Vinification
Mostrando 1-12 de 14 artigos, teses e dissertações.
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1. Effects of orange winemaking variables on antioxidant activity and bioactive compounds
AbstractAscorbic acid, carotenoids and polyphenols stand out among the orange juice natural antioxidants. The winemaking process affects their bioavailability and bioactivity. Antioxidant activities (AA) were estimated in different process conditions to asses those properties. The AA and their correlation with ascorbic acid, total phenolics and carotenoids c
Food Sci. Technol. Publicado em: 25/08/2015
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2. Influence of Brettanomyces custersianus upon the activity of Saccharomyces cerevisiae strains during the tumultuous phase of vinification
The 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. D
Brazilian Archives of Biology and Technology. Publicado em: 2011-04
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3. Influence of Brettanomyces custersianus Upon the Activity of Saccharomyces cerevisiae Strains During the Tumultuous Phase of Vinification.
The 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. D
Brazilian Archives of Biology and Technology. Publicado em: 2011
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4. Efeito de diferentes épocas de desfolha e de colheita na composição do vinho cabernet sawvignon / Effect of different defoliation and harvesting times in the composition of cabernet sauvignon wine
O trabalho foi realizado em Santana do Livramento. Rio Grande do Sul, com o objetivo de avaliar o efeito de épocas de desfolha e de colheita sobre a composição físico-química do vinho Cabernet Sauvignon. O experimento foi conduzido num fatoriat incompleto, com quatro épocas de desfolha e três épocas de colheita, realizadas em função de uma data ide
Publicado em: 2010
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5. 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.
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 Sacchar
Publicado em: 2006
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6. Lactic Acid Bacteria as a Potential Source of Enzymes for Use in Vinification
American Society for Microbiology.
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7. Dynamics of Microbial Populations during Fermentation of Wines from the Utiel-Requena Region of Spain
The dynamics of fungi, yeasts, and lactic acid bacteria during fermentation of four musts were studied. Fungi disappeared quickly in the fermenting must. The lactic acid bacteria population diminished during alcoholic fermentation, then they increased and performed malolactic fermentation. Yeasts grew quickly, reaching maximum populations at different times
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8. Evolution of Acetic Acid Bacteria During Fermentation and Storage of Wine
Acetic acid bacteria were present at all stages of wine making, from the mature grape through vinification to conservation. A succession of Gluconobacter oxydans, Acetobacter pasteurianus, and Acetobacter aceti during the course of these stages was noted. Low levels of A. aceti remained in the wine; they exhibited rapid proliferation on short exposure of the
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9. Molecular Monitoring of Wine Fermentations Conducted by Active Dry Yeast Strains
A simple and rapid method of yeast strain characterization based on mitochondrial DNA restriction analysis was applied to the control of wine fermentations conducted by active dry yeast strains. This molecular approach allows us to understand several important aspects of this process, such as the role of the active dry yeast strain and that of the natural Sa
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10. Alcohol Dehydrogenase Activities of Wine Yeasts in Relation to Higher Alcohol Formation
Alcohol dehydrogenase activities were examined in cell-free extracts of 10 representative wine yeast strains having various productivities of higher alcohols (fusel oil). The amount of fusel alcohols (n-propanol, isobutanol, active pentanol, and isopentanol) produced by the different yeasts and the specific alcohol dehydrogenase activities with the correspon
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11. Occurrence of Lactic Acid Bacteria During the Different Stages of Vinification and Conservation of Wines
We showed that the growth of lactic acid bacteria during alcoholic fermentation depends on the composition of the must. We illustrated how the addition of sulfur dioxide to the must before fermentation and the temperature of storage both affect the growth of these bacteria in the wine. Whereas species of Lactobacillus and Leuconostoc mesenteroides were isola
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12. Mitotic Recombination and Genetic Changes in Saccharomyces cerevisiae during Wine Fermentation
Natural strains of Saccharomyces cerevisiae are prototrophic homothallic yeasts that sporulate poorly, are often heterozygous, and may be aneuploid. This genomic constitution may confer selective advantages in some environments. Different mechanisms of recombination, such as meiosis or mitotic rearrangement of chromosomes, have been proposed for wine strains
American Society for Microbiology.