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Abstract
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| The use of metabolic blockers that redirect the glycolytic pathway in yeasts is an interesting possibilities for reducing the alcohol content in wines. The use of these compounds led to a significant reduction in the final alcohol content of certain experimental fermentations. The effects of furfural on alcohol production were variable depending on the yeast strain used. The present work investigates how furfural, a well known aromatic aldehyde with metabolic inhibitory effects on Saccharomyces cerevisiae, can be used both to modify alcoholic fermentation and to reduce alcohol content in wines. | |
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International
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Si |
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Entity
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XXXIV World Congress of Vine and Wine (OIV) |
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Place
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Oporto. Portugal. |
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Pages
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Reference/URL
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Publication type
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PÓSTER |