|
Descripción
|
|
|---|---|
| Enological evaluation of one selected strain of Hanseniaspora vinae Lab trials to study the release of polysaccharides/mannoproteins by Hv in triplicate in model media analysing release of protein and nucleic acids by absorbance and polysaccharides by LC-RI. The study will be performed with 5 species Hv, 7VA (standard S. cerevisiae), G37 (Sc selected by us by the high release of polysaccharides), L31 (L. thermotolerans medium fermentative yeast with acidification properties), 398 (S. pombe osmophilic yeast with double-layer cell wall and high release of cell wall polysaccharides). Winery trials to study the effect on real fermentation and lees ageing. In 150-L stainless steel barrels and in triplicate. With Hv and the control provided by Oenobrands. Fermentation grape Vitis vinifera cv Albillo. Crushed, pressed and settled. Barrel fermented at 16-18 ºC with subsequent ageing on lees during several months 3-6. Fermentation analysis, to follow fermentative rate, implantation, initial and final composition. GC-FID analysis of fermentative volatiles. GC-MS analysis of minor compounds. This can be complemented by the analysis of Edmund Mach foundation (TR Villegas). Color analysis. Phenolic contents. Sensory evaluation. | |
|
Internacional
|
Si |
|
Tipo de proyecto
|
Otros tipos de proyectos |
|
Entidad financiadora
|
OENOBRANDS |
|
Nacionalidad Entidad
|
FRANCIA |
|
Tamaño de la entidad
|
Desconocido |
|
Fecha concesión
|
30/10/2019 |