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dc.contributor.author
Mendoza, Lucia Margarita  
dc.contributor.author
Fernandez de Ullivarri, Miguel  
dc.contributor.author
Raya, Raul Ricardo  
dc.contributor.other
Perez, Joni D.  
dc.date.available
2020-04-02T20:02:01Z  
dc.date.issued
2018  
dc.identifier.citation
Mendoza, Lucia Margarita; Fernandez de Ullivarri, Miguel; Raya, Raul Ricardo; Saccharomyces cerevisiae: A key yeast for the wine-making process; Nova Science Publishers; 2018; 173-201  
dc.identifier.isbn
978-1-53613-289-2  
dc.identifier.uri
http://hdl.handle.net/11336/101737  
dc.description.abstract
Saccharomyces cerevisiae is the most important yeast species involved in wine fermentation. Traditionally, this species has been used as a starter culture to conduct the alcoholic fermentation due to its optimal fermentative properties. For this reason, nowadays S. cerevisiae is commercialized as an active dry yeast and used in wineries worldwide to improve the fermentative processes and wine quality. However, over the last years it has been reported that wines fermented by commercial strains lack sensory attributes of typical regions of a country. Thus, the selection of S. cerevisiae indigenous strains is being promoted to preserve typical quality and flavor of regional wines.Moreover, S. cerevisiae could act as a biocontrol agent producing killer toxins during wine-making process. Killer strains are able to inhibit the growth of spoilage microorganisms that affect wine quality. The addition of sulfur dioxide as an antioxidant and antimicrobial additive is a common practice during wine production. However, due to current trends to reduce the use of chemical additives, the utilization of starter cultures producers of killer toxins is an interesting alternative to avoid the contamination by spoilage yeasts. Therefore, the inclusion of S. cerevisiae killer yeasts with appropriate fermentation properties is essential to accomplish controlled fermentations, pointing out the importance of a clever selection of strains.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Nova Science Publishers  
dc.rights
info:eu-repo/semantics/restrictedAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
SACCHAROMYCES CEREVISIAE  
dc.subject
WINE  
dc.subject
FERMENTATION  
dc.subject
STARTER CULTURE  
dc.subject.classification
Bioprocesamiento Tecnológico, Biocatálisis, Fermentación  
dc.subject.classification
Biotecnología Industrial  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Saccharomyces cerevisiae: A key yeast for the wine-making process  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.type
info:eu-repo/semantics/bookPart  
dc.type
info:ar-repo/semantics/parte de libro  
dc.date.updated
2020-02-19T19:52:59Z  
dc.journal.pagination
173-201  
dc.journal.pais
Estados Unidos  
dc.journal.ciudad
Nueva York  
dc.description.fil
Fil: Mendoza, Lucia Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina  
dc.description.fil
Fil: Fernandez de Ullivarri, Miguel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina  
dc.description.fil
Fil: Raya, Raul Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://novapublishers.com/shop/a-closer-look-at-grapes-wines-and-winemaking/  
dc.conicet.paginas
267  
dc.source.titulo
A closer look at grapes, wines and winemaking