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Registro Completo |
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Biblioteca(s): |
Epagri-Sede. |
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Data corrente: |
31/07/2017 |
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Data da última atualização: |
31/07/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
GARAVAGLIA, J.; SCHNEIDER, R. C. S.; MENDES, S. D. C.; WELKE, J. E.; ZINI, C. A.; VALENTE, P. |
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Título: |
Evaluation of Zygossacharomyces bailli BCV08 as a co-starter in wine fermentation for the improvement of ethyl esters production. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
Microbiological Research, Amsterdam, v. 173, p. 59-65, 2015. |
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Idioma: |
Inglês |
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Conteúdo: |
Zygosaccharomyces bailii BCV 08, a yeast isolated from red wine barrels in Brazil, was evaluated as co-starter in fermentations with Saccharomyces cerevisiae. Z. bailii BCV 08 was preliminarily shown to produce high levels of esters, and the production was optimized in bench and bioreactor scales using grape must. White wine vinifications were conducted with mixed cultures containing different proportions of Z. bailii BCV 08 and an enological strain of S. cerevisiae. In all trials that contained Z. bailii BCV 08, the production of ethyl esters was enhanced in comparison to the vinification control. Our results clearly show the potential of Z. bailii BCV 08 as a mixed starter with S. cerevisiae in order to increase the aromatic complexity of wine. |
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Palavras-Chave: |
Ethyl esters; Grape must fermentation; Wine flavorMixed cultures; Zygosaccharomyces bailii. |
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Categoria do assunto: |
W Química e Física |
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Marc: |
LEADER 01499naa a2200229 a 4500
001 1126338
005 2017-07-31
008 2015 bl uuuu u00u1 u #d
100 1 $aGARAVAGLIA, J.
245 $aEvaluation of Zygossacharomyces bailli BCV08 as a co-starter in wine fermentation for the improvement of ethyl esters production.$h[electronic resource]
260 $c2015
520 $aZygosaccharomyces bailii BCV 08, a yeast isolated from red wine barrels in Brazil, was evaluated as co-starter in fermentations with Saccharomyces cerevisiae. Z. bailii BCV 08 was preliminarily shown to produce high levels of esters, and the production was optimized in bench and bioreactor scales using grape must. White wine vinifications were conducted with mixed cultures containing different proportions of Z. bailii BCV 08 and an enological strain of S. cerevisiae. In all trials that contained Z. bailii BCV 08, the production of ethyl esters was enhanced in comparison to the vinification control. Our results clearly show the potential of Z. bailii BCV 08 as a mixed starter with S. cerevisiae in order to increase the aromatic complexity of wine.
653 $aEthyl esters
653 $aGrape must fermentation
653 $aWine flavorMixed cultures
653 $aZygosaccharomyces bailii
700 1 $aSCHNEIDER, R. C. S.
700 1 $aMENDES, S. D. C.
700 1 $aWELKE, J. E.
700 1 $aZINI, C. A.
700 1 $aVALENTE, P.
773 $tMicrobiological Research, Amsterdam$gv. 173, p. 59-65, 2015.
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