Evaluation of stress and of the fermentative potential of Saccharomyces isolates in the jaboticaba microvinification / AvaliaÃÃo de estresse e do potencial fermentativo de isolados de Saccharomyces na microvinificaÃÃo da jabuticaba.

AUTOR(ES)
DATA DE PUBLICAÇÃO

2006

RESUMO

Strains of Saccharomyces yeast are the main agents responsible for alcoholic fermentation. Those yeasts adapted to the conditions of the must (fermentative) or to be about to adapting (laboratory ones) can develop under a number of stressing challenges during vinification. The objectives of this work were to evaluate the behavior of thirteen isolates Saccharomyces submitted to the osmotic, oxidative and ethanol stresses and also to evaluate the performance of those isolates during jaboticaba microvinification. The yeasts CA 1162, CA 1186, VR-1, PE-2, SA-1 and BG were less resistant to oxidative stress in the exponential, but in the stationary phase all showed a marked resistance to H2O2. After they had reached the stationary phase, the yeasts were more resistant to the activity of H2O2. The isolates CA 116, CA 1186 and SA-1 were able to grow and tolerate concentrations of 10% and 12% of ethanol added to the culture medium. The stresses osmotic were performed with addition of KCl 0.7 M and KCl 1.0 M and the strains CA 1187, CA 1183, CAT-1, VR-1, SA-1 and BG showed resistance to both concentrations of KCl. The thirteen isolates were capable of fermenting the must. The fastest fermentations occurred with CA 1186 and CA 1187 strains, which managed to ended the fermentation in 72 hours. The highest concentration of organic acid found was that of citric acid with 1.39g.100mL-1; and the major volatile compound was ethanol at the concentration of 10.07% (v/v) produced by strain CA 1162.

ASSUNTO(S)

fermentado jabuticaba jaboticaba fermentation fermented saccharomyces saccharomyces fermentaÃÃo estresse microbiologia stress

ACESSO AO ARTIGO

Documentos Relacionados