Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/882297
Research center of Embrapa/Collection: Embrapa Uva e Vinho - Artigo em periódico indexado (ALICE)
Date Issued: 2011
Type of Material: Artigo em periódico indexado (ALICE)
Authors: SILVA, G. A. da
POLETTO, C. M.
POLI, J. S.
VALENTE, P.
Additional Information: GILDO ALMEIDA DA SILVA, CNPUV; Carolina Madalozzo Poletto, CNPUV (bolsista); Jandora Severo Poli, CNPUV (bolsista); Patricia Valente, UFRGS.
Title: Influence of Brettanomyces custersianus upon the activity of Saccharomyces cerevisiae strains during the tumultuous phase of vinification.
Publisher: Brazilian Archives of Biology and Technology, Curitiba, v. 54, n. 2, p. 347-356, mar./abr. 2011.
Language: en
Keywords: Vinificação
Brettanomyces custersianus
Influência
Levedura.
Description: The 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.
Thesagro: Microbiologia
Enologia
Vinho
Fermentação
Saccharomyces Cerevisiae.
Data Created: 2011-03-23
Appears in Collections:Artigo em periódico indexado (CNPUV)

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