschule Geisenheim University (HGU), Von-Lade-Straße 1, 65366 Geisenheim, GermanyDepartment of Microbiology and Biochemistry, Hochschule Geisenheim University (HGU), Von-Lade-Straße 1, 65366 Geisenheim, GermanyDepartment of Microbiology and Biochemistry, Hochschule Geisenheim University (HGU), Von-Lade-Straße 1, 65366 Geisenheim, GermanyDepartment of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, SpainThis study investigates the influence of the antimicrobial agent chitosan on a selected <i>Schizosaccharomyces pombe</i> strain during the alcoholic fermentation of ultra-pasteurized grape juice with a high concentration of malic acid. It also studies a selected <i>Saccharomyces cerevisiae</i> 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, α-ketoglutarate, higher alcohols, acetate esters, ethyl esters, and fatty acids, depending on the yeast species.https://www.mdpi.com/2304-8158/9/10/1423winearoma compounds<i>Schizosaccharomyces</i>chitosanhigher alcoholsesters |
| spellingShingle | Stefano Scansani Doris Rauhut Silvia Brezina Heike Semmler Santiago Benito The Impact of Chitosan on the Chemical Composition of Wines Fermented with <i>Schizosaccharomyces</i> <i>pombe</i> and <i>Saccharomyces cerevisiae</i> wine aroma compounds <i>Schizosaccharomyces</i> chitosan higher alcohols esters |
| title | The Impact of Chitosan on the Chemical Composition of Wines Fermented with <i>Schizosaccharomyces</i> <i>pombe</i> and <i>Saccharomyces cerevisiae</i> |
| title_full | The Impact of Chitosan on the Chemical Composition of Wines Fermented with <i>Schizosaccharomyces</i> <i>pombe</i> and <i>Saccharomyces cerevisiae</i> |
| title_fullStr | The Impact of Chitosan on the Chemical Composition of Wines Fermented with <i>Schizosaccharomyces</i> <i>pombe</i> and <i>Saccharomyces cerevisiae</i> |
| title_full_unstemmed | The Impact of Chitosan on the Chemical Composition of Wines Fermented with <i>Schizosaccharomyces</i> <i>pombe</i> and <i>Saccharomyces cerevisiae</i> |
| title_short | The Impact of Chitosan on the Chemical Composition of Wines Fermented with <i>Schizosaccharomyces</i> <i>pombe</i> and <i>Saccharomyces cerevisiae</i> |
| title_sort | impact of chitosan on the chemical composition of wines fermented with i schizosaccharomyces i i pombe i and i saccharomyces cerevisiae i |
| topic | wine aroma compounds <i>Schizosaccharomyces</i> chitosan higher alcohols esters |
| url | https://www.mdpi.com/2304-8158/9/10/1423 |
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