- Autori:
-
Cavagna, M; Dell'Anna, R; Monti, Francesca; Rossi, Franca; Torriani, Sandra
- Titolo:
-
Use of ATR-FTIR microspectroscopy to monitor autolysis of Saccharomyces cerevisiae cells in a base wine
- Anno:
-
2010
- Tipologia prodotto:
-
Articolo in Rivista
- Tipologia ANVUR:
- Articolo su rivista
- Lingua:
-
Inglese
- Referee:
-
Sì
- Nome rivista:
- Journal of Agricultural and Food Chemistry
- ISSN Rivista:
- 0021-8561
- N° Volume:
-
58
- Numero o Fascicolo:
-
1
- Intervallo pagine:
-
39-45
- Parole chiave:
-
ATR-FTIR microspectroscopy; autolysis; S. cerevisiae
- Breve descrizione dei contenuti:
- In this study, we evaluated the potentialities of ATR-FTIR microspectroscopy coupled to PCA in
monitoring the major biochemical changes that occur during the autolysis of yeasts used for
sparkling wine production. For this purpose, mid-infrared measurements were made on cells of
the model strain Saccharomyces cerevisiae EC1118 in the course of autolysis induced at 30 C for
five days in a model and in a base wine. By relating principal component loadings to the
corresponding absorption bands, it was shown that they well describe compositional modifications
induced by autolytic process on yeast cells, such as partial hydrolysis of proteins, increase of
peptides, free nucleotides, lipids, mannans, and β-1,3 glucans. The corresponding score-score
plots allowed us to monitor the different kinetics and to distinguish among faster, intermediate, and
slower processes. ATR-FTIR microspectroscopy coupled with PCA is proposed as a sensitive
method that can provide useful information to select efficient yeast strains, capable of accelerated
autolysis, to be used in the second fermentation and aging of sparkling wines.
- Id prodotto:
-
56099
- Handle IRIS:
-
11562/342104
- depositato il:
-
23 aprile 2012
- ultima modifica:
-
6 agosto 2022
- Citazione bibliografica:
-
Cavagna, M; Dell'Anna, R; Monti, Francesca; Rossi, Franca; Torriani, Sandra,
Use of ATR-FTIR microspectroscopy to monitor autolysis of Saccharomyces cerevisiae cells in a base wine
«Journal of Agricultural and Food Chemistry»
, vol.
58
, n.
1
,
2010
,
pp. 39-45
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