Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/882297
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dc.contributor.authorSILVA, G. A. dapt_BR
dc.contributor.authorPOLETTO, C. M.pt_BR
dc.contributor.authorPOLI, J. S.pt_BR
dc.contributor.authorVALENTE, P.pt_BR
dc.date.accessioned2011-04-10T11:11:11Zpt_BR
dc.date.available2011-04-10T11:11:11Zpt_BR
dc.date.created2011-03-23pt_BR
dc.date.issued2011pt_BR
dc.identifier.citationBrazilian Archives of Biology and Technology, Curitiba, v. 54, n. 2, p. 347-356, mar./abr. 2011.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/882297pt_BR
dc.descriptionThe aim of this work was to evaluate the influence of Brettanomyces custersianus on the metabolic activity of Saccharomyces cerevisiae during the tumultuous stage of wine production. The Cabernet Sauvignon grape must with the skin was inoculated with individual cultures of Sacch. cerevisiae and with mixed cultures of Sacch. cerevisiae and Br. custersianus. During the 6-day tumultuous phase of fermentation, the highest ethanol production and the highest sugar consumption were obtained with the strains without B. custersianus. Fermentations carried out with the addition of Brettanomyces metabolites, acetic acid and 4-ethylphenol, showed that only the former inhibited the growth of both Sacch. cerevisiae strains used. In some cases, Br. custersianus could affect the rate higher alcohols production and their final concentrations during the tumultuous phase of vinification.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectVinificaçãopt_BR
dc.subjectBrettanomyces custersianuspt_BR
dc.subjectInfluênciapt_BR
dc.subjectLevedurapt_BR
dc.titleInfluence of Brettanomyces custersianus upon the activity of Saccharomyces cerevisiae strains during the tumultuous phase of vinification.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2019-04-12T11:11:11Zpt_BR
dc.subject.thesagroMicrobiologiapt_BR
dc.subject.thesagroEnologiapt_BR
dc.subject.thesagroVinhopt_BR
dc.subject.thesagroFermentaçãopt_BR
dc.subject.thesagroSaccharomyces Cerevisiaept_BR
riaa.ainfo.id882297pt_BR
riaa.ainfo.lastupdate2019-04-12 -03:00:00pt_BR
dc.identifier.doi10.1590/S1516-89132011000200017pt_BR
dc.contributor.institutionGILDO ALMEIDA DA SILVA, CNPUV; Carolina Madalozzo Poletto, CNPUV (bolsista); Jandora Severo Poli, CNPUV (bolsista); Patricia Valente, UFRGS.pt_BR
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