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Registro Completo |
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Biblioteca(s): |
Embrapa Uva e Vinho. |
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Data corrente: |
22/06/2021 |
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Data da última atualização: |
22/06/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
ROMPKOVKS, C.; AGUSTINI, B. C.; DEFFERT, F.; STADTLOBER, M. G. A.; BRAND, D.; SILVA, G. A. da; BONFIM, T. M. B. |
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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. |
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Título: |
Microbial dynamics in industrial-scale wine fermentation employing Hanseniaspora uvarum b-glucosidase-producer strain. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Journal of Food Science and Technology, n. 13197, June 2021. |
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DOI: |
10.1007/s13197-021-05168-4 |
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Idioma: |
Inglês |
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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. |
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Palavras-Chave: |
Laboratory scale; Non-Saccharomyces yeast; Table wine; Wine yeast. |
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Thesaurus Nal: |
Resveratrol; Winemaking. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/223978/1/Rompkovksi2021-Article-MicrobialDynamicsInIndustrial-.pdf
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Marc: |
LEADER 01942naa a2200277 a 4500
001 2132490
005 2021-06-22
008 2021 bl uuuu u00u1 u #d
024 7 $a10.1007/s13197-021-05168-4$2DOI
100 1 $aROMPKOVKS, C.
245 $aMicrobial dynamics in industrial-scale wine fermentation employing Hanseniaspora uvarum b-glucosidase-producer strain.$h[electronic resource]
260 $c2021
520 $aThe 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.
650 $aResveratrol
650 $aWinemaking
653 $aLaboratory scale
653 $aNon-Saccharomyces yeast
653 $aTable wine
653 $aWine yeast
700 1 $aAGUSTINI, B. C.
700 1 $aDEFFERT, F.
700 1 $aSTADTLOBER, M. G. A.
700 1 $aBRAND, D.
700 1 $aSILVA, G. A. da
700 1 $aBONFIM, T. M. B.
773 $tJournal of Food Science and Technology$gn. 13197, June 2021.
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Registro original: |
Embrapa Uva e Vinho (CNPUV) |
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Registro Completo
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Biblioteca(s): |
Embrapa Amazônia Oriental. |
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Data corrente: |
03/05/2012 |
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Data da última atualização: |
10/11/2022 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
SILVA, G. R.; GARCIA, A. R.; CASTRO, S. R. S. de; NAHUM, B. de S.; SANTOS, A. X.; GONÇALVES, A. A.; BARROS, D. V. |
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Afiliação: |
GEANNE ROCHA SILVA, UFPA; ALEXANDRE ROSSETTO GARCIA, CPPSE; SÂMIA RUBIELLE SILVA DE CASTRO, FACULDADES INTEGRADAS DO TAPAJÓS; BENJAMIM DE SOUZA NAHUM, CPATU; ALESSANDRA XIMENES SANTOS, UFPA; ARNALDO ALGARANHAR GONÇALVES, UFPA; DANIEL VALE BARROS, UFRA. |
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Título: |
Avaliação da integridade da membrana espermática de búfalos (Bubalus bubalis) por diferentes técnicas laboratoriais. |
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Ano de publicação: |
2011 |
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Fonte/Imprenta: |
In: REUNIÃO ANUAL DA SOCIEDADE BRASILEIRA DE TECNOLOGIA DE EMBRIÕES, 25., 2011, Cumbuco. Anais... Cumbuco: SBTE, 2011. |
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Páginas: |
p. 337. |
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Idioma: |
Português |
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Palavras-Chave: |
Bubalino; Eosina-nigrosina. |
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Thesagro: |
Sêmen. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/58675/1/SBTE1.pdf
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Marc: |
LEADER 00745nam a2200217 a 4500
001 1923673
005 2022-11-10
008 2011 bl uuuu u00u1 u #d
100 1 $aSILVA, G. R.
245 $aAvaliação da integridade da membrana espermática de búfalos (Bubalus bubalis) por diferentes técnicas laboratoriais.$h[electronic resource]
260 $aIn: REUNIÃO ANUAL DA SOCIEDADE BRASILEIRA DE TECNOLOGIA DE EMBRIÕES, 25., 2011, Cumbuco. Anais... Cumbuco: SBTE$c2011
300 $ap. 337.
650 $aSêmen
653 $aBubalino
653 $aEosina-nigrosina
700 1 $aGARCIA, A. R.
700 1 $aCASTRO, S. R. S. de
700 1 $aNAHUM, B. de S.
700 1 $aSANTOS, A. X.
700 1 $aGONÇALVES, A. A.
700 1 $aBARROS, D. V.
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Registro original: |
Embrapa Amazônia Oriental (CPATU) |
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