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Memorias de investigación
Ponencias en congresos:
INFLUENCE OF Saccharomyces STRAIN ON THE RELEASE OF POLYSACCHARIDES FROM YEAST CELL WALLS
Año:2012
Áreas de investigación
  • Tecnología de alimentos
Datos
Descripción
Wine aging on fine lees is a traditional enological practice used during the manufacture of wines. Wine lees are found at the bottom of fermentation tanks, is mainly yeast cells produced during alcoholic fermentation, together with tartaric salts and bacteria. This practice produces changes in wine that improve the quality and organoleptic properties such as smoothness, flavor profile, roundness, astringency, etc. The aim of the present work is optimizing an over-lees aged technique using selected strains of Saccharomyces for red winemaking. The lees were exogenously produced by growing from 40 different strains of Saccharomyces isolated by UPM Madrid. The fresh biomasses were freeze dried and the autolysis process was developed in synthetic autolysis media. The autolysis was accelerated by orbital shaking twice a week and at a temperature of 30ºC. HPLC-RI (Liquid chromatography- refractive index detection) was used to study the autolytic release of polysaccharides from the cell walls of Saccharomyces cerevisiae over a two-month period of ageing on lees. The technique allows us to evaluate the amount and molecular size of the polysaccharide fragments, and its suitability for aging on lees in red wines.
Internacional
Si
Nombre congreso
XXXV World Congress of Vine and Wine ? OIV (International Organisation of Vine and Wine)
Tipo de participación
960
Lugar del congreso
Izmir (Turkey)
Revisores
Si
ISBN o ISSN
DOI
Fecha inicio congreso
18/06/2012
Fecha fin congreso
22/06/2012
Desde la página
101
Hasta la página
101
Título de las actas
Proceedings of the 35th World Congres of Vine and Wine Congress Abstracts Book
Esta actividad pertenece a memorias de investigación
Participantes
  • Autor: Antonio Dionisio Morata Barrado (UPM)
  • Autor: M. Carmen Gonzalez Chamorro (UPM)
  • Autor: Jose Antonio Suarez Lepe (UPM)
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica
  • Departamento: Tecnología de Alimentos
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