Identification of yeasts isolated from the pulp in nature and the production of homemade "umbu" wine

• Autor(a) principal: Melo,Dângelly Lins Figuerôa Martins de
• Data de Publicação: 2007
• Outros Autores: Santos,Flávia Cristiana, Barbosa Junior,Antônio Marcio, Santos,Patrícia Oliveira, Carnelossi,Marcelo Augusto Gutiérrez, Trindade,Rita de Cássia
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Brazilian Archives of Biology and Technology
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000500017
• topic: Spondias tuberosa; wine of fruit; non-saccharomyces

The goal of this work was to select strains of fermentation yeasts and test them in a small-scale production of " umbu" fruit wine. The fruits were collected in N. Sra da Glória city in Sergipe, Brazil. The fruit pulp was diluted and aliquots were inoculated on YMA plates. The yeasts strains were submitted to fermentation using "umbu" fruit juice as substrate, exception with to those strains of species related to pathological processes. The yeasts tested produced a beverage characterized between dry to light due to its alcoholic content with very nice taste, translucent appearance, of green to light yellow color.