Observatorio de I+D+i UPM

Descripción
The Schizosaccharomyces strains consumed less primary amino nitrogen and produced less urea and more pyruvic acid than other Saccharomyces species. Further, three of the four Schizosaccharomyces strains completed the breakdown of malic acid by day 4 of fermentation. The main negative effect of the use of Schizosaccharomyces was strong acetic acid production. The Schizosaccharomyces strains that produced most pyruvic acid (938 and 936) were associated with better ?wine? colour than the remaining yeasts. The studied Schizosaccharomyces could therefore be of oenological interest.
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	307
Hasta la página	308
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: Santiago Benito Saez (UPM)
• Autor: Jose Antonio Suarez Lepe (UPM)
• Autor: Daniel Palmero Llamas (UPM)
• Autor: M. Carmen Gonzalez Chamorro (UPM)
• Autor: Antonio Dionisio Morata Barrado (UPM)
• Autor: Fernando Calderon Fernandez (UPM)
• Autor: Felipe Palomero Rodriguez (UPM)

• Creador: Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica
• Grupo de Investigación: Sistemas de producción y protección vegetal sostenibles