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| 2. |  | MONTEIRO, D. C. A.; VETTORAZZI, C. A.; MARTORANO, L. G.; DIAS, C. T. dos S.; BRIENZA JUNIOR, S.; LISBOA, L. S.; MONTEIRO, L. D. A.; MELLO, M. N. de; BIASE, A. G. Dinâmica espectro-temporal MODIS em plantios de paricá (Schizolobium parahyba var. amazonicum (Huber ex. Ducke) Barneby) associada a diferentes condições hídricas do solo na Amazônia brasileira. In: CONGRESSO BRASILEIRO DE AGROMETEOROLOGIA, 18.; REUNIÃO LATINO-AMERICANA DE AGROMETEOROLOGIA, 7., 2013, Belém, PA. Cenários de Mudanças Climáticas e a Sustentabilidade Socioambiental e do Agronegócio na Amazônia. [Belém, PA: UFPA], 2013.| Biblioteca(s): Embrapa Amazônia Oriental. |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroenergia; Embrapa Uva e Vinho. |
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Data corrente: |
23/03/2011 |
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Data da última atualização: |
12/04/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
SILVA, G. A. da; POLETTO, C. M.; POLI, J. S.; VALENTE, P. |
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Afiliação: |
GILDO ALMEIDA DA SILVA, CNPUV; Carolina Madalozzo Poletto, CNPUV (bolsista); Jandora Severo Poli, CNPUV (bolsista); Patricia Valente, UFRGS. |
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Título: |
Influence of Brettanomyces custersianus upon the activity of Saccharomyces cerevisiae strains during the tumultuous phase of vinification. |
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Ano de publicação: |
2011 |
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Fonte/Imprenta: |
Brazilian Archives of Biology and Technology, Curitiba, v. 54, n. 2, p. 347-356, mar./abr. 2011. |
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DOI: |
10.1590/S1516-89132011000200017 |
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Idioma: |
Inglês |
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Conteúdo: |
The aim of this work was to evaluate the influence of Brettanomyces custersianus on the metabolic activity of Saccharomyces cerevisiae during the tumultuous stage of wine production. The Cabernet Sauvignon grape must with the skin was inoculated with individual cultures of Sacch. cerevisiae and with mixed cultures of Sacch. cerevisiae and Br. custersianus. During the 6-day tumultuous phase of fermentation, the highest ethanol production and the highest sugar consumption were obtained with the strains without B. custersianus. Fermentations carried out with the addition of Brettanomyces metabolites, acetic acid and 4-ethylphenol, showed that only the former inhibited the growth of both Sacch. cerevisiae strains used. In some cases, Br. custersianus could affect the rate higher alcohols production and their final concentrations during the tumultuous phase of vinification. |
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Palavras-Chave: |
Brettanomyces; Brettanomyces custersianus; Efeito custer; Influência; Levedura; Vinificação. |
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Thesagro: |
Enologia; Fermentação; Microbiologia; Saccharomyces Cerevisiae; Vinho. |
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Thesaurus NAL: |
Dekkera. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/30807/1/silva-2011-347.pdf
https://www.scielo.br/scielo.php?script=sci_issues&pid=1516-8913&lng=pt&nrm=iso
https://www.scielo.br/pdf/babt/v54n2/v54n2a17.pdf
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Marc: |
LEADER 01862naa a2200313 a 4500
001 1882297
005 2019-04-12
008 2011 bl uuuu u00u1 u #d
024 7 $a10.1590/S1516-89132011000200017$2DOI
100 1 $aSILVA, G. A. da
245 $aInfluence of Brettanomyces custersianus upon the activity of Saccharomyces cerevisiae strains during the tumultuous phase of vinification.$h[electronic resource]
260 $c2011
520 $aThe aim of this work was to evaluate the influence of Brettanomyces custersianus on the metabolic activity of Saccharomyces cerevisiae during the tumultuous stage of wine production. The Cabernet Sauvignon grape must with the skin was inoculated with individual cultures of Sacch. cerevisiae and with mixed cultures of Sacch. cerevisiae and Br. custersianus. During the 6-day tumultuous phase of fermentation, the highest ethanol production and the highest sugar consumption were obtained with the strains without B. custersianus. Fermentations carried out with the addition of Brettanomyces metabolites, acetic acid and 4-ethylphenol, showed that only the former inhibited the growth of both Sacch. cerevisiae strains used. In some cases, Br. custersianus could affect the rate higher alcohols production and their final concentrations during the tumultuous phase of vinification.
650 $aDekkera
650 $aEnologia
650 $aFermentação
650 $aMicrobiologia
650 $aSaccharomyces Cerevisiae
650 $aVinho
653 $aBrettanomyces
653 $aBrettanomyces custersianus
653 $aEfeito custer
653 $aInfluência
653 $aLevedura
653 $aVinificação
700 1 $aPOLETTO, C. M.
700 1 $aPOLI, J. S.
700 1 $aVALENTE, P.
773 $tBrazilian Archives of Biology and Technology, Curitiba$gv. 54, n. 2, p. 347-356, mar./abr. 2011.
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Embrapa Uva e Vinho (CNPUV) |
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