Alcoholic Fermentation Activators: Bee Pollen Extracts as a New Alternative
Searching for natural alternatives to synthetic fermentation activators has led to the study of bee pollen as a natural alcoholic fermentation activator. This study evaluated the potential of different bee pollen extracts (0.25 g/L) as activators in a Palomino Fino grape must. By analysing the compo...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-11-01
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| Series: | Agronomy |
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| Online Access: | https://www.mdpi.com/2073-4395/14/12/2802 |
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| author | Juan Manuel Pérez-González José Manuel Igartuburu Víctor Palacios Pau Sancho-Galán Ana Jiménez-Cantizano Antonio Amores-Arrocha |
| author_facet | Juan Manuel Pérez-González José Manuel Igartuburu Víctor Palacios Pau Sancho-Galán Ana Jiménez-Cantizano Antonio Amores-Arrocha |
| author_sort | Juan Manuel Pérez-González |
| collection | DOAJ |
| description | Searching for natural alternatives to synthetic fermentation activators has led to the study of bee pollen as a natural alcoholic fermentation activator. This study evaluated the potential of different bee pollen extracts (0.25 g/L) as activators in a Palomino Fino grape must. By analysing the composition of each extract, it was possible to identify the specific bee pollen fractions with the highest efficacy for activating alcoholic fermentation. Four extracts were obtained through sequential extraction using various organic solvents of increasing polarity (hexane, acetone, ethanol, and water), and their compositions were characterised. The effect of each extract was evaluated by monitoring the viable yeast populations and fermentation kinetics throughout the alcoholic fermentation process, along with the physicochemical and colour characterisation of the white wines obtained. The bee pollen fraction extracted with hexane, which was rich in long-chain fatty acids, significantly increased the maximum yeast populations and improved the fermentation kinetics. However, the extracts rich in polyphenolic compounds exhibited slower fermentation rates. Based on the obtained results, the lipid fraction of bee pollen extracted with hexane may be responsible for its ability to activate alcoholic fermentation. |
| format | Article |
| id | doaj-art-dce008b215ff47f997d95cebffcbfdce |
| institution | DOAJ |
| issn | 2073-4395 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Agronomy |
| spelling | doaj-art-dce008b215ff47f997d95cebffcbfdce2025-08-20T02:55:49ZengMDPI AGAgronomy2073-43952024-11-011412280210.3390/agronomy14122802Alcoholic Fermentation Activators: Bee Pollen Extracts as a New AlternativeJuan Manuel Pérez-González0José Manuel Igartuburu1Víctor Palacios2Pau Sancho-Galán3Ana Jiménez-Cantizano4Antonio Amores-Arrocha5Department of Chemical Engineering and Food Technology, Vegetal Production Area, Institute of Wine and Agri-Food Research (IVAGRO), University of Cadiz, Agrifood Campus of International Excellence (ceiA3), 11510 Puerto Real, SpainAllelopathy Group, Department of Organic Chemistry, Institute of Biomolecules (INBIO), University of Cadiz, Agrifood Campus of International Excellence (ceiA3), 11510 Puerto Real, SpainDepartment of Chemical Engineering and Food Technology, Food Technology Area, Institute of Wine and Agri-Food Research (IVAGRO), University of Cadiz, Agrifood Campus of International Excellence (ceiA3), 11510 Puerto Real, SpainDepartment of Chemical Engineering and Food Technology, Food Technology Area, Institute of Wine and Agri-Food Research (IVAGRO), University of Cadiz, Agrifood Campus of International Excellence (ceiA3), 11510 Puerto Real, SpainDepartment of Chemical Engineering and Food Technology, Vegetal Production Area, Institute of Wine and Agri-Food Research (IVAGRO), University of Cadiz, Agrifood Campus of International Excellence (ceiA3), 11510 Puerto Real, SpainDepartment of Chemical Engineering and Food Technology, Vegetal Production Area, Institute of Wine and Agri-Food Research (IVAGRO), University of Cadiz, Agrifood Campus of International Excellence (ceiA3), 11510 Puerto Real, SpainSearching for natural alternatives to synthetic fermentation activators has led to the study of bee pollen as a natural alcoholic fermentation activator. This study evaluated the potential of different bee pollen extracts (0.25 g/L) as activators in a Palomino Fino grape must. By analysing the composition of each extract, it was possible to identify the specific bee pollen fractions with the highest efficacy for activating alcoholic fermentation. Four extracts were obtained through sequential extraction using various organic solvents of increasing polarity (hexane, acetone, ethanol, and water), and their compositions were characterised. The effect of each extract was evaluated by monitoring the viable yeast populations and fermentation kinetics throughout the alcoholic fermentation process, along with the physicochemical and colour characterisation of the white wines obtained. The bee pollen fraction extracted with hexane, which was rich in long-chain fatty acids, significantly increased the maximum yeast populations and improved the fermentation kinetics. However, the extracts rich in polyphenolic compounds exhibited slower fermentation rates. Based on the obtained results, the lipid fraction of bee pollen extracted with hexane may be responsible for its ability to activate alcoholic fermentation.https://www.mdpi.com/2073-4395/14/12/2802bee pollengrape mustalcoholic fermentationnatural fermentative activatorpalomino fino |
| spellingShingle | Juan Manuel Pérez-González José Manuel Igartuburu Víctor Palacios Pau Sancho-Galán Ana Jiménez-Cantizano Antonio Amores-Arrocha Alcoholic Fermentation Activators: Bee Pollen Extracts as a New Alternative Agronomy bee pollen grape must alcoholic fermentation natural fermentative activator palomino fino |
| title | Alcoholic Fermentation Activators: Bee Pollen Extracts as a New Alternative |
| title_full | Alcoholic Fermentation Activators: Bee Pollen Extracts as a New Alternative |
| title_fullStr | Alcoholic Fermentation Activators: Bee Pollen Extracts as a New Alternative |
| title_full_unstemmed | Alcoholic Fermentation Activators: Bee Pollen Extracts as a New Alternative |
| title_short | Alcoholic Fermentation Activators: Bee Pollen Extracts as a New Alternative |
| title_sort | alcoholic fermentation activators bee pollen extracts as a new alternative |
| topic | bee pollen grape must alcoholic fermentation natural fermentative activator palomino fino |
| url | https://www.mdpi.com/2073-4395/14/12/2802 |
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