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dc.contributor.authorCallejón R.M.
dc.contributor.authorUbeda C.
dc.contributor.authorHidalgo C.
dc.contributor.authorMas A.
dc.contributor.authorTroncoso A.M.
dc.contributor.authorMorales M.L.
dc.date.accessioned2020-09-02T22:14:10Z
dc.date.available2020-09-02T22:14:10Z
dc.date.issued2015
dc.identifier10.1111/ijfs.12661
dc.identifier.citation50, 1, 48-54
dc.identifier.issn09505423
dc.identifier.urihttps://hdl.handle.net/20.500.12728/3904
dc.descriptionSummary: Changes in amino acids and ammonium were monitored during the alcoholic fermentation of strawberry and persimmon purees. Fermentations were carried out either by autochthonous or by commercial yeasts. The amino acid content in strawberry and persimmon was lower than that of grapes but enough to successfully perform the alcoholic fermentation, showing a different consumption pattern. Arginine, although is not present in the most strawberry substrates, appears in strawberry wines (2.75-3.36 mg L-1). Additionally, as opposed to grape wine, an exceptional high consumption of proline was observed during the alcoholic fermentation of strawberry purees. The consumption of amino acids was highly influenced by the substrate and the S. cerevisiae strain used for the fermentation process. These results were confirmed by principal component analysis, which was able to group the samples based on substrate, harvest or yeast strain, considering the amino acids as variables. © 2014 Institute of Food Science and Technology.
dc.language.isoen
dc.publisherBlackwell Publishing Ltd
dc.subject6-aminoquinolyl-N-hydroxysuccinimidyl carbamate
dc.subjectFermentation
dc.subjectFruit wines
dc.subjectYeast-available nitrogen
dc.subjectAmino acids
dc.subjectFruits
dc.subjectPrincipal component analysis
dc.subjectSubstrates
dc.subjectYeast
dc.subject6-aminoquinolyl-N-hydroxysuccinimidyl carbamates
dc.subjectAlcoholic fermentation
dc.subjectAvailable nitrogen
dc.subjectConsumption patterns
dc.subjectFermentation process
dc.subjectFree amino acids
dc.subjectFruit wines
dc.subjectYeast strain
dc.subjectFermentation
dc.titleChanges on free amino acids during the alcoholic fermentation of strawberry and persimmon
dc.typeArticle


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