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Registro Completo |
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Biblioteca(s): |
Embrapa Uva e Vinho. |
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Data corrente: |
05/01/2017 |
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Data da última atualização: |
08/03/2019 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
PNZZES-GOMES, C. M. P. B. S.; ROCHA, K. K. R.; PEREIRA, G. E.; SOARES, M. A.; QUEROL, A.; ROSA, C. A. |
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Afiliação: |
Camila M. P. B. S. de Ponzzes-Gomes, State University of Feira de Santana, Feira de Santana, Brazil; Kamila K. R. Rocha, Federal University of Sergipe, São Cristóvão, Brazil; GIULIANO ELIAS PEREIRA, CNPUV; Marco Aurélio Soares, Institute of Agrochemistry and Food Technology, Valencia, Spain; Amparo Querol, nstitute of Agrochemistry and Food Technology, Valencia, Spain; Carlos Augusto Rosa, Federal University of Minas Gerais, Belo Horizonte, Brazil. |
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Título: |
Saccharomyces cerevisiae and non-Saccharomyces isolated from fermented must of grapes produced in the São Francisco Valley, Brazil. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
IN: INTERNATIONAL SYMPOSIUM ON TROPICAL WINES, 5., 2016, Petrolina, PE. Book of abstracts...Petrolina, PE: Embrapa Semiárido, p. 60, 19 a 21 outubro, 2016. |
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Idioma: |
Inglês |
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Conteúdo: |
Yeast are unicellular fungi responsible for the alcoholic fermentation of wine and Saccharomyces cerevisiae is the mainly species used. São Francisco Valley wines are produced by imported yeast but have been seeking through various forms an identity, among them the possibility of producing their own wines with indigenous yeast. In this case, the aim of this work was to select S. cerevisiae indigenous strains and non-Saccharomyces yeasts isolated in the must fermented of five varieties of grapes (Vitis vinifera L.) farmed in the São Francisco Valley (VSF). |
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Palavras-Chave: |
Mosto fermentado de uvas; Vale do São Francisco. |
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Thesagro: |
Uva. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/152864/1/Giuliano-p60-Book-of-Abstracts-ISTW-2016.pdf
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Marc: |
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001 2060067
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100 1 $aPNZZES-GOMES, C. M. P. B. S.
245 $aSaccharomyces cerevisiae and non-Saccharomyces isolated from fermented must of grapes produced in the São Francisco Valley, Brazil.$h[electronic resource]
260 $aIN: INTERNATIONAL SYMPOSIUM ON TROPICAL WINES, 5., 2016, Petrolina, PE. Book of abstracts...Petrolina, PE: Embrapa Semiárido, p. 60, 19 a 21 outubro$c2016
520 $aYeast are unicellular fungi responsible for the alcoholic fermentation of wine and Saccharomyces cerevisiae is the mainly species used. São Francisco Valley wines are produced by imported yeast but have been seeking through various forms an identity, among them the possibility of producing their own wines with indigenous yeast. In this case, the aim of this work was to select S. cerevisiae indigenous strains and non-Saccharomyces yeasts isolated in the must fermented of five varieties of grapes (Vitis vinifera L.) farmed in the São Francisco Valley (VSF).
650 $aUva
653 $aMosto fermentado de uvas
653 $aVale do São Francisco
700 1 $aROCHA, K. K. R.
700 1 $aPEREIRA, G. E.
700 1 $aSOARES, M. A.
700 1 $aQUEROL, A.
700 1 $aROSA, C. A.
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Embrapa Uva e Vinho (CNPUV) |
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