Data/hora: 08/06/2024 14:40:09

Biblioteca(s): 	Epagri-Sede.	
Data corrente: 	10/08/2020	
Data da última atualização: 	10/08/2020	
Autoria: 	MENDES, S. D. C.; ARCARI, S. G.; RAMIREZ-CASTRILLON, M.; WERNER, S. S.; VALENTE, P.	
Título: 	The effect of wild Saccharomyces on composition and aroma of the Sauvignon blanc.	
Ano de publicação: 	2020	
Fonte/Imprenta: 	bioRxiv - The print Server for Biology, EUA, p. 1-17, 2020.	
Idioma: 	Inglês	
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.	
Palavras-Chave: 	Aroma profile; Fraction of volatile compounds; Micro-fermentations; Yeast wild strains.	
Categoria do assunto: 	X Pesquisa, Tecnologia e Engenharia	
URL: 	http://intranetdoc.epagri.sc.gov.br/producao_tecnico_cientifica/DOC_46290.pdf	
Registro original: 	Epagri-Sede (Epagri-Sede)	
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