Influence of Brettanomyces custersianus upon the activity of Saccharomyces cerevisiae strains during the tumultuous phase of vinification.

Detalhes bibliográficos
Autor(a) principal: SILVA, G. A. da
Data de Publicação: 2011
Outros Autores: POLETTO, C. M., POLI, J. S., VALENTE, P.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
DOI: 10.1590/S1516-89132011000200017
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/882297
Resumo: 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.
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spelling Influence of Brettanomyces custersianus upon the activity of Saccharomyces cerevisiae strains during the tumultuous phase of vinification.VinificaçãoBrettanomyces custersianusInfluênciaLeveduraMicrobiologiaEnologiaVinhoFermentaçãoSaccharomyces CerevisiaeThe 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.GILDO ALMEIDA DA SILVA, CNPUV; Carolina Madalozzo Poletto, CNPUV (bolsista); Jandora Severo Poli, CNPUV (bolsista); Patricia Valente, UFRGS.SILVA, G. A. daPOLETTO, C. M.POLI, J. S.VALENTE, P.2011-04-10T11:11:11Z2011-04-10T11:11:11Z2011-03-2320112019-04-12T11:11:11Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleBrazilian Archives of Biology and Technology, Curitiba, v. 54, n. 2, p. 347-356, mar./abr. 2011.http://www.alice.cnptia.embrapa.br/alice/handle/doc/88229710.1590/S1516-89132011000200017enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2017-08-15T21:49:46Zoai:www.alice.cnptia.embrapa.br:doc/882297Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542017-08-15T21:49:46Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Influence of Brettanomyces custersianus upon the activity of Saccharomyces cerevisiae strains during the tumultuous phase of vinification.
title Influence of Brettanomyces custersianus upon the activity of Saccharomyces cerevisiae strains during the tumultuous phase of vinification.
spellingShingle Influence of Brettanomyces custersianus upon the activity of Saccharomyces cerevisiae strains during the tumultuous phase of vinification.
Influence of Brettanomyces custersianus upon the activity of Saccharomyces cerevisiae strains during the tumultuous phase of vinification.
SILVA, G. A. da
Vinificação
Brettanomyces custersianus
Influência
Levedura
Microbiologia
Enologia
Vinho
Fermentação
Saccharomyces Cerevisiae
SILVA, G. A. da
Vinificação
Brettanomyces custersianus
Influência
Levedura
Microbiologia
Enologia
Vinho
Fermentação
Saccharomyces Cerevisiae
title_short Influence of Brettanomyces custersianus upon the activity of Saccharomyces cerevisiae strains during the tumultuous phase of vinification.
title_full Influence of Brettanomyces custersianus upon the activity of Saccharomyces cerevisiae strains during the tumultuous phase of vinification.
title_fullStr Influence of Brettanomyces custersianus upon the activity of Saccharomyces cerevisiae strains during the tumultuous phase of vinification.
Influence of Brettanomyces custersianus upon the activity of Saccharomyces cerevisiae strains during the tumultuous phase of vinification.
title_full_unstemmed Influence of Brettanomyces custersianus upon the activity of Saccharomyces cerevisiae strains during the tumultuous phase of vinification.
Influence of Brettanomyces custersianus upon the activity of Saccharomyces cerevisiae strains during the tumultuous phase of vinification.
title_sort Influence of Brettanomyces custersianus upon the activity of Saccharomyces cerevisiae strains during the tumultuous phase of vinification.
author SILVA, G. A. da
author_facet SILVA, G. A. da
SILVA, G. A. da
POLETTO, C. M.
POLI, J. S.
VALENTE, P.
POLETTO, C. M.
POLI, J. S.
VALENTE, P.
author_role author
author2 POLETTO, C. M.
POLI, J. S.
VALENTE, P.
author2_role author
author
author
dc.contributor.none.fl_str_mv GILDO ALMEIDA DA SILVA, CNPUV; Carolina Madalozzo Poletto, CNPUV (bolsista); Jandora Severo Poli, CNPUV (bolsista); Patricia Valente, UFRGS.
dc.contributor.author.fl_str_mv SILVA, G. A. da
POLETTO, C. M.
POLI, J. S.
VALENTE, P.
dc.subject.por.fl_str_mv Vinificação
Brettanomyces custersianus
Influência
Levedura
Microbiologia
Enologia
Vinho
Fermentação
Saccharomyces Cerevisiae
topic Vinificação
Brettanomyces custersianus
Influência
Levedura
Microbiologia
Enologia
Vinho
Fermentação
Saccharomyces Cerevisiae
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.
publishDate 2011
dc.date.none.fl_str_mv 2011-04-10T11:11:11Z
2011-04-10T11:11:11Z
2011-03-23
2011
2019-04-12T11:11:11Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Brazilian Archives of Biology and Technology, Curitiba, v. 54, n. 2, p. 347-356, mar./abr. 2011.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/882297
10.1590/S1516-89132011000200017
identifier_str_mv Brazilian Archives of Biology and Technology, Curitiba, v. 54, n. 2, p. 347-356, mar./abr. 2011.
10.1590/S1516-89132011000200017
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/882297
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
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dc.identifier.doi.none.fl_str_mv 10.1590/S1516-89132011000200017