Observatorio de I+D+i UPM

Descripción
This work has studied the production of stable pyranoanthocyanin pigments during fermentation using S. pombe and Saccharomyces cerevisiae. Along the fermentation, anthocyanins were determined by HPLC-DAD/MS, acetaldehyde was measured using GC-FID and pyruvic acid was quantified by enzymatic tests. Results show that S. pombe strains produce higher amounts of pyruvic acid, and therefore also of vitisin A, than Saccharomyces controls.
Internacional	Si
Nombre congreso	XXXVI World Congress of Vine and Wine ? OIV (Oficina Internacional de la vid y el vino) Vine and Wine between Tradition and modernity
Tipo de participación	960
Lugar del congreso	Bucharest, Romania
Revisores	Si
ISBN o ISSN	979-10-91799-15-7
DOI
Fecha inicio congreso	02/06/2013
Fecha fin congreso	07/06/2013
Desde la página	252
Hasta la página	252
Título de las actas	Proceedings of the 36th World Congress of Vine and Wine / OIV 2012 Depósito Legal: Proceedings ISBN 979-10-91799-16-4 Book of abstracts ISBN 979-10-91799-15-7

Esta actividad pertenece a memorias de investigación

• Autor: Antonio Dionisio Morata Barrado (UPM)
• Autor: Jose Antonio Suarez Lepe (UPM)
• Autor: Fernando Calderon Fernandez (UPM)
• Autor: M. Carmen Gonzalez Chamorro (UPM)
• Autor: Felipe Palomero Rodriguez (UPM)
• Autor: Santiago Benito Saez (UPM)
• Autor: Iris Loira Calvar (UPM)

• Creador: Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica