Mostrar el registro sencillo del ítem
dc.contributor.author
Mendoza, Lucia Margarita
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.contributor.author
Farias, Marta Elena
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.contributor.other
Méndez Vilas, Antonio
dc.date.available
2020-09-18T18:07:03Z
dc.date.issued
2011
dc.identifier.citation
Mendoza, Lucia Margarita; Farias, Marta Elena; Improvement of wine organoleptic characterisitcs by non-saccharomyces yeasts; Formatex; 2; 2011; 908-919
dc.identifier.isbn
978-8-461461-95-0
dc.identifier.uri
http://hdl.handle.net/11336/114324
dc.description.abstract
In traditional winemaking, natural fermentation of grape juice is carried out by a sequence of different yeast species. The early stages are dominated by non-Saccharomyces yeasts and are replaced by Saccharomyces cerevisiae that finish the fermentation process. In this chapter was evaluated the kinetics and metabolic behavior of Kloeckera apiculata mc1 and S. cerevisiae mc2 in composite culture. In this condition, K. apiculata showed a higher viability through the fermentation; however the cell density of both yeasts decreased. This behavior was not due to ethanol concentration, killer toxins production or competition for assimilable nitrogenous compounds between both yeasts. Despite the consistent production of secondary products by single culture of K. apiculata, desirable concentrations of these compounds were observed in mixed culture. The influence of temperature and SO2 , on growth and metabolism of both wine yeasts was dependent of the culture type. Malolactic fermentation conducted by Oenococcus oeni is important enhancing wine quality, microbiological stability and flavour. The inclusion of K. apiculata mc1 as adjunct culture of S. cerevisiae mc2 during must fermentation improved the organoleptic characteristics of wines produced from vineyards in Argentina Northwest. In addition, sequential inoculation of O. oeni X2L allowed better control on the sensory quality of the fermented product.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Formatex
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
NON-SACCHAROMYCES YEAST
dc.subject
WINE
dc.subject
ORGANOLEPTIC CHARACTERISTICS
dc.subject
FLAVOR
dc.subject.classification
Biotecnología Agrícola y Biotecnología Alimentaria
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.subject.classification
Biotecnología Agropecuaria
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.subject.classification
CIENCIAS AGRÍCOLAS
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.title
Improvement of wine organoleptic characterisitcs by non-saccharomyces yeasts
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
2020-07-21T20:00:35Z
dc.journal.volume
2
dc.journal.pagination
908-919
dc.journal.pais
España
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.journal.ciudad
Badajoz
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: Farias, Marta Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
dc.conicet.paginas
1620
dc.source.titulo
Current research, technology and education topics in applied microbiology and microbial biotechnology
Archivos asociados