Data/hora: 01/06/2024 23:53:15

Biblioteca(s): 	Embrapa Uva e Vinho.	
Tipo da produção científica: 	Artigo em Periódico Indexado	
Circulação/Nível: 	A - 2	
Data corrente: 	22/06/2021	
Data da última atualização: 	22/06/2021	
Autoria: 	ROMPKOVKS, C.; AGUSTINI, B. C.; DEFFERT, F.; STADTLOBER, M. G. A.; BRAND, D.; SILVA, G. A. da; BONFIM, T. M. B.	
Afiliação: 	CINTIA ROMPKOVKS, cintia.s.rk@gmail.com; BRUNA CARLA AGUSTINI, CNPUV; FLAVIA DEFFERT, Flavia Deffert flaviadeffert@gmail.com; MARIA GORETI AMBONI STADTLOBER, Maria Goreti Amboni Stadtlober goreti08@gmail.com; DEBORA BRAND, Debora Brand dbrandufpr@gmail.com; GILDO ALMEIDA DA SILVA, CNPUV; TANIA MARIA BORDIN BONFIM, Tania Maria Bordin Bonfim tbonfim@gmail.com.	
Título: 	Microbial dynamics in industrial-scale wine fermentation employing Hanseniaspora uvarum b-glucosidase-producer strain.	
Ano de publicação: 	2021	
Fonte/Imprenta: 	Journal of Food Science and Technology, n. 13197, June 2021.	
DOI: 	10.1007/s13197-021-05168-4	
Idioma: 	Inglês	
Conteúdo: 	The use of non-Saccharomyces yeast strains in winemaking is becoming a common trend. In fact, consumers are demanding new and healthier styles of wine. On the other hand, these strains are a challenge for the starting process due to winery-resident strains, especially with regard to industrial-scale fermentations. Current assay focuses on the scale-up of the laboratorial inoculum inside the winery environment to ferment 15,000 and 25,000 L of Vitis labrusca Bordo? must, using a Hanseniaspora uvarum b-glucosidase-producer strain as starter culture. This scaleup could confirm the viability of using non-Saccharomyces yeast, as it presented promising results on a laboratory scale. The non-Saccharomyces strain was selected in a previous study since it proved to increase resveratrol concentration in lab scale winemaking. The yeast diversity was followed by the plate culturing method. Species identification and strain typing were determined by ITS-RFLP and PCR-fingerprinting, respectively. Physical and chemical analyses and resveratrol quantification were performed in the elaborated wines.	
Palavras-Chave: 	Laboratory scale; Non-Saccharomyces yeast; Table wine; Wine yeast.	
Thesaurus Nal: 	Resveratrol; Winemaking.	
Categoria do assunto: 	--	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/223978/1/Rompkovksi2021-Article-MicrobialDynamicsInIndustrial-.pdf	
Registro original: 	Embrapa Uva e Vinho (CNPUV)	
Exemplares: 	CNPUV - (18681-1) - UPC - AP - DD -  -  -  - DIS