Título:	Saccharomyces cerevisiae and non-Saccharomyces isolated from fermented must of grapes produced in the São Francisco Valley, Brazil.
Autoria:	PNZZES-GOMES, C. M. P. B. S. ROCHA, K. K. R. PEREIRA, G. E. SOARES, M. A. QUEROL, A. ROSA, C. A.
Afiliação:	Camila M. P. B. S. de Ponzzes-Gomes, State University of Feira de Santana, Feira de Santana, Brazil Kamila K. R. Rocha, Federal University of Sergipe, São Cristóvão, Brazil GIULIANO ELIAS PEREIRA, CNPUV Marco Aurélio Soares, Institute of Agrochemistry and Food Technology, Valencia, Spain Amparo Querol, nstitute of Agrochemistry and Food Technology, Valencia, Spain Carlos Augusto Rosa, Federal University of Minas Gerais, Belo Horizonte, Brazil.
Ano de publicação:	2016
Referência:	IN: INTERNATIONAL SYMPOSIUM ON TROPICAL WINES, 5., 2016, Petrolina, PE. Book of abstracts...Petrolina, PE: Embrapa Semiárido, p. 60, 19 a 21 outubro, 2016.
Conteúdo:	Yeast are unicellular fungi responsible for the alcoholic fermentation of wine and Saccharomyces cerevisiae is the mainly species used. São Francisco Valley wines are produced by imported yeast but have been seeking through various forms an identity, among them the possibility of producing their own wines with indigenous yeast. In this case, the aim of this work was to select S. cerevisiae indigenous strains and non-Saccharomyces yeasts isolated in the must fermented of five varieties of grapes (Vitis vinifera L.) farmed in the São Francisco Valley (VSF).
Thesagro:	Uva
Palavras-chave:	Vale do São Francisco Mosto fermentado de uvas
Tipo do material:	Resumo em anais e proceedings
Acesso:	openAccess
Aparece nas coleções:	Resumo em anais de congresso (CNPUV)