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Registro Completo |
Biblioteca(s): |
Embrapa Meio Ambiente; Embrapa Uva e Vinho. |
Data corrente: |
15/03/2024 |
Data da última atualização: |
25/03/2024 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
SILVA, I. S.; BARROS, A. P. A.; SILVA, G. A. da; AGUSTINI, B. C.; BIASOTO, A. C. T. |
Afiliação: |
ISLAINE SANTOS SILVA, UNIVERSIDADE FEDERAL DA BAHIA; INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO SERTÃO PERNAMBUCANO; GILDO ALMEIDA DA SILVA, CNPUV; BRUNA CARLA AGUSTINI, CNPUV; ALINE TELLES BIASOTO MARQUES, CNPMA. |
Título: |
Impact of thermovinification combined with the use of indigenous yeasts on the fermentation kinetics and metabolomic profile of syrah wine must. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. Pôster 168504; SLACAN. |
Páginas: |
1 p. |
Idioma: |
Português |
Conteúdo: |
The thermovinification technique, as a replacement for traditional maceration, is primarily applied to increase the extraction of phenolic compounds and may impact the yeast growth dynamics during alcoholic fermentation, affecting the quality of red wine. Concurrently, the use of indigenous yeasts is currently proposed as an alternative to promote greater aroma complexity and typicity of the wine. The objective of this study was to evaluate the combined effect of thermovinification and the use of indigenous yeasts on the fermentative kinetics and metabolomic profile of Syrah red wine must. The yeasts were isolated from Syrah grapes from the Sub-middle Sao Francisco Valley region, Brazil. The tested yeast strains were: commercial Saccharomyces cerevisiae MaurivinPDM®(PDM); indigenous Saccharomyces cerevisiae yeast(SC); and the combination of indigenous yeasts Hansenispora opuntiae and Saccharomyces cerevisiae(HO+SC). The wines were vinified using maceration during the fermentation for 7 days (traditional method) and thermovinification (65°C, 2h), totaling six treatments. Throughout fermentation, quantification of sugars, alcohols, and organic acids was performed using chromatography (HPLC/DAD/RID), as well as the cell viability analysis, biomass, soluble solids, pH, total acidity, and density. Thermovinification increased the cell viability of indigenous yeasts, promoted higher substrate consumption rates and product formation (ethanol), improving the productivity and yield of the fermentation process, and also increasing the levels of organic acids. The combination of the thermovinification technique with the use of isolated indigenous yeasts can be recommended for the production of Syrah red wine in the Sub-middle Sao Francisco Valley region as an alternative to strengthen the recently obtained Geographical Indication for the region. Future studies should investigate the impact of thermovinification technique and indigenous yeasts on the profile of other metabolites, such as phenolic and volatile compounds. MenosThe thermovinification technique, as a replacement for traditional maceration, is primarily applied to increase the extraction of phenolic compounds and may impact the yeast growth dynamics during alcoholic fermentation, affecting the quality of red wine. Concurrently, the use of indigenous yeasts is currently proposed as an alternative to promote greater aroma complexity and typicity of the wine. The objective of this study was to evaluate the combined effect of thermovinification and the use of indigenous yeasts on the fermentative kinetics and metabolomic profile of Syrah red wine must. The yeasts were isolated from Syrah grapes from the Sub-middle Sao Francisco Valley region, Brazil. The tested yeast strains were: commercial Saccharomyces cerevisiae MaurivinPDM®(PDM); indigenous Saccharomyces cerevisiae yeast(SC); and the combination of indigenous yeasts Hansenispora opuntiae and Saccharomyces cerevisiae(HO+SC). The wines were vinified using maceration during the fermentation for 7 days (traditional method) and thermovinification (65°C, 2h), totaling six treatments. Throughout fermentation, quantification of sugars, alcohols, and organic acids was performed using chromatography (HPLC/DAD/RID), as well as the cell viability analysis, biomass, soluble solids, pH, total acidity, and density. Thermovinification increased the cell viability of indigenous yeasts, promoted higher substrate consumption rates and product formation (ethanol), improving the productivity and yield o... Mostrar Tudo |
Palavras-Chave: |
Sub-middle Sao Francisco Valley; Tropical red wines. |
Thesagro: |
Vinho. |
Thesaurus Nal: |
Hanseniaspora opuntiae. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1163095/1/Agustini-2023-15-SLACAN-168504.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1162890/1/RA-BiasotoACT-15-SLACAN-2023-Ref-168504.pdf
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Marc: |
