01862naa a2200313 a 450000100080000000500110000800800410001902400410006010000200010124501660012126000090028752008860029665000120118265000130119465000180120765000180122565000290124365000100127265300180128265300310130065300180133165300160134965300130136565300180137870000190139670000160141570000160143177301010144718822972019-04-12       2011    bl uuuu     u00u1 u    #d7 a10.1590/S1516-891320110002000172DOI1 aSILVA, G. A. da  aInfluence of Brettanomyces custersianus upon the activity of Saccharomyces cerevisiae strains during the tumultuous phase of vinification.h[electronic resource]  c2011  aThe aim of this work was to evaluate the influence of Brettanomyces custersianus on the metabolic activity of Saccharomyces cerevisiae during the tumultuous stage of wine production. The Cabernet Sauvignon grape must with the skin was inoculated with individual cultures of Sacch. cerevisiae and with mixed cultures of Sacch. cerevisiae and Br. custersianus. During the 6-day tumultuous phase of fermentation, the highest ethanol production and the highest sugar consumption were obtained with the strains without B. custersianus. Fermentations carried out with the addition of Brettanomyces metabolites, acetic acid and 4-ethylphenol, showed that only the former inhibited the growth of both Sacch. cerevisiae strains used. In some cases, Br. custersianus could affect the rate higher alcohols production and their final concentrations during the tumultuous phase of vinification.  aDekkera  aEnologia  aFermentação  aMicrobiologia  aSaccharomyces Cerevisiae  aVinho  aBrettanomyces  aBrettanomyces custersianus  aEfeito custer  aInfluência  aLevedura  aVinificação1 aPOLETTO, C. M.1 aPOLI, J. S.1 aVALENTE, P.  tBrazilian Archives of Biology and Technology, Curitibagv. 54, n. 2, p. 347-356, mar./abr. 2011.