Influence of vacuum filtration of Viura must on the concentration of fatty acids and their utilization in fermentation

  1. Ancín, C. 1
  2. Ayestarán, B. 1
  3. García, A. 1
  4. Garrido, J. 1
  1. 1 Universidad Pública de Navarra
    info

    Universidad Pública de Navarra

    Pamplona, España

    ROR https://ror.org/02z0cah89

Revista:
Food Research International

ISSN: 0963-9969

Año de publicación: 1996

Volumen: 29

Número: 8

Páginas: 763-770

Tipo: Artículo

DOI: 10.1016/S0963-9969(97)00001-X SCOPUS: 2-s2.0-0030427355 DIALNET GOOGLE SCHOLAR

Otras publicaciones en: Food Research International

Repositorio institucional: lock_openAcceso abierto Editor

Resumen

Fatty acids such as palmitoleic, oleic, linoleic and linolenic along with sterols constitute growth or survival factors for yeast. The objective of this work was to study the influence of vacuum filtration of Viura must on fatty acid contents and their use during fermentation. The results were compared with unclarified must, the control. Filtration drastically reduced the total fatty acid concentration (81.5%) and especially unsaturated fatty acids (97.1% of linoleic, and 100% of linolenic), as well as the minor saturated acids, arachidic and behenic. In the first half of fermentation, fatty acids were excreted in the filtered must (76.8%) whereas they were consumed in the control (46.8%). In the second half of fermentation, there was greater consumption in the control sample (74.5%) than in the filtered sample (37.4%).