Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/912781
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dc.contributor.authorOLIVEIRA, E. A. de
dc.contributor.authorPEREIRA, C. A.
dc.contributor.authorGAVA, C. A. T.
dc.contributor.authorPEREIRA, G. E.
dc.date.accessioned2023-12-27T10:33:35Z-
dc.date.available2023-12-27T10:33:35Z-
dc.date.created2012-01-17
dc.date.issued2011
dc.identifier.citationIn: CONGRESO LATINOAMERICANO DE VITICULTURA Y ENOLOGIA, 13., 2011, Santiago do Chile. Sustentabilidad y cambio climático: impacto para la industria vitivinícola. Santiago: Asociación Nacional de Ingenieros Agrónomos Enólogos de Chile, 2011.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/912781-
dc.descriptionYeast contaminants in wines can cause refermentation and formation of defect compounds, occurring lost of flavor quality and deterioration. This study aimed to determine the resistance of wild yeasts in tropical wines under different concentrations of potassium metabisulphite and sorbate used as antioxidants. Aliquots of 1 ml of wines were added to 9 ml Broth Tryptone Glucose Yeast Extract containing concentrations of the antioxidants potassium metabisulphite (90, 100, 110, 120 mg.L-1) and potassium sorbate (200, 250, 275, 280 mg.L-1) according to the ceiling recommended for wines. Yeast extracts were placed in Durhan tubes and incubated at 30 °C for 72 hours and then read on a fluorescence microscope, NucleoCounter ® YC-100TM to determine the cells still viable. The results were expressed in the form of the mortality curve of yeast cells. The concentrations of antioxidants that inhibited successfully the development of the contaminant yeasts were used in microvinifications to determine the impact on the phenolic compounds in the wines and results are discussed.
dc.format1 CD-ROM.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectVale do São Francisco
dc.subjectVinho tropical
dc.subjectLevedura
dc.subjectWine
dc.titleResistance of contaminant yeasts and impacts of different antioxidant concentrations on analytical characteristics of Brazilian tropical wines.
dc.typeResumo em anais e proceedings
dc.subject.thesagroEnologia
dc.subject.thesagroVinho
dc.subject.thesagroFermentação
dc.subject.thesagroMicrobiologia
dc.subject.thesagroAnálise química
dc.subject.thesagroUva
dc.subject.thesagroAntioxidante
dc.subject.thesagroContaminação
dc.subject.nalthesaurusGrapes
dc.format.extent2Não paginado.
riaa.ainfo.id912781
riaa.ainfo.lastupdate2023-12-26
dc.contributor.institutionEUDBERG ALVES DE OLIVEIRA; CARLIANA ARAÚJO PEREIRA; CARLOS ALBERTO TUAO GAVA, CPATSA; GIULIANO ELIAS PEREIRA, CNPUV / CPATSA.
Appears in Collections:Resumo em anais de congresso (CPATSA)

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