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| 1. |  | SCHNEIDER, P.R.; FARIAS, J.; FINGER, C.A.G.; SCHNEIDER, P.S.P.; FLEIG, F.D.; THOMAS, C.; PEDROSO, J.I. Desempenho do Pinus Echinata na Região Central do Estado do Rio Grande do sul, Brasil. Ciência Florestal, Santa Maria, v.19, n.1/2, p.91-98, 2009.| Biblioteca(s): Epagri-Sede. |
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| Registros recuperados : 1 | |
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Registro Completo
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Biblioteca(s): |
Epagri-Sede. |
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Data corrente: |
10/08/2020 |
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Data da última atualização: |
10/08/2020 |
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Tipo da produção científica: |
Artigo em Anais de Congresso / Nota Técnica |
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Autoria: |
MENDES, S. D. C.; ARCARI, S. G.; RAMIREZ-CASTRILLON, M.; WERNER, S. S.; VALENTE, P. |
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Título: |
The effect of wild Saccharomyces on composition and aroma of the Sauvignon blanc. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
bioRxiv - The print Server for Biology, EUA, p. 1-17, 2020. |
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Idioma: |
Inglês |
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Conteúdo: |
Saccharomyces strains isolated from vineyards in Southern Brazil were used as starter in micro-fermentations of Sauvignon Blanc juice (SB) to study the ability to produce different aromatic profiles. The molecular characterization allowed to differentiate the isolates from vineyards 06 CE, 11CE, 33CE, 01PP, 12M, 13PP, 26PP, 28AD, 41PP from the reference strain (2048SC) used in wine production. Under the same conditions tested, each strain belonging to the genus Saccharomyces produced metabolites in different concentration and combination, significantly influencing the aroma of the SB must. Volatile compounds such as octanoic acid, diethyl succinate and ethyl lactate were associated with the strains 26PP, 41PP, 01PP and 12M, while the strains 33CE, 28AD, 13PP and 06 CE were associated with the production of ethyl acetate, 1-hexanol, highlighting 06CE for production of 1-hexanol (592.87 ± 17.46 µg/L). In addition, the olfactory activity value (OAV> 1) allowed the evaluation of the range of participation of each compound in the final SB fermented. Finally, the selected wild strains are promising to improve the regional character of the wine. |
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Palavras-Chave: |
Aroma profile; Fraction of volatile compounds; Micro-fermentations; Yeast wild strains. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 01825naa a2200217 a 4500
001 1129822
005 2020-08-10
008 2020 bl uuuu u00u1 u #d
100 1 $aMENDES, S. D. C.
245 $aThe effect of wild Saccharomyces on composition and aroma of the Sauvignon blanc.$h[electronic resource]
260 $c2020
520 $aSaccharomyces strains isolated from vineyards in Southern Brazil were used as starter in micro-fermentations of Sauvignon Blanc juice (SB) to study the ability to produce different aromatic profiles. The molecular characterization allowed to differentiate the isolates from vineyards 06 CE, 11CE, 33CE, 01PP, 12M, 13PP, 26PP, 28AD, 41PP from the reference strain (2048SC) used in wine production. Under the same conditions tested, each strain belonging to the genus Saccharomyces produced metabolites in different concentration and combination, significantly influencing the aroma of the SB must. Volatile compounds such as octanoic acid, diethyl succinate and ethyl lactate were associated with the strains 26PP, 41PP, 01PP and 12M, while the strains 33CE, 28AD, 13PP and 06 CE were associated with the production of ethyl acetate, 1-hexanol, highlighting 06CE for production of 1-hexanol (592.87 ± 17.46 µg/L). In addition, the olfactory activity value (OAV> 1) allowed the evaluation of the range of participation of each compound in the final SB fermented. Finally, the selected wild strains are promising to improve the regional character of the wine.
653 $aAroma profile
653 $aFraction of volatile compounds
653 $aMicro-fermentations
653 $aYeast wild strains
700 1 $aARCARI, S. G.
700 1 $aRAMIREZ-CASTRILLON, M.
700 1 $aWERNER, S. S.
700 1 $aVALENTE, P.
773 $tbioRxiv - The print Server for Biology, EUA, p. 1-17, 2020.
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Epagri-Sede (Epagri-Sede) |
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