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| Registros recuperados : 52 | |
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Registro Completo
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Biblioteca(s): |
Epagri-Sede. |
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Data corrente: |
21/07/2017 |
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Data da última atualização: |
21/07/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
Internacional - B |
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Autoria: |
RAMÍREZ-CASTRILLON, M.; MENDES, S. D. C.; VALENTE, P. |
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Título: |
South Brazilian wines: culturable yeasts associated to bottled wines produced in Rio Grande do Sul and Santa Catarina. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
World J Microbiol Biotechnol , India, v. 33, p. 1-12, 2017. |
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Idioma: |
Inglês |
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Conteúdo: |
A comprehensive understanding of the presence and role of yeasts in bottled wines helps to know and control the organoleptic quality of the final product. The South Region of Brazil is an important wine producer, and the state of ?Rio Grande do Sul? (RS) accounts for 90% of Brazilian wines. The state of ?Santa Catarina? (SC) started the production in 1975, and is currently the fifth Brazilian producer. As there is little information about yeasts present in Brazilian wines, our main objective was to assess the composition of culturable yeasts associated to bottled wines produced in RS and SC, South of Brazil. We sampled 20 RS and 29 SC bottled wines produced between 2003 and 2011, and we isolated culturable yeasts in non-selective agar plates. We identified all isolates by sequencing of the D1/D2 domain of LSU rDNA or ITS1-5.8 S-ITS2 region, and comparison with type strain sequences deposited in GenBank database. Six yeast species were shared in the final product in both regions. We obtained two spoilage yeast profiles: RS with Zygosaccharomyces bailii and Pichia membranifaciens (Dekkera bruxellensis was found only in specific table wines); and SC with Dekkera bruxellensis and Pichia manshurica. Knowledge concerning the different spoilage profiles is important for winemaking practices in both regions. |
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Palavras-Chave: |
Brazilian wines; Non Saccharomyces; Saccharomyces; yeast composition. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 01946naa a2200193 a 4500
001 1126326
005 2017-07-21
008 2017 bl uuuu u00u1 u #d
100 1 $aRAMÍREZ-CASTRILLON, M.
245 $aSouth Brazilian wines$bculturable yeasts associated to bottled wines produced in Rio Grande do Sul and Santa Catarina.$h[electronic resource]
260 $c2017
520 $aA comprehensive understanding of the presence and role of yeasts in bottled wines helps to know and control the organoleptic quality of the final product. The South Region of Brazil is an important wine producer, and the state of ?Rio Grande do Sul? (RS) accounts for 90% of Brazilian wines. The state of ?Santa Catarina? (SC) started the production in 1975, and is currently the fifth Brazilian producer. As there is little information about yeasts present in Brazilian wines, our main objective was to assess the composition of culturable yeasts associated to bottled wines produced in RS and SC, South of Brazil. We sampled 20 RS and 29 SC bottled wines produced between 2003 and 2011, and we isolated culturable yeasts in non-selective agar plates. We identified all isolates by sequencing of the D1/D2 domain of LSU rDNA or ITS1-5.8 S-ITS2 region, and comparison with type strain sequences deposited in GenBank database. Six yeast species were shared in the final product in both regions. We obtained two spoilage yeast profiles: RS with Zygosaccharomyces bailii and Pichia membranifaciens (Dekkera bruxellensis was found only in specific table wines); and SC with Dekkera bruxellensis and Pichia manshurica. Knowledge concerning the different spoilage profiles is important for winemaking practices in both regions.
653 $aBrazilian wines
653 $aNon Saccharomyces
653 $aSaccharomyces
653 $ayeast composition
700 1 $aMENDES, S. D. C.
700 1 $aVALENTE, P.
773 $tWorld J Microbiol Biotechnol , India$gv. 33, p. 1-12, 2017.
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