Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1060067
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dc.contributor.authorPNZZES-GOMES, C. M. P. B. S.pt_BR
dc.contributor.authorROCHA, K. K. R.pt_BR
dc.contributor.authorPEREIRA, G. E.pt_BR
dc.contributor.authorSOARES, M. A.pt_BR
dc.contributor.authorQUEROL, A.pt_BR
dc.contributor.authorROSA, C. A.pt_BR
dc.date.accessioned2017-01-05T11:11:11Zpt_BR
dc.date.available2017-01-05T11:11:11Zpt_BR
dc.date.created2017-01-05pt_BR
dc.date.issued2016pt_BR
dc.identifier.citationIN: INTERNATIONAL SYMPOSIUM ON TROPICAL WINES, 5., 2016, Petrolina, PE. Book of abstracts...Petrolina, PE: Embrapa Semiárido, p. 60, 19 a 21 outubro, 2016.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1060067pt_BR
dc.descriptionYeast 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).pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectVale do São Franciscopt_BR
dc.subjectMosto fermentado de uvaspt_BR
dc.titleSaccharomyces cerevisiae and non-Saccharomyces isolated from fermented must of grapes produced in the São Francisco Valley, Brazil.pt_BR
dc.typeResumo em anais e proceedingspt_BR
dc.date.updated2019-03-08T11:11:11Zpt_BR
dc.subject.thesagroUvapt_BR
riaa.ainfo.id1060067pt_BR
riaa.ainfo.lastupdate2019-03-08 -03:00:00pt_BR
dc.contributor.institutionCamila M. P. B. S. de Ponzzes-Gomes, State University of Feira de Santana, Feira de Santana, Brazilpt_BR
dc.contributor.institutionKamila K. R. Rocha, Federal University of Sergipe, São Cristóvão, Brazileng
dc.contributor.institutionGIULIANO ELIAS PEREIRA, CNPUVeng
dc.contributor.institutionMarco Aurélio Soares, Institute of Agrochemistry and Food Technology, Valencia, Spaineng
dc.contributor.institutionAmparo Querol, nstitute of Agrochemistry and Food Technology, Valencia, Spaineng
dc.contributor.institutionCarlos Augusto Rosa, Federal University of Minas Gerais, Belo Horizonte, Brazil.eng
Appears in Collections:Resumo em anais de congresso (CNPUV)

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