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J Agric Food Chem

Title:		Use of a Schizosaccharomyces pombe mutant to reduce the content in gluconic acid of must obtained from rotten grapes
Author(s):		Peinado RA; Maestre O; Mauricio JC; Moreno JJ;
Address:		"Departamento de Quimica Agricola y Edafologia, Universidad de Cordoba, Edificio Marie Curie, Cordoba, Spain"
Journal Title:		J Agric Food Chem
Year:		2009
Volume:		57
Issue:		6
Page Number:		2368 - 2377
DOI:		10.1021/jf803479r
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"Schizosaccharomyces pombe YGS-5 and Saccharomyces cerevisiae G1 strains were used in order to develop an effective method for reducing the gluconic acid content of musts without altering the development of alcoholic fermentation or detracting from quality in the resulting wines. The best results in synthetic media were obtained by using a temperature of 24 degrees C and a sulfur dioxide rate below 100 mg/L under semiaerobic conditions. Sequential inoculation of the musts with YGS-5 first and fermentative G1 yeasts then reduced their gluconic acid content by 85% within 43 h; by contrast, simultaneous inoculation with YGS-5 and G1 provided a reduction of only 40%. The wines with the best sensory and analytical properties were obtained by sequentially inoculating the musts with YGS-5 and, once gluconic acid was removed, G1. The wine obtained by sequential inoculation without removing YGS-5 was that exhibiting the highest odorant activity value (OAV) for the volatile compounds in the floral odor series. A protocol for treating musts containing gluconic acid was developed and tested at the pilot plant scale. The treatment reduced the gluconic acid content by 70% within 46 h with no adverse effect on the analytical or sensory quality of the resulting wines"
Keywords:		Fermentation Fruit/*chemistry/microbiology Gluconates/analysis/*metabolism Humans *Mutation Odorants/analysis Saccharomyces cerevisiae/metabolism Schizosaccharomyces/genetics/*metabolism Taste Vitis/*chemistry Wine/analysis/microbiology;
Notes:		"MedlinePeinado, Rafael A Maestre, Oscar Mauricio, Juan C Moreno, Juan J eng Research Support, Non-U.S. Gov't 2009/02/27 J Agric Food Chem. 2009 Mar 25; 57(6):2368-77. doi: 10.1021/jf803479r"