Ponencias en congresos:
Techniques for Brettanomyces inhibition in red wines
Techniques for Brettanomyces inhibition in red wines
Año:2007
Áreas de investigación
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Tecnología de alimentos
Datos
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Descripción
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| 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. | |
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Internacional
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Si |
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Nombre congreso
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OIV 2007. XXXth OIV World Congress |
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Tipo de participación
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960 |
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Lugar del congreso
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Budapest (Hungary) |
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Revisores
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Si |
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ISBN o ISSN
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DOI
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Fecha inicio congreso
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10/06/2007 |
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Fecha fin congreso
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16/06/2007 |
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Desde la página
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Hasta la página
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Título de las actas
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Participantes
- Autor: Fernando Calderon Fernandez (UPM)
- Autor: Antonio Dionisio Morata Barrado (UPM)
- Autor: Jose Antonio Suarez Lepe (UPM)
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
- Creador: Grupo de Investigación: Enología, Enotécnia y Biotecnología Enológica
- Departamento: Tecnología de Alimentos
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