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Research Article

Effect of Yeast Strain and Supplementation with Inactive Yeast during Alcoholic Fermentation on Wine Polysaccharides

Elena González-Royo, Andoni Urtasun, Mariona Gil, Nikolaos Kontoudakis, Mireia Esteruelas, Francesca Fort, Joan Miquel Canals, Fernando Zamora
Am J Enol Vitic. June 2013 64: 268-273; published ahead of print January 11, 2013 ; DOI: 10.5344/ajev.2012.12071
Elena González-Royo
1Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel.li Domingo, s/n. 43007 Tarragona, Spain.
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Andoni Urtasun
1Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel.li Domingo, s/n. 43007 Tarragona, Spain.
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Mariona Gil
1Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel.li Domingo, s/n. 43007 Tarragona, Spain.
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Nikolaos Kontoudakis
1Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel.li Domingo, s/n. 43007 Tarragona, Spain.
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Mireia Esteruelas
1Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel.li Domingo, s/n. 43007 Tarragona, Spain.
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Francesca Fort
1Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel.li Domingo, s/n. 43007 Tarragona, Spain.
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Joan Miquel Canals
1Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel.li Domingo, s/n. 43007 Tarragona, Spain.
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Fernando Zamora
1Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel.li Domingo, s/n. 43007 Tarragona, Spain.
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  • For correspondence: fernando.zamora@urv.cat
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Abstract

Polysaccharides appear to exert some sort of positive sensory effect on wine composition. For this reason, attempts have been made to increase their concentration by strategies such as the use of yeast strains with a greater capacity for releasing polysaccharides and supplementation with inactive yeast pretreated to favor the release of polysaccharides. The aim of this study was to determine whether these new strategies are useful for enriching the polysaccharides in red wines. Our results confirm that both strategies provide wines with higher polysaccharide concentrations. Wines fermented with a high polysaccharide-releasing yeast strain had a 32% higher polysaccharide concentration than controls. Wines supplemented with inactive yeasts also had significant increases (11 to 20%) in polysaccharides.

  • wine
  • polysaccharides
  • yeasts
  • inactive yeasts
  • alcoholic fermentation
  • ©2013 by the American Society for Enology and Viticulture
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Effect of Yeast Strain and Supplementation with Inactive Yeast during Alcoholic Fermentation on Wine Polysaccharides
Elena González-Royo, Andoni Urtasun, Mariona Gil, Nikolaos Kontoudakis, Mireia Esteruelas, Francesca Fort, Joan Miquel Canals, Fernando Zamora
Am J Enol Vitic.  June 2013  64: 268-273;  published ahead of print January 11, 2013 ; DOI: 10.5344/ajev.2012.12071

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Effect of Yeast Strain and Supplementation with Inactive Yeast during Alcoholic Fermentation on Wine Polysaccharides
Elena González-Royo, Andoni Urtasun, Mariona Gil, Nikolaos Kontoudakis, Mireia Esteruelas, Francesca Fort, Joan Miquel Canals, Fernando Zamora
Am J Enol Vitic.  June 2013  64: 268-273;  published ahead of print January 11, 2013 ; DOI: 10.5344/ajev.2012.12071
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