Browsing by Author "Valencia, Pedro"
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- ItemInfluence of Organic Nitrogen Derived from Recycled Wine Lees and Inorganic Nitrogen on the Chemical Composition of Cabernet Sauvignon Wines Fermented in the Presence of Non-Saccharomyces Yeasts Candida boidinii, C. oleophila, and C. zemplinina(Multidisciplinary Digital Publishing Institute (MDPI), 2024) López Lira, Claudia; Valencia, Pedro; Urtubia, Alejandra; Landaeta Campos, Esteban Alonso; Tapia, Ricardo A.; Franco Melazzini, Wendy VerónicaIn this study, the influences of inorganic nitrogen source (INS) and organic nitrogen source (ONS) supplementation during the wine fermentation process using three non-Saccharomyces yeasts (Candida zemplinina, Candida oleophila, and Candida boidinii) were analyzed. Diamine phosphate (DAP) was used as an INS, and lees enzymatic hydrolysate was used as an ONS. Complete alcoholic fermentation and a higher concentration of volatile compounds were obtained in fermentations with ONS, mainly esters from 81 to 4564 µg/L, alcohols from 231 to 7294 µg/L, and isoamyl acetate ester compounds from 12.3–22.8 ppb, with a very marked odorant activity value (OAV). In addition, malic acid was detected due to its influence on yeast metabolism and, consequently, on aroma production. Using a Y15 enzymatic autoanalyzer, residues of 1.30 g/L in ONS and 1.35 g/L in INS were obtained on the last day of alcoholic fermentation. In summary, we obtained promising results concerning the production of wine with enhanced functionalities due to higher concentrations of some volatile and polyphenolic compounds.
- ItemTechnical Feasibility of Glucose Oxidase as a Prefermentation Treatment for Lowering the Alcoholic Degree of Red Wine(2017) Valencia, Pedro; Espinoza, Karen; Ramírez, Cristián; Franco, Wendy; Urtubia, Alejandra