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Use of ozonation to sanitize the grapes during red wine making. Effect on acidification, phenols, aroma, sensory profile, and implications in the implantation of Lachancea thermotolerans yeasts and SO2 reduction

dc.contributor.authorMorata, Antonio
dc.contributor.authorEscott Pérez, Carlos
dc.contributor.authorVaquero, Cristian
dc.contributor.authordel Fresno, Juan Manuel
dc.contributor.authorLoira, Iris
dc.contributor.authorCuerda, Rafael
dc.contributor.authorGonzález, Carmen
dc.date.accessioned2025-07-08T11:37:05Z
dc.date.available2025-07-08T11:37:05Z
dc.date.issued2025
dc.descriptionJustificación de autores: Antonio Morata: Writing – review & editing, Writing – original draft, Validation, Project administration, Methodology, Funding acquisition, Conceptualization. Carlos Escott: Writing – review & editing, Investigation. Cristian Vaquero: Writing – review & editing, Investigation. Juan Manuel del Fresno: Writing – review & editing, Investigation, Data curation. Iris Loira: Writing – review & editing, Supervision, Investigation. Rafael Cuerda: Resources, Investigation. Carmen Gonzalez: ´ Writing – review & editing, Supervision, Conceptualization.
dc.description.abstractOzonated water (4 ppm) has been used to sanitize red grapes (cv Tempranillo, Vitis vinifera L.) after destemming and to facilitate the implantation of the non- Saccharomyces yeast Lachancea thermotolerans in the absence of sulphites. The implantation of L. thermotolerans in ozone fermentations was more successful with a higher acidification (+13% of lactic acid) and a lower variability among replicates (n = 3). Ozone fermentations kept the same amount of anthocyanins (p < 0.05) measured by HPLC-DAD and lower values of acetaldehyde and ethyl acetate analyzed by GC-FID. The concentration of higher alcohols, esters and carbonyl compounds was similar in ozone fermentations and controls (p < 0.05). Ozonated water is a powerful tool to control microorganisms facilitating fermentations with non- Saccharomyces sensitive to sulfites like Lachancea thermotolerans and the wine making with low levels of SO2 . The better implantation produces more reproducible fermentations in terms of volatile compounds and metabolites
dc.description.departmentSección Deptal. de Farmacia Galénica y Tecnología Alimentaria (Veterinaria)
dc.description.facultyFac. de Veterinaria
dc.description.refereedTRUE
dc.description.sponsorshipMinisterio de Industria, Comercio y Turismo ( España)
dc.description.sponsorshipEuropean Commission
dc.description.statuspub
dc.identifier.citationMorata, A., Escott, C; Vaquero, C.,del Fresno, J. M; Loira, I.,Cuerda, R., Gonzalez, C. ( 2024) Use of ozonation to sanitize the grapes during red wine making. Effect on acidification, phenols, aroma, sensory profile, and implications in the implantation of Lachancea thermotolerans yeasts and SO2 reduction.Food Bioscience .63, Elsevier. DOI:10.1016/j.fbio.2024.105700
dc.identifier.doi10.1016/j.fbio.2024.105700
dc.identifier.essn2212-4306
dc.identifier.issn2212-4292
dc.identifier.officialurlhttps://doi.org/10.1016/j.fbio.2024.105700
dc.identifier.urihttps://hdl.handle.net/20.500.14352/122324
dc.issue.number105700
dc.journal.titleFood Bioscience
dc.language.isoeng
dc.page.final8
dc.page.initial1
dc.publisherElsevier
dc.relation.projectIDPAG-020100-2023-274 - PP09
dc.rights.accessRightsrestricted access
dc.subject.cdu624.13
dc.subject.cdu663.2
dc.subject.keywordOzone
dc.subject.keywordOzonated wáter
dc.subject.keywordNon-Saccharomyces
dc.subject.keywordLachancea thermotolerans
dc.subject.keywordWine
dc.subject.keywordPH
dc.subject.keywordAcidification
dc.subject.keywordSulphites
dc.subject.ucmAgricultura
dc.subject.unesco2511.08 Mecánica de Suelos (Agricultura)
dc.titleUse of ozonation to sanitize the grapes during red wine making. Effect on acidification, phenols, aroma, sensory profile, and implications in the implantation of Lachancea thermotolerans yeasts and SO2 reduction
dc.typejournal article
dc.type.hasVersionVoR
dc.volume.number63
dspace.entity.typePublication
relation.isAuthorOfPublication633bc705-cec6-42bf-b568-f49774d84d6b
relation.isAuthorOfPublication.latestForDiscovery633bc705-cec6-42bf-b568-f49774d84d6b

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