{ "labelLang" : "hun", "responseDate" : "2024-03-28 23:46", "content" : { "otype" : "JournalArticle", "mtid" : 30563516, "status" : "VALIDATED", "published" : true, "comment" : "ELGO ‘DEMETER’, Institute of Technology of Agricultural Products, S. Venizelou 1, Athens, GR-14123, Greece \n Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens, 11855, Greece \n Department of Statistics, Athens University of Economics and Business, 76 Patission Str, Athens, GR-10434, Greece \n Department of Wine, Vine and Beverage Sciences, University of West Attica, Ag. Spyridona St., Athens, 12210, Greece \n Cited By :16 \n Export Date: 8 April 2021 \n CODEN: FORIE \n Correspondence Address: Nisiotou, A.; ELGO ‘DEMETER’, S. Venizelou 1, Greece; email: anisiotou.wi@nagref.gr \n Chemicals/CAS: acetaldehyde, 75-07-0; acetic acid, 127-08-2, 127-09-3, 64-19-7, 71-50-1; acetic acid ethyl ester, 141-78-6; alcohol, 64-17-5; butanol, 35296-72-1, 71-36-3; fructose, 30237-26-4, 57-48-7, 7660-25-5, 77907-44-9; glucose, 50-99-7, 84778-64-3; isobutanol, 78-83-1; malic acid, 149-61-1, 6915-15-7; methanol, 67-56-1; propanol, 62309-51-7, 71-23-8; 1-Propanol; Acetaldehyde; Acetates; Acetic Acid; Butanols; Ethanol; ethyl acetate; Fructose; Glucose; isobutyl alcohol; Malates; malic acid; Methanol; Volatile Organic Compounds \n Funding details: Seventh Framework Programme, FP7, 315065 \n Funding details: Seventh Framework Programme, FP7 \n Funding text 1: This work was partially supported by European Union 's Seventh Framework Programme (FP7/2007–2013) [grant number 315065 ]. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.", "unhandledTickets" : 0, "deleted" : false, "lastRefresh" : "2021-09-28T18:47:05.334+0000", "lastModified" : "2019-03-08T21:42:08.603+0000", "created" : "2019-03-09T07:33:20.300+0000", "creator" : { "otype" : "Admin", "mtid" : 521, "link" : "/api/admin/521", "label" : "Szuper Admin (admin)", "familyName" : "Szuper", "givenName" : "Admin", "published" : true, "snippet" : true }, "lastDuplumSearch" : "2023-04-11T13:38:06.623+0000", "validated" : "2019-03-09T07:33:22.529+0000", "validator" : { "otype" : "Admin", "mtid" : 521, "link" : "/api/admin/521", "label" : "Szuper Admin (admin)", "familyName" : "Szuper", "givenName" : "Admin", "published" : true, "snippet" : true }, "core" : false, "citation" : true, "publicationPending" : false, "type" : { "otype" : "PublicationType", "mtid" : 24, "link" : "/api/publicationtype/24", "label" : "Folyóiratcikk", "code" : 24, 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of two vineyard strains, Saccharomyces cerevisiae SacPK7 and Starmerella bacillaris StbPK9, was evaluated in laboratory and pilot scale fermentations of Cretan grape must under the following inoculation schemes: single inoculation of SacPK7 (IS), simultaneous inoculation of StbPK9 and SacPK7 (SM), and sequential inoculation of StbPK9 followed by SacPK7 (SQ). Un-inoculated (spontaneous) fermentations (SP) and fermentations inoculated with control S. cerevisiae strains (CS) were also conducted as reference. Star. bacillaris not only did not restrict but also slightly promoted the growth of S. cerevisiae when the two strains were co-inoculated at equal quantities. On the contrary, the SQ inoculation scheme conferred a competitive advantage to Star. bacillaris over S. cerevisiae, which maximum population was reduced, while increased levels of Star. bacillaris were recorded. The fermentation kinetics were also affected, accordingly. The completion of fermentation was faster in SM, IS and CS ferments than in SQ and SP. Ethanol accumulation had a predominant role in the early death of Star. bacillaris, since its growth was similarly arrested irrespective of the dominating yeast species, the magnitude of yeast population or the availability of energy sources. Interestingly, the inoculation scheme applied significantly affected the chemical profiles of the resulting wines. SQ produced the most divergent chemical profile in sterile must, with glycerol, acetic acid, acetaldehyde, residual glucose, malic acid, ethyl acetate and higher alcohols being the