Memorias de investigación
Communications at congresses:
Techniques for Brettanomyces inhibition in red wines
Year:2007

Research Areas
  • Foodstuffs tecnology

Information
Abstract
Yeasts belonging to Brettanomyces genera or Dekkera, its sporulated form, produce metabolic compounds such as ethylphenols, tetrahydropyridines and acetic acid. That compounds have a negative sensorial repercussion on red wine aromatic profile decreasing significantly its quality. Those pseudomicelial yeasts are small in size, with ojival geometry and showing branched growths in old cultures. It is very sensitive yeast with special physiological and nutritional requirements, showing a slow growth. However, it¿s very adapted to growth during red wine wood ageing.
International
Si
Congress
OIV 2007. XXXth OIV World Congress
960
Place
Budapest (Hungary)
Reviewers
Si
ISBN/ISSN
Start Date
10/06/2007
End Date
16/06/2007
From page
To page
Participants

Research Group, Departaments and Institutes related
  • Creador: Grupo de Investigación: Enología, Enotécnia y Biotecnología Enológica
  • Departamento: Tecnología de Alimentos