Influence 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

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dc.article.number4166
dc.catalogadoryvc
dc.contributor.authorLópez Lira, Claudia
dc.contributor.authorValencia, Pedro
dc.contributor.authorUrtubia, Alejandra
dc.contributor.authorLandaeta Campos, Esteban Alonso
dc.contributor.authorTapia, Ricardo A.
dc.contributor.authorFranco Melazzini, Wendy Verónica
dc.date.accessioned2025-03-13T21:42:20Z
dc.date.available2025-03-13T21:42:20Z
dc.date.issued2024
dc.description.abstractIn 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.
dc.description.funderUniversidad Central de Chile
dc.description.funderANID/FONDECYT
dc.format.extent12 páginas
dc.fuente.origenScopus
dc.identifier.doi10.3390/foods13244166
dc.identifier.issn23048158
dc.identifier.scopusidScopus_ID:85213386639
dc.identifier.urihttps://doi.org/10.3390/foods13244166
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/102596
dc.identifier.wosidWoS_ID: 001384366100001
dc.information.autorucEscuela de Química; López Lira, Claudia; S/I; 218191
dc.information.autorucEscuela de Química; Landaeta Campos, Esteban Alonso; S/I; 225227
dc.information.autorucEscuela de Ingeniería; Franco Melazzini, Wendy Verónica; 0000-0001-5858-8554; 219464
dc.language.isoen
dc.nota.accesocontenido completo
dc.publisherMultidisciplinary Digital Publishing Institute (MDPI)
dc.revistaFoods
dc.rightsacceso abierto
dc.subjectCircular economy
dc.subjectEnzymatic hydrolysis
dc.subjectNonconventional yeast
dc.subjectOrganic nitrogen
dc.subjectVolatile compounds
dc.subjectWine aroma
dc.subject.ddc600
dc.subject.deweyTecnologíaes_ES
dc.titleInfluence 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
dc.typeartículo
dc.volumen13
sipa.codpersvinculados218191
sipa.codpersvinculados225227
sipa.codpersvinculados219464
sipa.trazabilidadSCOPUS;2025-01-05
sipa.trazabilidadWOS;2025-01-11
sipa.trazabilidadORCID;2025-03-03
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