气候变化领域集成服务门户(CCPortal): Lachancea thermotolerans fermentative metabolism is enhanced by chitosan under winemaking conditions

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DOI	10.1016/j.lwt.2024.115863
	Lachancea thermotolerans fermentative metabolism is enhanced by chitosan under winemaking conditions
	Vicente, Javier; Manea, Paul-Petrut; Benito, Santiago; Marquina, Domingo; Kelanne, Niina; Yang, Baoru; Santos, Antonio
发表日期	2024
ISSN	0023-6438
EISSN	1096-1127
起始页码	196
卷号	196
英文摘要	Wine industry is currently exploring different alternatives to sulphur dioxide as an antimicrobial agent, and chitosan is emerging as a highly promising option due to its multiple applications. In the context of climate change, the use of Lachancea thermotolerans to regulate pH and acidity levels during fermentation has become a promising alternative to other physicochemical approaches. This work analysed the impact of chitosan in sequential -mixed fermentations between L. thermotolerans and Saccharomyces cerevisiae. The presence of chitosan significantly affected the overall fermentation kinetics, resulting in faster fermentations and lower residual sugars, all without an increase in ethanol production. Wines produced under these conditions exhibited increased lactic acid levels (up to 50% more) and decreased malic acid content. This differences significantly influenced final pH (around 0.2 units) and acidity content (up to 1.65 g/L more) when compared to sulphur dioxidesupplemented controls. Chitosan also notably affected to other fermentative by-products, such as glycerol, contributing to improved wine complexity and quality. The addition of chitosan in wine fermentation impacted not only the fermentative performance of key non-Saccharomyces yeasts but the overall quality of the final product. This study provides new insights into the different effects of chitosan during the wine fermentative process.
英文关键词	Chitosan; Lachancea thermotolerans; Wine stability; Acidic content; Sugars reduction
语种	英语
WOS研究方向	Food Science & Technology
WOS类目	Food Science & Technology
WOS记录号	WOS:001186741500001
来源期刊	LWT-FOOD SCIENCE AND TECHNOLOGY
文献类型	期刊论文
条目标识符	http://gcip.llas.ac.cn/handle/2XKMVOVA/294075
作者单位	University of Turku
推荐引用方式 GB/T 7714	Vicente, Javier,Manea, Paul-Petrut,Benito, Santiago,et al. Lachancea thermotolerans fermentative metabolism is enhanced by chitosan under winemaking conditions[J],2024,196.
APA	Vicente, Javier.,Manea, Paul-Petrut.,Benito, Santiago.,Marquina, Domingo.,Kelanne, Niina.,...&Santos, Antonio.(2024).Lachancea thermotolerans fermentative metabolism is enhanced by chitosan under winemaking conditions.LWT-FOOD SCIENCE AND TECHNOLOGY,196.
MLA	Vicente, Javier,et al."Lachancea thermotolerans fermentative metabolism is enhanced by chitosan under winemaking conditions".LWT-FOOD SCIENCE AND TECHNOLOGY 196(2024).