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

Detalhes bibliográficos
Autor(a) principal: Silva, Gildo Almeida da
Data de Publicação: 2011
Outros Autores: Poletto, Carolina Madalozzo, Poli, Jandora Severo, Silva, Patrícia Valente da
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFRGS
Texto Completo: http://hdl.handle.net/10183/108531
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 Silva, Gildo Almeida daPoletto, Carolina MadalozzoPoli, Jandora SeveroSilva, Patrícia Valente da2014-12-20T02:13:37Z20111516-8913http://hdl.handle.net/10183/108531000856063The 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.application/pdfengBrazilian archives of biology and technology. Curitiba. Vol. 54, n. 2 (mar./abr. 2011), p. 347-356BrettanomycesSaccharomyces cerevisiaeVinhoDekkera/BrettanomycesWineVinificationCuster effectInfluence of Brettanomyces custersianus upon the activity of Saccharomyces cerevisiae strains during the tumultuous phase of vinificationinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/otherinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFRGSinstname:Universidade Federal do Rio Grande do Sul (UFRGS)instacron:UFRGSORIGINAL000856063.pdf000856063.pdfTexto completo (inglês)application/pdf206453http://www.lume.ufrgs.br/bitstream/10183/108531/1/000856063.pdf1d94f57dc05ed22678661c3ef9c60db2MD51TEXT000856063.pdf.txt000856063.pdf.txtExtracted Texttext/plain30075http://www.lume.ufrgs.br/bitstream/10183/108531/2/000856063.pdf.txt4494b26faf76475c82bab8dd283f8f9cMD52THUMBNAIL000856063.pdf.jpg000856063.pdf.jpgGenerated Thumbnailimage/jpeg1841http://www.lume.ufrgs.br/bitstream/10183/108531/3/000856063.pdf.jpg0bb00f36a4715b10738531ec688ec860MD5310183/1085312019-01-11 04:08:15.834388oai:www.lume.ufrgs.br:10183/108531Repositório de PublicaçõesPUBhttps://lume.ufrgs.br/oai/requestopendoar:2019-01-11T06:08:15Repositório Institucional da UFRGS - Universidade Federal do Rio Grande do Sul (UFRGS)false
dc.title.pt_BR.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
Silva, Gildo Almeida da
Brettanomyces
Saccharomyces cerevisiae
Vinho
Dekkera/Brettanomyces
Wine
Vinification
Custer effect
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
title_full_unstemmed 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, Gildo Almeida da
author_facet Silva, Gildo Almeida da
Poletto, Carolina Madalozzo
Poli, Jandora Severo
Silva, Patrícia Valente da
author_role author
author2 Poletto, Carolina Madalozzo
Poli, Jandora Severo
Silva, Patrícia Valente da
author2_role author
author
author
dc.contributor.author.fl_str_mv Silva, Gildo Almeida da
Poletto, Carolina Madalozzo
Poli, Jandora Severo
Silva, Patrícia Valente da
dc.subject.por.fl_str_mv Brettanomyces
Saccharomyces cerevisiae
Vinho
topic Brettanomyces
Saccharomyces cerevisiae
Vinho
Dekkera/Brettanomyces
Wine
Vinification
Custer effect
dc.subject.eng.fl_str_mv Dekkera/Brettanomyces
Wine
Vinification
Custer effect
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.issued.fl_str_mv 2011
dc.date.accessioned.fl_str_mv 2014-12-20T02:13:37Z
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dc.identifier.uri.fl_str_mv http://hdl.handle.net/10183/108531
dc.identifier.issn.pt_BR.fl_str_mv 1516-8913
dc.identifier.nrb.pt_BR.fl_str_mv 000856063
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dc.language.iso.fl_str_mv eng
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dc.relation.ispartof.pt_BR.fl_str_mv Brazilian archives of biology and technology. Curitiba. Vol. 54, n. 2 (mar./abr. 2011), p. 347-356
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