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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 : 257 | |
41. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | VALENTIM, M. D.; LIMA, M. A. C. de; TRINDADE, D. C. G. da; RIBEIRO, T. P.; BIASOTO, A. C. T. Compostos bioativos e atividade antioxidante de uvas Syrah durante a maturação em ciclo produtivo do segundo semestre, no Vale do São Francisco In: JORNADA DE INICIAÇÃO CIENTÍFICA DA EMBRAPA SEMIÁRIDO, 8., 2013, Petrolina. Anais... Petrolina: Embrapa Semiárido, 2013. p. 281-287. (Embrapa Semiárido. Documentos, 253).Tipo: Artigo em Anais de Congresso |
Biblioteca(s): Embrapa Semiárido. |
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43. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | BIASOTO, A. C. T.; LAGO, L. O.; NICOLLI, K. P.; CAMARÃO, E. B.; ZINI, C. A.; WELKE, J. E. Characterization of risk exposure to carbonyl and furan compounds through wine consumption. In: WORLD VINE AND WINE CONGRESS, 39.; GENERAL ASSEMBLY OF THE OIV, 14., 2016, Bento Gonçalves. Vitiviniculture: technological advances to market challenges: abstracts. Bento Gonçalves: International Organisation of Vine and Wine, 2016. 1 Pen drive.Tipo: Resumo em Anais de Congresso |
Biblioteca(s): Embrapa Semiárido. |
| ![Visualizar detalhes do registro](/consulta/web/img/visualizar.png) ![Acesso ao objeto digital](/consulta/web/img/pdf.png) ![Imprime registro no formato completo](/consulta/web/img/print.png) |
44. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | OLIVEIRA, J. B. de; VANDERLINDE, R.; BIASOTO, A. C. T.; CASTRO, R. de; CRUZ, A.; PEREIRA, G. E. Caracterização de compostos voláteis em vinhos tintos elaborados com diferentes clones de Syrah no Vale do Submédio São Francisco. In: CONGRESSO BRASILEIRO DE FRUTICULTURA, 22., 2012, Bento Gonçalves. Anais... Bento Gonçalves: SBF, 2012. 1 CD-ROM.Tipo: Artigo em Anais de Congresso |
Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
| ![Visualizar detalhes do registro](/consulta/web/img/visualizar.png) ![Acesso ao objeto digital](/consulta/web/img/pdf.png) ![Imprime registro no formato completo](/consulta/web/img/print.png) |
46. | ![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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47. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | SILVA, D. J.; BARROS, J. Q; LIMA, P. C. P.; SANTOS, R. T. dos S. e; BIASOTO, A. C. T. Qualidade da uva Syrah submetida à fertirrigação com nitrogênio e potássio: 4º ciclo de produção. In: ENCONTRO NACIONAL, 20.; CONGRESSO LATINO AMERICANO DE ANALISTAS DE ALIMENTOS, 6., 2017. Belém, PA. Segurança e qualidade de alimentos. Belém, PA: LACEN: UFPA, 2017. 1 CD-ROM.Tipo: Artigo em Anais de Congresso |
Biblioteca(s): Embrapa Semiárido. |
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48. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | MENEZES, T. R. de; OLIVEIRA, J. B. de; ARAÚJO, A. J. de B.; PEREIRA, G. E.; BIASOTO, A. C. T. Qualidade do vinho Syrah sob diferentes tratamentos de desponte de ramos e desfolha no primeiro ciclo de produção. In: JORNADA DE INICIAÇÃO CIENTÍFICA DA EMBRAPA SEMIÁRIDO, 8., 2013, Petrolina. Anais... Petrolina: Embrapa Semiárido, 2013. p. 313-319. (Embrapa Semiárido. Documentos, 253).Tipo: Artigo em Anais de Congresso |
Biblioteca(s): Embrapa Semiárido. |
| ![Visualizar detalhes do registro](/consulta/web/img/visualizar.png) ![Acesso ao objeto digital](/consulta/web/img/pdf.png) ![Imprime registro no formato completo](/consulta/web/img/print.png) |
52. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | LAGO, L.; NICOLLI, K. P.; BARBARÁ, J. A.; BIASOTO, A. C. T.; ZINI, C. A.; WELKE, J. E. Simultaneous determination of toxic compounds produced during fermentation of wine. In: CONGRESSO LATINO-AMERICANO DE VITICULTURA E ENOLOGIA, 15.; CONGRESSO BRASILEIRO DE VITICULTURA E ENOLOGIA, 13., 2015, Bento Gonçalves. Resumos... Bento Gonçalves: Embrapa Uva e Vinho: Associação Brasileira de Enologia, 2015. 1 Pen drive.Tipo: Resumo em Anais de Congresso |
Biblioteca(s): Embrapa Semiárido. |
| ![Visualizar detalhes do registro](/consulta/web/img/visualizar.png) ![Acesso ao objeto digital](/consulta/web/img/pdf.png) ![Imprime registro no formato completo](/consulta/web/img/print.png) |
54. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | BIASOTO, A. C. T.; DUTRA, M. DA C. P.; AMORIM, T. A.; ARAÚJO, A. J. DE B. Impact of grape pomace pressing process on yield, quality, and sensorial acceptability of grape juice. 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 168053; SLACAN. 1 p.Tipo: Resumo em Anais de Congresso |
Biblioteca(s): Embrapa Meio Ambiente. |
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56. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | BIASOTO, A. C. T.; CORREA, L. C.; PEREIRA, G. E.; OLIVEIRA, J. B.; MENEZES, T. R.; RYBKA, A. C. P. Influência do estádio de maturação da uva e tempo de duração da maceração sobre a estabilidade fenólica do vinho tinto tropical elaborado no Vale do São Francisco. In: CONGRESSO LATINO-AMERICANO DE VITICULTURA E ENOLOGIA, 15.; CONGRESSO BRASILEIRO DE VITICULTURA E ENOLOGIA, 13., 2015, Bento Gonçalves. Resumos... Bento Gonçalves: Embrapa Uva e Vinho: Associação Brasileira de Enologia, 2015. 1 Pen drive.Tipo: Resumo em Anais de Congresso |
Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
| ![Visualizar detalhes do registro](/consulta/web/img/visualizar.png) ![Acesso ao objeto digital](/consulta/web/img/pdf.png) ![Imprime registro no formato completo](/consulta/web/img/print.png) |
58. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | LAGO, L. O.; NICOLLI, K. P.; BIASOTO, A. C. T.; CAMARÃO. E. B.; ZINI, C. A.; WELKE, J. E. Influence of stage of ripeness and time of maceration of Syrah grapes on levels of toxic compounds in wines. In: WORLD VINE AND WINE CONGRESS, 39.; GENERAL ASSEMBLY OF THE OIV, 14., 2016, Bento Gonçalves. Vitiviniculture: technological advances to market challenges: abstracts. Bento Gonçalves: International Organisation of Vine and Wine, 2016. 1 Pen drive.Tipo: Resumo em Anais de Congresso |
Biblioteca(s): Embrapa Semiárido. |
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59. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | NICOLLI, K. P.; BIASOTO, A. C. T.; GUERRA, C. C.; SANTOS, H. P. dos; WELKE, J, E.; ZINI, C. A. Influence of vineyard managements on aroma of Merlot wines. In: WORLD VINE AND WINE CONGRESS, 39.; GENERAL ASSEMBLY OF THE OIV, 14., 2016, Bento Gonçalves. Vitiviniculture: technological advances to market challenges: abstracts. Bento Gonçalves: International Organisation of Vine and Wine, 2016. 1 Pen drive.Tipo: Resumo em Anais de Congresso |
Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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Registros recuperados : 257 | |
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Nenhum registro encontrado para a expressão de busca informada. |
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