LEADER 02984nam a2200217 a 4500 001 2163095 005 2024-03-25 008 2023 bl uuuu u00u1 u #d 100 1 $aSILVA, I. S. 245 $aImpact of thermovinification combined with the use of indigenous yeasts on the fermentation kinetics and metabolomic profile of syrah wine must.$h[electronic resource] 260 $aIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. Pôster 168504; SLACAN.$c2023 300 $a1 p. 520 $aThe thermovinification technique, as a replacement for traditional maceration, is primarily applied to increase the extraction of phenolic compounds and may impact the yeast growth dynamics during alcoholic fermentation, affecting the quality of red wine. Concurrently, the use of indigenous yeasts is currently proposed as an alternative to promote greater aroma complexity and typicity of the wine. The objective of this study was to evaluate the combined effect of thermovinification and the use of indigenous yeasts on the fermentative kinetics and metabolomic profile of Syrah red wine must. The yeasts were isolated from Syrah grapes from the Sub-middle Sao Francisco Valley region, Brazil. The tested yeast strains were: commercial Saccharomyces cerevisiae MaurivinPDM®(PDM); indigenous Saccharomyces cerevisiae yeast(SC); and the combination of indigenous yeasts Hansenispora opuntiae and Saccharomyces cerevisiae(HO+SC). The wines were vinified using maceration during the fermentation for 7 days (traditional method) and thermovinification (65°C, 2h), totaling six treatments. Throughout fermentation, quantification of sugars, alcohols, and organic acids was performed using chromatography (HPLC/DAD/RID), as well as the cell viability analysis, biomass, soluble solids, pH, total acidity, and density. Thermovinification increased the cell viability of indigenous yeasts, promoted higher substrate consumption rates and product formation (ethanol), improving the productivity and yield of the fermentation process, and also increasing the levels of organic acids. The combination of the thermovinification technique with the use of isolated indigenous yeasts can be recommended for the production of Syrah red wine in the Sub-middle Sao Francisco Valley region as an alternative to strengthen the recently obtained Geographical Indication for the region. Future studies should investigate the impact of thermovinification technique and indigenous yeasts on the profile of other metabolites, such as phenolic and volatile compounds. 650 $aHanseniaspora opuntiae 650 $aVinho 653 $aSub-middle Sao Francisco Valley 653 $aTropical red wines 700 1 $aBARROS, A. P. A. 700 1 $aSILVA, G. A. da 700 1 $aAGUSTINI, B. C. 700 1 $aBIASOTO, A. C. T.
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Registro original: |
Embrapa Uva e Vinho (CNPUV) |
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Registros recuperados : 57 | |
5. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | MOURA, W. M.; SILVA, I. S.; MALUF, W. R.; MIRANDA, J. E. C. Avaliacao do peso especifico de clones de batata-doce Ipomoea batatas Lam. In: CONGRESSO BRASILEIRO DE OLERICULTURA, 24.; REUNIAO LATINO-AMERICANA DE OLERICULTURA, 1., 1984, Jaboticabal, SP. Resumos... Jaboticabal: FCAV, 1984. p.96.Biblioteca(s): Embrapa Hortaliças. |
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6. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | MATRANGOLO, W. J. R.; MOREIRA, J. A. A.; AVELAR, G. M.; SILVA, I. S. da. Cratylia argentea (Fabacea): parâmetros fitotécnicos e multifuncionalidade na bacia do Ribeirão Jequitibá, região central de Minas Gerais. Cadernos de Agroecologia, Cruz Alta, v. 8, n. 2, p. 1-5, nov. 2013. Edição dos resumos do VIII Congresso Brasileiro de Agroecologia, Porto Alegre, 2013.Tipo: Artigo em Anais de Congresso |
Biblioteca(s): Embrapa Milho e Sorgo. |
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10. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | SILVA, I. S.; CORREA, L. C.; BARROS, A. P. A.; BIASOTO, A. C. T. Effect of thermovinification temperature on the content of phenolic compounds, antioxidant potential, and color of syrah red wines. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. Pôster 168527; SLACAN. 1 p.Tipo: Resumo em Anais de Congresso |
Biblioteca(s): Embrapa Meio Ambiente. |
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11. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | MOURA, W. M.; SILVA, I. S.; MALUF, W. R.; SOUZA, E. L. S. Enraizamento de folhas destacadas de batata-doce Ipomoea batatas (L.) Lam. In: CONGRESSO BRASILEIRO DE OLERICULTURA, 24.; REUNIAO LATINO-AMERICANA DE OLERICULTURA, 1., 1984, Jaboticabal, SP. Resumos... Jaboticabal: FCAV, 1984. p.75.Biblioteca(s): Embrapa Hortaliças. |
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13. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | FILLIPIN, M.; COSTA, F. P.; SCHEEREN, B. R.; SILVA, I. S.; CEZAR, I. M. Boas práticas agropecuárias e o conceito de empresa rural na produção de soja. In: SEMINÁRIO INTERNO DE INICIAÇÃO CIENTÍFICA, 3.; ENCONTRO DE PÓS-GRADUAÇÃO STRICTO SENSU, 1., 2008, Campo Grande, MS. [Anais...]. Campo Grande, MS: Ed. da UNIDERP, 2008. 5 p. 1 CD-ROM. Trabalho PGA7.Tipo: Artigo em Anais de Congresso / Nota Técnica |
Biblioteca(s): Embrapa Gado de Corte. |
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19. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | SILVA, I. S. O.; FREITAS, P.; OLIVER, L.; OLIVEIRA, I.; RYBKA, A. C. P.; BIASOTO, A. C. T. Caracterização físico-química do suco integral elaborado com uva de mesa ‘BRS Vitória’. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. Pôster 168554; SLACAN.Tipo: Resumo em Anais de Congresso |
Biblioteca(s): Embrapa Meio Ambiente; Embrapa Semiárido. |
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Registros recuperados : 57 | |
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