Influence of SO2 on the consumption of nitrogen compounds through alcoholic fermentation of must sterilized by pulsed electric fields

  1. Garde-Cerdán, T. 1
  2. Marsellés-Fontanet, A.R. 2
  3. Arias-Gil, M. 1
  4. Martín-Belloso, O. 2
  5. Ancín-Azpilicueta, C. 1
  1. 1 Universidad Pública de Navarra
    info

    Universidad Pública de Navarra

    Pamplona, España

    ROR https://ror.org/02z0cah89

  2. 2 Universitat de Lleida
    info

    Universitat de Lleida

    Lleida, España

    ROR https://ror.org/050c3cw24

Revista:
Food Chemistry

ISSN: 0308-8146

Any de publicació: 2007

Volum: 103

Número: 3

Pàgines: 771-777

Tipus: Article

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DOI: 10.1016/J.FOODCHEM.2006.09.018 SCOPUS: 2-s2.0-33847126941 GOOGLE SCHOLAR

Altres publicacions en: Food Chemistry

Resum

The aim of this work was to study the influence of SO2 on the use of nitrogenous compounds by yeast during wine alcoholic fermentation. Thus Parellada must was sterilized by a pulsed electric field treatment and inoculated with Saccharomyces cerevisiae Na33 strain. The fermentations were carried out with SO2 (20 mg/l) and without SO2. Results showed that yeast better consumed the amino acids in the first half of fermentation in the presence of SO2. The final concentration of amino acids in the obtained wine was greater when the must was fermented without SO2 than when the latter compound was present. Therefore, the presence of SO2 facilitated the consumption of amino acids and, hence, such wine should have more complex flavour and better microbiological stability than that obtained from fermentation without SO2. © 2006 Elsevier Ltd. All rights reserved.