Data/hora: 16/06/2024 07:41:12

Biblioteca(s): 	Epagri-Sede.	
Data corrente: 	31/07/2017	
Data da última atualização: 	31/07/2017	
Autoria: 	GARAVAGLIA, J.; SCHNEIDER, R. C. S.; MENDES, S. D. C.; WELKE, J. E.; ZINI, C. A.; VALENTE, P.	
Título: 	Evaluation of Zygossacharomyces bailli BCV08 as a co-starter in wine fermentation for the improvement of ethyl esters production.	
Ano de publicação: 	2015	
Fonte/Imprenta: 	Microbiological Research, Amsterdam, v. 173, p. 59-65, 2015.	
Idioma: 	Inglês	
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.	
Palavras-Chave: 	Ethyl esters; Grape must fermentation; Wine flavorMixed cultures; Zygosaccharomyces bailii.	
Categoria do assunto: 	W Química e Física	
URL: 	http://intranetdoc.epagri.sc.gov.br/producao_tecnico_cientifica/DOC_39344.pdf	
Registro original: 	Epagri-Sede (Epagri-Sede)	
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