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      Effect on White Grape Must of Multiflora Bee Pollen Addition during the Alcoholic Fermentation Process

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          Abstract

          The aim of the present study was to compare and analyze the impact of using bee pollen doses (0.1, 0.25, 1, 5, 10 and 20 g/L) as activator in the alcoholic fermentation process of Palomino fino and Riesling wines. In this regard, its influence on the musts composition, the fermentative kinetics, the evolution of the populations of Saccharomyces cerevisiae, the evolution of yeast-assimilable nitrogen and physico-chemical characteristics of final wines has been analyzed. Bee pollen addition produces significant increases in yeast-assimilable nitrogen and maximum yeasts population and exponential velocity reached during alcoholic fermentation. Bee pollen showed an important effect on yeast survival during the death phase. Final wines showed significantly increase in volatile acidity above doses higher than 10 g/L and Comisión Internacional de L’Eclairage parameters (CIELab), color intensity and Abs 420 nm, from 1 g/L. Therefore, pollen could be used as fermentative activator for the alcoholic fermentation of white wines applying doses below of 1 g/L.

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          Climate Change and Global Wine Quality

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            Implications of nitrogen nutrition for grapes, fermentation and wine

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              Bee Pollen: Chemical Composition and Therapeutic Application

              Bee pollen is a valuable apitherapeutic product greatly appreciated by the natural medicine because of its potential medical and nutritional applications. It demonstrates a series of actions such as antifungal, antimicrobial, antiviral, anti-inflammatory, hepatoprotective, anticancer immunostimulating, and local analgesic. Its radical scavenging potential has also been reported. Beneficial properties of bee pollen and the validity for their therapeutic use in various pathological condition have been discussed in this study and with the currently known mechanisms, by which bee pollen modulates burn wound healing process.
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                Author and article information

                Journal
                Molecules
                Molecules
                molecules
                Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry
                MDPI
                1420-3049
                31 May 2018
                June 2018
                : 23
                : 6
                : 1321
                Affiliations
                Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain; ana.roldan@ 123456uca.es (A.R.); ana.jimenezcantizano@ 123456uca.es (A.J.-C.); ildefonso.caro@ 123456uca.es (I.C.); victor.palacios@ 123456uca.es (V.P.)
                Author notes
                [* ]Correspondence: antonio.amores@ 123456uca.es ; Tel.: +34-9-5601-6376
                Author information
                https://orcid.org/0000-0001-9690-591X
                https://orcid.org/0000-0002-3800-407X
                Article
                molecules-23-01321
                10.3390/molecules23061321
                6100549
                29857507
                18029623-d252-4afc-b30c-44e774a5a1b2
                © 2018 by the authors.

                Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).

                History
                : 10 May 2018
                : 30 May 2018
                Categories
                Article

                saccharomyces cerevisiae,bee pollen,yeast-assimilable nitrogen,alcoholic fermentation,white wine

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