|
Descripción
|
|
|---|---|
| The appropriate specific biodiversity of non- Saccharomyces yeast genera awake currently a significant interest. The particularities of metabolic and structural properties of some of these yeasts have arisen an important effort in scientific study, in order to utilizing them in modern oenology. Actually it is not surprising to find research works focusing on the development of yeasts as Torulaspora, Pichia, Hanseniospora or Hansenula. The proyect try to further our kwoledge on some yeast genera of great potential utility that could be hepful to control wine acidity (biological acidificaciton/deacidification). Some yeast strains of Torulaspora spp. and Saccharomyces spp are able to generate up to 1 g/L of lactic acid and 0.8 g/L of malic acid during musts alcoholic fermentation respectively, and so they could be of great interest to biologically acidify warm climates musts. Nowadays the use of some non-Saccharomyces yeasts as Torulaspora are restricted to the alcoholic fermentation in order to increase the volatile profile of wines and reduce at the same time their volatile acidity. On the contrary, Schizosaccharomyces awakes great concern due to some special metabolic features as it malic acid consumption capacity, - that could be useful to limit the apearance of relevant biogenic amines contents-, or its urease activity, - to reduce ethyl carbamate formation during wine ageing since ethyl carbamate precursors could be previously eliminated during alcoholic fermentation-, or the ability of some Schizosaccharomyces strains to reduce gluconic acid concentration from botrytized grapes. Schizosaccharamyces spp. cell-wall composition and structure, which differs from Saccharomcyes, are also viewed with notable interest in relation with some novel enological techniques (autolytic release of mannoproteins and polysaccharides during wine ageing over-lees). Nevertheless, there are no selected strains commercially available yet. The specific objectives of the project are oriented to the development of technical solutions to some important and current problems of the oenology sector in the following specific ambits: selecting strains of Schizosaccharomyes spp, Saccharomyces and Torulaspora with appropriate oenological aptitudes, in function of the following objectives: - To study biological acidification of musts of some meriodional Spanish regions (Castilla la Mancha, Andalucia, Extremadura and Madrid). - To Study the biological deacidification of musts in specific northern Spanish regions (Navarra, Galicia, Txacolí, Rioja Alta, Ribera del Duero, Bierzo). - To explore the sensory profile of the product obtained after the application of these new yeast genera at semi-industrial fermentations scale, which would be able to increase the organoleptic heterogeneity in a market saturated of by products of low genuineness. - To experiment biological alternatives in the management of botrytized grapes with the objective to reduce the contents in gluconic acid. - To reduce the amount of ethyl carbamate, by taking into account the lytic enzymatic activity on urea that Schizosaccharomyce genus has and that constitutes a biological alternative to the employment of commercially prepared enzymes. - To optimize traditional protocols of over lees- aging using the Schizosaccharomyes spp. | |
|
Internacional
|
No |
|
Tipo de proyecto
|
Proyectos y convenios en convocatorias públicas competitivas |
|
Entidad financiadora
|
MINISTERIO DE ECONOMÍA Y COMPETITIVIDAD |
|
Nacionalidad Entidad
|
ESPAÑA |
|
Tamaño de la entidad
|
Desconocido |
|
Fecha concesión
|
01/08/2014 |