key compounds affected by the prolonged activity of StbPK9. In pilot scale ferments, the indigenous S. cerevisiae produced twice as high levels of esters and higher alcohols compared to the commercial starter. Star. bacillaris further increased the levels of ethyl esters in the respective ferments. The use of a mixed S. cerevisiae/Star. bacillaris starter culture instead of S. cerevisiae alone enhanced the chemical complexity of Cretan local wine. The magnitude of differentiation was even higher when the addition of Star. bacillaris preceded that of S. cerevisiae. The highest divergence in analytical profiles was recorded between wines produced by native strain combinations and commercial S. cerevisiae. Present results show that the use of indigenous yeast formulations provides significant diversification to local wines, in line with the microbial terroir concept and recent observations that indigenous yeast strains may confer regional characters to wines.", "subjects" : [ { "otype" : "Classification", "mtid" : 12713, "link" : "/api/classification/12713", "label" : "Egyéb mezőgazdaság-tudományok", "published" : true, "snippet" : true }, { "otype" : "Classification", "mtid" : 11082, "link" : "/api/classification/11082", "label" : "Egyéb műszaki tudományok és technológiák", "published" : true, "snippet" : true } ], "keywords" : [ { "otype" : "Keyword", "mtid" : 1044211, "link" : "/api/keyword/1044211", "label" : "Volatiles", "published" : true, "oldId" : 1044211, "snippet" : true }, { "otype" : "Keyword", "mtid" : 1307397, "link" : "/api/keyword/1307397", "label" : "Non-Saccharomyces", "published" : true, "oldId" : 1307397, "snippet" : true }, { "otype" : "Keyword", "mtid" : 1544098, "link" : "/api/keyword/1544098", "label" : "starmerella bacillaris", "published" : true, "snippet" : true }, { "otype" : "Keyword", "mtid" : 1606589, "link" : "/api/keyword/1606589", "label" : "Wine fermentation", "published" : true, "snippet" : true }, { "otype" : "Keyword", "mtid" : 1673964, "link" : "/api/keyword/1673964", "label" : "Starter culture", "published" : true, "snippet" : true }, { "otype" : "Keyword", "mtid" : 1673965, "link" : "/api/keyword/1673965", "label" : "Wine chemical profile", "published" : true, "snippet" : true }, { "otype" : "Keyword", "mtid" : 1673966, "link" : "/api/keyword/1673966", "label" : "Microbial terroir", "published" : true, "snippet" : true } ], "digital" : null, "printed" : null, "sourceYear" : 2019, "foreignEdition" : true, "foreignLanguage" : true, "fullPublication" : true, "conferencePublication" : false, "nationalOrigin" : null, "missingAuthor" : false, "oaType" : "NONE", "oaCheckDate" : "2021-09-28", "oaFree" : false, "citationCount" : 0, "citationCountUnpublished" : 0, "citationCountWoOther" : 0, "independentCitCountWoOther" : 0, "doiCitationCount" : 0, "wosCitationCount" : 0, "scopusCitationCount" : 0, "independentCitationCount" : 0, "unhandledCitationCount" : 0, "citingPubCount" : 0, "independentCitingPubCount" : 0, "unhandledCitingPubCount" : 0, "citedPubCount" : 1, "citedCount" : 1, "ratings" : [ { "otype" : "SjrRating", "mtid" : 10803680, "link" : "/api/sjrrating/10803680", "label" : "sjr:D1 (2018) Scopus - Food Science FOOD RESEARCH INTERNATIONAL 0963-9969", "listPos" : 24, "rankValue" : 0.1, "type" : "journal", "ratingType" : { "otype" : "RatingType", "mtid" : 10002, "link" : "/api/ratingtype/10002", "label" : "sjr", "code" : "sjr", "published" : true, "snippet" : true }, "subject" : { "otype" : "ClassificationExternal", "mtid" : 1106, "link" : "/api/classificationexternal/1106", "label" : "Scopus - Food Science", "published" : true, "oldId" : 1106, "snippet" : true }, "ranking" : "D1", "calculation" : "DIRECT", "published" : true, "snippet" : true } ], "ratingsForSort" : "D1", "hasCitationDuplums" : false, "directInstitutesForSort" : "", "ownerAuthorCount" : 5, "ownerInstituteCount" : 31, "directInstituteCount" : 0, "authorCount" : 7, "contributorCount" : 0, "hasQualityFactor" : true, "link" : "/api/publication/30563516", "label" : "Nisiotou Aspasia et al. 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