New solutions of immobilized yeasts with oenological potential
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10174/26025 |
Resumo: | The wine sector is expanding worldwide, with more and more wine producers entering this sector, which leads to an increase in wine production. Thus, it is important that companies have access to new technologies, optimizing their production. The development of new methodologies, such as immobilized yeasts has great oenological potential, since they have several oenological applications and allow to improve the quality / price relation of the final product. This type of methodology nowadays begins to be used by the producers, especially in the production of sparkling wines, during the second alcoholic fermentation. In addition, they can also be used in alcoholic and malolactic fermentations, in the production of late harvest wines or in the correction of some problems, such as excessive volatile acidity or late fermentation. The aim of this work was the production of new solutions of immobilized yeasts with oenological potential. A set of yeasts strains isolated during different stages of grape musts fermentation were immobilized in two different inorganic porous supports: volcanic tuff and expanded clay. The immobilization success was accessed by scanning electron microscopy and to validate the potential of the immobilization, the immobilized solutions were tested in microvinification assays during 7 days. After this period the stability of the matrixes and the presence of yeast cells on the immobilized system were confirmed by SEM. The results proved that both supports with immobilized yeasts allowed the conversion of must sugars into ethanol, and can be reused during five batches with high efficiency, displaying the potential use of these matrices in oenological context. |
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New solutions of immobilized yeasts with oenological potentialWineMustYeastsImmobilized cellsImmobilization matricesOenological processesThe wine sector is expanding worldwide, with more and more wine producers entering this sector, which leads to an increase in wine production. Thus, it is important that companies have access to new technologies, optimizing their production. The development of new methodologies, such as immobilized yeasts has great oenological potential, since they have several oenological applications and allow to improve the quality / price relation of the final product. This type of methodology nowadays begins to be used by the producers, especially in the production of sparkling wines, during the second alcoholic fermentation. In addition, they can also be used in alcoholic and malolactic fermentations, in the production of late harvest wines or in the correction of some problems, such as excessive volatile acidity or late fermentation. The aim of this work was the production of new solutions of immobilized yeasts with oenological potential. A set of yeasts strains isolated during different stages of grape musts fermentation were immobilized in two different inorganic porous supports: volcanic tuff and expanded clay. The immobilization success was accessed by scanning electron microscopy and to validate the potential of the immobilization, the immobilized solutions were tested in microvinification assays during 7 days. After this period the stability of the matrixes and the presence of yeast cells on the immobilized system were confirmed by SEM. The results proved that both supports with immobilized yeasts allowed the conversion of must sugars into ethanol, and can be reused during five batches with high efficiency, displaying the potential use of these matrices in oenological context.MicroBiotec’172019-11-11T15:49:31Z2019-11-112017-12-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://hdl.handle.net/10174/26025http://hdl.handle.net/10174/26025engLetras J, Salvador C, Carvalho J, Candeias A, Caldeira AT (2017) New solutions of immobilized yeasts with oenological potential. Book of Abstracts of the National Congress of Microbiology and Biotechnology 2017 – MicroBiotec’17, December 7-9, Portuguese Catholic University, Porto, Portugal, pp 109.http://www.porto.ucp.pt/sites/default/files/files/Biotecnologia/Microbiotec17/BookofAbstracts_15_12_2017.pdfndcscs@uevora.ptndcandeias@uevora.ptatc@uevora.ptLetras, JoãoSalvador, CátiaCarvalho, JoséCandeias, AntónioCaldeira, A.Teresainfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-01-03T19:20:19Zoai:dspace.uevora.pt:10174/26025Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T01:16:21.317921Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
New solutions of immobilized yeasts with oenological potential |
title |
New solutions of immobilized yeasts with oenological potential |
spellingShingle |
New solutions of immobilized yeasts with oenological potential Letras, João Wine Must Yeasts Immobilized cells Immobilization matrices Oenological processes |
title_short |
New solutions of immobilized yeasts with oenological potential |
title_full |
New solutions of immobilized yeasts with oenological potential |
title_fullStr |
New solutions of immobilized yeasts with oenological potential |
title_full_unstemmed |
New solutions of immobilized yeasts with oenological potential |
title_sort |
New solutions of immobilized yeasts with oenological potential |
author |
Letras, João |
author_facet |
Letras, João Salvador, Cátia Carvalho, José Candeias, António Caldeira, A.Teresa |
author_role |
author |
author2 |
Salvador, Cátia Carvalho, José Candeias, António Caldeira, A.Teresa |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Letras, João Salvador, Cátia Carvalho, José Candeias, António Caldeira, A.Teresa |
dc.subject.por.fl_str_mv |
Wine Must Yeasts Immobilized cells Immobilization matrices Oenological processes |
topic |
Wine Must Yeasts Immobilized cells Immobilization matrices Oenological processes |
description |
The wine sector is expanding worldwide, with more and more wine producers entering this sector, which leads to an increase in wine production. Thus, it is important that companies have access to new technologies, optimizing their production. The development of new methodologies, such as immobilized yeasts has great oenological potential, since they have several oenological applications and allow to improve the quality / price relation of the final product. This type of methodology nowadays begins to be used by the producers, especially in the production of sparkling wines, during the second alcoholic fermentation. In addition, they can also be used in alcoholic and malolactic fermentations, in the production of late harvest wines or in the correction of some problems, such as excessive volatile acidity or late fermentation. The aim of this work was the production of new solutions of immobilized yeasts with oenological potential. A set of yeasts strains isolated during different stages of grape musts fermentation were immobilized in two different inorganic porous supports: volcanic tuff and expanded clay. The immobilization success was accessed by scanning electron microscopy and to validate the potential of the immobilization, the immobilized solutions were tested in microvinification assays during 7 days. After this period the stability of the matrixes and the presence of yeast cells on the immobilized system were confirmed by SEM. The results proved that both supports with immobilized yeasts allowed the conversion of must sugars into ethanol, and can be reused during five batches with high efficiency, displaying the potential use of these matrices in oenological context. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-12-01T00:00:00Z 2019-11-11T15:49:31Z 2019-11-11 |
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 |
http://hdl.handle.net/10174/26025 http://hdl.handle.net/10174/26025 |
url |
http://hdl.handle.net/10174/26025 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Letras J, Salvador C, Carvalho J, Candeias A, Caldeira AT (2017) New solutions of immobilized yeasts with oenological potential. Book of Abstracts of the National Congress of Microbiology and Biotechnology 2017 – MicroBiotec’17, December 7-9, Portuguese Catholic University, Porto, Portugal, pp 109. http://www.porto.ucp.pt/sites/default/files/files/Biotecnologia/Microbiotec17/BookofAbstracts_15_12_2017.pdf nd cscs@uevora.pt nd candeias@uevora.pt atc@uevora.pt |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
MicroBiotec’17 |
publisher.none.fl_str_mv |
MicroBiotec’17 |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799136646100156416 |