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Registro Completo |
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Biblioteca(s): |
Embrapa Meio Ambiente; Embrapa Uva e Vinho. |
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Data corrente: |
15/03/2024 |
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Data da última atualização: |
25/03/2024 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
SILVA, I. S.; BARROS, A. P. A.; SILVA, G. A. da; AGUSTINI, B. C.; BIASOTO, A. C. T. |
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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. |
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Título: |
Impact of thermovinification combined with the use of indigenous yeasts on the fermentation kinetics and metabolomic profile of syrah wine must. |
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Ano de publicação: |
2023 |
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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. |
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Páginas: |
1 p. |
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Idioma: |
Português |
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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 |
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Palavras-Chave: |
Sub-middle Sao Francisco Valley; Tropical red wines. |
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Thesagro: |
Vinho. |
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Thesaurus Nal: |
Hanseniaspora opuntiae. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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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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Biblioteca |
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Classificação |
Cutter |
Registro |
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Registro Completo
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Biblioteca(s): |
Embrapa Rondônia. |
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Data corrente: |
22/01/1998 |
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Data da última atualização: |
17/09/2020 |
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Tipo da produção científica: |
Comunicado Técnico/Recomendações Técnicas |
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Autoria: |
COSTA, N. de L.; GONCALVES, C. A. |
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Afiliação: |
NEWTON DE LUCENA COSTA, CPAF-RO; CARLOS ALBERTO GONÇALVES, CPATU. |
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Título: |
Avaliação agronômica de ecotipos de Andropogon gayanus em Rondônia. |
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Ano de publicação: |
1996 |
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Fonte/Imprenta: |
Porto Velho: EMBRAPA-CPAF Rondônia, 1996. |
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Páginas: |
3 p. |
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Série: |
(EMBRAPA-CPAF Rondônia. Comunicado técnico, 115). |
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Idioma: |
Português |
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Conteúdo: |
Desempenho agronomico de cinco ecotipos de A. gayanus nas condicoes de Ariquemes (Rondonia). O delineamento experimental foi de blocos casualizados, em tres repeticoes, em parcelas de 2,5 x 3,0m adubadas com superfosfato triplo no estabelecimento. Os resultados obtidos evidenciaram um desempenho agronomico distinto entre os ecotipos avaliados destacando os ecotipos de A. gayanus CPAC 3085, CPAC 3086 e CPAC 3087, como os mais promissores para a formacao e/ou recuperacao de pastagens. |
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Palavras-Chave: |
Agronomic evaluation; Amazônia Ocidental; Ariquemes; Ariquemes (RO); Avaliacao agronomica; Brasil; Ecotipo; Pasture; Rondonia; Western Amazon. |
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Thesagro: |
Aclimatação; Andropogon Gayanus; Capim Andropogon; Características Agronômicas; Comportamento de Variedade; Condição Ambiental; Gramínea Forrageira; Pastagem; Performance; Rendimento. |
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Thesaurus NAL: |
Acclimation; Agronomic traits; Brazil; Crop yield; ecotypes; Environmental factors; Forage grasses; pastures; Variety trials; yields. |
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Categoria do assunto: |
--
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/24638/1/115-out96.pdf
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Marc: |
LEADER 01845nam a2200505 a 4500
001 1699893
005 2020-09-17
008 1996 bl uuuu u0uu1 u #d
100 1 $aCOSTA, N. de L.
245 $aAvaliação agronômica de ecotipos de Andropogon gayanus em Rondônia.
260 $aPorto Velho: EMBRAPA-CPAF Rondônia$c1996
300 $a3 p.
490 $a(EMBRAPA-CPAF Rondônia. Comunicado técnico, 115).
520 $aDesempenho agronomico de cinco ecotipos de A. gayanus nas condicoes de Ariquemes (Rondonia). O delineamento experimental foi de blocos casualizados, em tres repeticoes, em parcelas de 2,5 x 3,0m adubadas com superfosfato triplo no estabelecimento. Os resultados obtidos evidenciaram um desempenho agronomico distinto entre os ecotipos avaliados destacando os ecotipos de A. gayanus CPAC 3085, CPAC 3086 e CPAC 3087, como os mais promissores para a formacao e/ou recuperacao de pastagens.
650 $aAcclimation
650 $aAgronomic traits
650 $aBrazil
650 $aCrop yield
650 $aecotypes
650 $aEnvironmental factors
650 $aForage grasses
650 $apastures
650 $aVariety trials
650 $ayields
650 $aAclimatação
650 $aAndropogon Gayanus
650 $aCapim Andropogon
650 $aCaracterísticas Agronômicas
650 $aComportamento de Variedade
650 $aCondição Ambiental
650 $aGramínea Forrageira
650 $aPastagem
650 $aPerformance
650 $aRendimento
653 $aAgronomic evaluation
653 $aAmazônia Ocidental
653 $aAriquemes
653 $aAriquemes (RO)
653 $aAvaliacao agronomica
653 $aBrasil
653 $aEcotipo
653 $aPasture
653 $aRondonia
653 $aWestern Amazon
700 1 $aGONCALVES, C. A.
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Registro original: |
Embrapa Rondônia (CPAF-RO) |
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