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| Registros recuperados : 4 | |
| 2. |  | ZUFFELLATO-RIBAS, K. C.; PAES, E. G. B.; CARPANEZZI, A. A.; TAVARES, F. R.; MACANHÃO, P. Enraizamento de Buxus sempervirens (buxinho) em vermiculita e em espuma de resina fenólica. Brazilian Journal of Plant Physiology, Campinas, v. 15, supl., p. 133, 2003. Edição de Resumos do Congresso Brasileiro de Fisiologia Vegetal, 9, 2003. Atibaia, SP.| Biblioteca(s): Embrapa Florestas. |
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| 3. | | MACANHÃO, P.; ZUFFELLATO-RIBAS, K. C.; CARPANEZZI, A. A.; TAVARES, F. R. Enraizamento de cipó-de-são-joão (Pyrostegia venusta Miers.) pela aplicação de IBA e NAA. In: EVENTO DE INICIAÇÃO CIENTÍFICA DA EMBRAPA FLORESTAS, 2., 2003, Colombo. Anais. Colombo: Embrapa Florestas, 2003. 064R. 1 CD-ROM. (Embrapa Florestas. Documentos, 86). Organizado por Patricia Póvoa de Mattos, Celso Garcia Auer, Rejane Stumpf Sberze, Katia Regina Pichelli e Paulo César Botosso.| Biblioteca(s): Embrapa Florestas. |
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| 4. | | MACANHÃO, P.; ZUFFELLATO-RIBAS, K. C.; CARPANEZZI, A. A.; TAVARES, F. R. Enraizamento do cipó-de-são-joão (Pyrostegia venusta) pela aplicação de IBA e NAA. Brazilian Journal of Plant Physiology, Campinas, v. 15, supl., p. 132, 2003. Edição de Resumos do Congresso Brasileiro de Fisiologia Vegetal, 9, 2003. Atibaia, SP.| Biblioteca(s): Embrapa Florestas. |
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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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Embrapa Uva e Vinho (CNPUV) |
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