Person: Navascués López-Cordón, Eva
Loading...
First Name
Eva
Last Name
Navascués López-Cordón
Affiliation
Universidad Complutense de Madrid
Faculty / Institute
Ciencias Biológicas
Department
Area
Microbiología
Identifiers
4 results
Search Results
Now showing 1 - 4 of 4
Item Analytical impact of Metschnikowia pulcherrima in the volatile profile of Verdejo white wines(Applied microbiology and biotechnology, 2018) Biesert, Beata; Calderón, Fernando; Rauhut, Doris; Benito, Santiago; Ruiz Ruiz, Javier; Belda Aguilar, Ignacio; Navascués López-Cordón, Eva; Marquina Díaz, Domingo; Santos de la Sen, AntonioMost wine aroma compounds, including the varietal fraction, are produced or released during wine production and derived from microbial activity. Varietal aromas, typically defined as terpenes and thiols, have been described as derived from their non-volatile precursors, released during wine fermentation by different yeast hydrolytic enzymes. The perception of these minority aroma compounds depends on the chemical matrix of the wine, especially on the presence of majority aroma compounds, such as esters or higher alcohols. Strategies aiming to reduce the production of these masking flavors are on the spotlight of enology research as a way to better define varietal standard profiles for the global market. Using a natural white must from Verdejo variety (defined as a thiol grape variety), here we describe the analytical and sensorial impact of using, in sequential inoculations, a selected strain of Metschnikowia pulcherrima, in combination with two different Saccharomyces cerevisiae strains. An increase in the levels of the thiol 4-MSP (4-methyl-4-sulfanylpentan-2-one) over its sensory threshold, together with a decrease in higher alcohol production, was observed when M. pulcherrima was used. This has an important impact on these wines, making them fruitier and fresher, always preferred by the sensory panel.Item A comparative study of Lachancea thermotolerans fermentative performance under standardized wine production conditions(Food Chemistry: X, 2024) Vicente, Javier; Vladic, Luka; Navascués López-Cordón, Eva; Brezina, Silvia; Santos de la Sen, Antonio; Calderón, Fernando; Tesfaye, Wendu; Marquina Díaz, Domingo; Rauhut, Doris; Santiago, BenitoThe study explores diverse strains of Lachancea thermotolerans in single-inoculum wine fermentation conditions using synthetic grape must. It aims to analyze the role of the species without external influences like other microorganisms or natural grape must variability. Commercial strains and selected vineyard isolates, untested together previously, are assessed. The research evaluates volatile and non-volatile chemical compounds in final wine, revealing significant strain-based variations. L. thermotolerans notably produces lactic acid and consumes malic acid, exhibiting moderate ethanol levels. The volatile profile displays strain-specific impacts, affecting higher alcohol and ester concentrations compared to S. cerevisiae. These effects vary based on the specific compounds. Using a uniform synthetic must enables direct strain comparisons, eliminating grape-related, environmental, or timing variables in the experiment, facilitating clearer insights into the behavior of L. thermotolerans in wine fermentation. The study compares for the first time all available commercial strains of L. thermotolerans.Item Biological management of acidity in wine industry: a review(International Journal of Food Microbiology, 2022) Vicente, Javier; Baran, Yasemin; Navascués López-Cordón, Eva; Santos de la Sen, Antonio; Calderón, Fernando; Marquina Díaz, Domingo; Rauhut, Doris; Benito, SantiagoClimate change is generating several problems in wine technology. One of the main ones is lack of acidity and difficulties performing malolactic fermentation to stabilize wines before bottling. Among the different available acidity management technologies, such as direct acid addition, ion exchange resins, electro-membrane treatments, or vineyard management, the microbiological option is reliable and deeply studied. The main approach is the increase in malic acid content because of the metabolism of specific Saccharomyces strains and to increase lactic acid because of the metabolism of Lachancea genus. Other non-Saccharomyces yeasts, such as Starmerella bacillaris or Candida stellata can also acidify significantly because of the production of pyruvic or succinic acid. Wine industry needs the removal of malic acid in most red wines before bottling to achieve wine stability. Oenococus oeni performs the malolactic fermentation of red wines on most conditions because of the metabolization of malic acid into lactic acid. However, modern oenology challenges such as high ethanol concentrations, high pH or low levels of malic acid have made researchers to look for other options to reduce potential risks of deviation. Other wine-related microorganisms able to de-acidify malic acid have appeared as interesting alternatives for specific difficult scenarios. Lactiplantibacillus plantarum and Schizosaccharomyces genus make up nowadays the main studied alternatives.Item Influence of different Lachancea thermotolerans strains in the wine profile in the era of climate challenge(FEMS Yeast Research, 2022) Vicente, Javier; Kelanne, Niina; Rodrigo-Burgos, Lydia; Navascués; Navascués López-Cordón, Eva; Calderón, Fernando; Santos de la Sen, Antonio; Marquina Díaz, Domingo; Yang, Baoru; Benito, SantiagoThe study performed sequential fermentations of red grape juice using several strains of Lachancea thermotolerans and one strain of Saccharomyces cerevisiae. Due to the new conditions imposed by climate change, wine acidity must be affected as well as the volatile profile. Non-Saccharomyces yeasts such as L. thermotolerans are real alternatives to soften the impact of climate change in winemaking. The L. thermotolerans strains included three commercially available strains and two wine-related natural isolates. L. thermotolerans showed significant statistical differences in basic chemical parameters such as lactic acid, malic acid, or ethanol concentrations as well as in the volatile profile. S. cerevisiae clearly produced some volatile compounds in higher amounts than the studied L. thermotolerans strains while others showed the opposite effect. Sequential fermentations involving any of the studied strains of L. thermotolerans with S. cerevisiae showed an increased volatile profile compared to the S. ceresisiae single fermentation, highlighting the synergic effect between the studied species.