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Influence of Brettanomyces custersianus upon the activity of Saccharomyces cerevisiae strains during the tumultuous phase of vinification

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Influence of Brettanomyces custersianus upon the activity of Saccharomyces cerevisiae strains during the tumultuous phase of vinification

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Título Influence of Brettanomyces custersianus upon the activity of Saccharomyces cerevisiae strains during the tumultuous phase of vinification
Autor Silva, Gildo Almeida da
Poletto, Carolina Madalozzo
Poli, Jandora Severo
Silva, Patrícia Valente da
Abstract The aim of this work was to evaluate the influence of Brettanomyces custersianus on the metabolic activity of Saccharomyces cerevisiae during the tumultuous stage of wine production. The Cabernet Sauvignon grape must with the skin was inoculated with individual cultures of Sacch. cerevisiae and with mixed cultures of Sacch. cerevisiae and Br. custersianus. During the 6-day tumultuous phase of fermentation, the highest ethanol production and the highest sugar consumption were obtained with the strains without B. custersianus. Fermentations carried out with the addition of Brettanomyces metabolites, acetic acid and 4-ethylphenol, showed that only the former inhibited the growth of both Sacch. cerevisiae strains used. In some cases, Br. custersianus could affect the rate higher alcohols production and their final concentrations during the tumultuous phase of vinification.
Contido em Brazilian archives of biology and technology. Curitiba. Vol. 54, n. 2 (mar./abr. 2011), p. 347-356
Assunto Brettanomyces
Saccharomyces cerevisiae
Vinho
[en] Custer effect
[en] Dekkera/Brettanomyces
[en] Vinification
[en] Wine
Origem Nacional
Tipo Artigo de periódico
URI http://hdl.handle.net/10183/108531
Arquivos Descrição Formato
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