Memorias de investigación
Communications at congresses:
New Schizosaccharomyces applications in red wines alcoholic fermentation
Year:2013

Research Areas
  • Foodstuffs tecnology,
  • Wine

Information
Abstract
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.
International
Si
Congress
XXXVI World Congress of Vine and Wine ? OIV (Oficina Internacional de la vid y el vino) Vine and Wine between Tradition and modernity
960
Place
Bucharest, Romania
Reviewers
Si
ISBN/ISSN
979-10-91799-15-7
Start Date
02/06/2013
End Date
07/06/2013
From page
307
To page
308
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
Participants

Research Group, Departaments and Institutes related
  • Creador: Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica
  • Grupo de Investigación: Sistemas de producción y protección vegetal sostenibles