Phenolic compounds, antioxidant activity and color in the fermentation of mixed blueberry and grape juice with different yeasts
Juan Martín-Gómez, Teresa García-Martínez, M. Ángeles Varo, Julieta Mérida, María P. Serratosa
• Winemaking of blueberry and grape mixture musts using different yeast strains. • Loss of phenolic compounds by adhesion to yeast cell walls. • Selected yeasts do not affect the anthocyanin and flavonol content of the wines. • The yeast normally used in mead fermentation showed the best results.
Abstract
Fermentation of blueberry and grape mixed musts in a 1:1 ratio with 4 different yeast strains has been studied. In order to evaluate which yeasts maintain the highest content of phenolic compounds, color and antioxidant activity. The musts were fermented with four types of strains, of which three were commercial yeasts QA23, Elegance MP061, M05 Mead and one isolated from partially fermented musts of Pedro Ximenez, X5 (CECT131015). In addition to the use of these yeast strains, spontaneous fermentation with indigenous fruit yeasts was used as a control. First, it was shown that the use of yeast inocula reduced the fermentation time avoiding the latency phase where the yeast adapts to the fermentation medium of both fruits. Second, among the wines obtained, the control wine was the one losing the least total phenolic compounds and less antioxidant activity. However, wines obtained from fermentation with inoculum showed the least color loss and a higher content of anthocyanins and flavonols. In fact, the M05 Mead yeast obtained the lowest loss of color, total phenolic compounds, and antioxidant activity; and the highest concentration of anthocyanins and flavonols. Therefore, this yeast was the most appropriate for the winemaking of mixed blueberries and grapes musts.
noviembre 2022
Effect of Bentonite Addition to Pedro Ximénez White Grape Musts before Their Fermentation with Selected Yeasts on the Major Volatile Compounds and Polyols of Wines and Tentative Relationships with the Sensorial Evaluation
Raquel Muñoz-Castells, Jaime Moreno-García, Teresa García-Martínez, Juan Carlos Mauricio and Juan Moreno
octubre 2022
Use of yeast biocapsules as a fungal-based immobilized cell technology for Indian Pale Ale-type beer brewing
Minami Ogawa, Pablo Carmona-Jiménez, Teresa García-Martínez, Jesús Valentín Jorrín-Novo, Juan Moreno, María Dolores Rey, Jaime Moreno-García
octubre 2022
Assessing edible filamentous fungal carriers as cell supports for growth of yeast and cultivated meat
Minami Ogawa, Jaime Moreno García, Nitin Nitin, Keith Baar, David E Block
junio 2022
An IoT barrel bung to monitor evolution wine elaborated under biological aging
Eduardo Cañete-Carmona, Juan José Gallego-Martínez, Laila Yousef-Jiménez, Alberto Ruiz-Flores, Andrés Gersnoviez & Juan Moreno
mayo 2022
Biofilm and Food: Well-and Lesser-Known Interactionst
Marilena Budroni, María-Jesús Torija, Jaime Moreno-García, Giacomo Zara
febrero 2022
Revealing the Yeast Diversity of the Flor Biofilm Microbiota in Sherry Wines Through Internal Transcribed Spacer-Metabarcoding and Matrix-Assisted Laser Desorption/Ionization Time of Flight Mass Spectrometry
Juan Carbonero-Pacheco, Jaime Moreno-García, Juan Moreno, Teresa García-Martínez and Juan Carlos Mauricio
noviembre 2021
Analyzing the minor volatilome of Torulaspora delbrueckii in an alcoholic fermentation
Minami Ogawa, Florin Vararu, Jaime Moreno-Garcia, Juan Carlos Mauricio, Juan Moreno, Teresa Garcia-Martinez
septiembre 2021
Towards a better understanding of the evolution of odour-active compounds and the aroma perception of sparkling wines during ageing
Rafael Martínez-García, Juan Carlos Mauricio, Teresa García-Martínez, Rafael A. Peinado, Juan Moreno
septiembre 2021
Functional metaproteomic analysis of alcohol vinegar microbiota during an acetification process: A quantitative proteomic approach
Juan J. Román-Camacho, Juan C. Mauricio, Inés M. Santos-Dueñas, Teresa García-Martínez, Isidoro García-García