Person:
Navascués López-Cordón, Eva

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First Name
Eva
Last Name
Navascués López-Cordón
URI
https://hdl.handle.net/20.500.14352/83641
Affiliation
Universidad Complutense de Madrid
Faculty / Institute
Ciencias Biológicas
Department
Area
Microbiología
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2018 - 201912020 - 20241
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Author: Marquina Díaz, Domingo × Subject: 579.67 ×

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    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, Antonio
    Most 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.
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    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, Benito
    The 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.