Adaptación y desarrollo del velo de flor en vinos “sobretablas” de la D.O. Jerez-Xèrés-Sherry fortificados con alcoholes no vínicos

  1. Cantoral, Jesús Manuel 1
  2. Florido-Barba, Antonio 1
  3. Lopez-Molina, María Fernanda 1
  4. Cordero-Bueso, Gustavo 1
  1. 1 Department of Biomedicine, Biotechnology and Public Health, University of Cádiz, Spain
Actas:
43rd World Congress of Vine and Wine

Editorial: EDP Sciences

ISSN: 2117-4458

Ano de publicación: 2023

Volume: 56

Páxinas: 02029

Tipo: Achega congreso

DOI: 10.1051/BIOCONF/20235602029 GOOGLE SCHOLAR lock_openAcceso aberto editor

Obxectivos de Desenvolvemento Sustentable

Resumo

The EC 2019/187 shows the rules for the usage of ethyl alcohols to fortify wines. These must be obtained from products derived from agriculture and the use of alcohols of mineral or chemical origin is not authorized. The ethyl alcohols authorized for the fortification in the D.O. Sherry have wine origin. But, there are other alcohols that could be equally productive and at a lower economic cost, such as beet or sugar cane alcohol. The effect that different types of ethyl alcohols may have on the yeasts of flor remains unknown. Our goal was to analyze the effects of other alcohols (beet, sugar cane, etc.) on the development of the veil of flor. In this way, the yeasts that constitute the veil of flor of Fino wines were isolated and identified by microbiological techniques and characterized by molecular tools and by biochemical and microbiological tests such as cellular hydrophobicity, flocculation, acetic acid production, etc. Then, base wines were fortified with different distilled alcohols, such as malt brandy, tequila, among others. Biological aging under the veil of flor was monitored to later determine the volatile fractions. Alcohol from sugar cane could be a promising alternative to fortify Fino wines.

Referencias bibliográficas

  • Tredoux G. J. y Ferreira A. C. S., «7 - Fortified wines: styles, production and flavour chemistry», en Alcoholic Beverages, Piggott J., Ed. Woodhead Publishing, 2012, pp. 159-179. doi: 10.1533/9780857095176.2.159
  • Ángeles Pozo-Bayón, (2011), Advances in Food and Nutrition Research, 63, pp. 17, 10.1016/B978-0-12-384927-4.00002-6
  • Morales, (2020), Food Research International, 128, pp. 108771, 10.1016/j.foodres.2019.108771
  • Ruiz-Muñoz, (2020), Food Microbiology, 92, pp. 103553, 10.1016/j.fm.2020.103553
  • Moreno-García, (2018), FEMS Yeast Research, 18, pp. foy005, 10.1093/femsyr/foy005
  • Legras J. L., Erny C., y Charpentier C., «Population structure and comparative genome hybridization of European flor yeast reveal a unique group of Saccharomyces cerevisiae strains with few gene duplications in their genome», PLoS ONE 9(10), 2014, doi: 10.1371/journal.pone.0108089
  • Esteve-Zarzoso, (2001), Applied and Environmental Microbiology, 67, pp. 2056, 10.1128/AEM.67.5.2056-2061.2001
  • Cordero-Bueso, (2011), International Journal of Food Microbiology, 145, pp. 132, 10.1016/j.ijfoodmicro.2010.11.040
  • Sabate, (2002), Microbiological Research, 157, pp. 267, 10.1078/0944-5013-00163
  • Esteve-Zarzoso, (2004), Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology, 85, pp. 151, 10.1023/B:ANTO.0000020282.83717.bd
  • Vaudano, (2008), Food Microbiology, 25, pp. 56, 10.1016/j.fm.2007.08.001
  • Vaudano, (2019), International Journal of Food Microbiology, 289, pp. 154, 10.1016/j.ijfoodmicro.2018.09.016
  • Geijer, (2022), FEMS Yeast Research, 22, pp. foab071, 10.1093/femsyr/foab071
  • Carbonero-Pacheco, (2021), Front Microbiol, 12, pp. 825756, 10.3389/fmicb.2021.825756
  • Ruiz-Muñoz M., Hernández-Fernández M., Cordero-Bueso G., Martínez-Verdugo S., Pérez F., Cantoral J.M., J.M. (2022). Non-Saccharomyces are also forming the veil of flor in Sherry wines. Fermentation (en prensa).»
  • Avdanina, (2022), Fermentation, 8, pp. 381, 10.3390/fermentation8080381
  • Carrasco, (2015), Plant Systematics and Evolution, 301, pp. 1613, 10.1007/s00606-014-1181-y
  • Rodriguez, (2014), FEMS Yeast Research, 14, pp. 845, 10.1111/1567-1364.12173
  • Qin, (2021), Front Microbiol, 12, pp. 626920, 10.3389/fmicb.2021.626920
  • Zilelidou A.A.-N. AspasiaTI-Understanding Wine through Yeast Interactions, Microorganisms 9(8), 2021, doi: 10.3390/microorganisms9081620
  • Escribano R. et al., «Wine aromatic compound production and fermentative behaviour within different non-Saccharomyces species and clones», Journal of applied microbiology 124(6), pp. 1521–1531, 2018
  • Durán-Guerrero, (2021), Foods, 10, pp. 753, 10.3390/foods10040753
  • Alexandre, (2013), International Journal of Food Microbiology, 167, pp. 269, 10.1016/j.ijfoodmicro.2013.08.021