Search results for "Vinicultura"
showing 10 items of 15 documents
Non-canonical regulation of glutathione and trehalose biosynthesis characterizes non-Saccharomyces wine yeasts with poor performance in active dry ye…
2018
Several yeast species, belonging to Saccharomyces and non-Saccharomyces genera, play fundamental roles during spontaneous must grape fermentation, and recent studies have shown that mixed fermentations, co-inoculated with S. cerevisiae and non-Saccharomyces strains, can improve wine organoleptic properties. During active dry yeast (ADY) production, antioxidant systems play an essential role in yeast survival and vitality as both biomass propagation and dehydration cause cellular oxidative stress and negatively affect technological performance. Mechanisms for adaptation and resistance to desiccation have been described for S. cerevisiae, but no data are available on the physiology and oxidat…
Effect of temperature on the prevalence of Saccharomyces non-cerevisiae species against a S. cerevisiae wine strain in wine fermentation: competition…
2017
Saccharomyces cerevisiae is the main microorganism responsible for the fermentation of wine. Nevertheless, in the last years wineries are facing new challenges due to current market demands and climate change effects on the wine quality. New yeast starters formed by non-conventional Saccharomyces species (such as S. uvarum or S. kudriavzevii) or their hybrids (S. cerevisiae x S. uvarum and S. cerevisiae x S. kudriavzevii) can contribute to solve some of these challenges. They exhibit good fermentative capabilities at low temperatures, producing wines with lower alcohol and higher glycerol amounts. However, S. cerevisiae can competitively displace other yeast species from wine fermentations,…
The Use of Mixed Populations of Saccharomyces cerevisiae and S. kudriavzevii to Reduce Ethanol Content in Wine: Limited Aeration, Inoculum Proportion…
2017
Saccharomyces cerevisiae is the most widespread microorganism responsible for wine alcoholic fermentation. Nevertheless, the wine industry is currently facing new challenges, some of them associate with climate change, which have a negative effect on ethanol content and wine quality. Numerous and varied strategies have been carried out to overcome these concerns. From a biotechnological point of view, the use of alternative non-Saccharomyces yeasts, yielding lower ethanol concentrations and sometimes giving rise to new and interesting aroma, is one of the trendiest approaches. However, S. cerevisiae usually outcompetes other Saccharomyces species due to its better adaptation to the fermenta…
Genetic Polymorphism in Wine Yeasts: Mechanisms and Methods for Its Detection
2017
The processes of yeast selection for using as wine fermentation starters have revealed a great phenotypic diversity both at interspecific and intraspecific level, which is explained by a corresponding genetic variation among different yeast isolates. Thus, the mechanisms involved in promoting these genetic changes are the main engine generating yeast biodiversity. Currently, an important task to understand biodiversity, population structure and evolutionary history of wine yeasts is the study of the molecular mechanisms involved in yeast adaptation to wine fermentation, and on remodeling the genomic features of wine yeast, unconsciously selected since the advent of winemaking. Moreover, the…
Use of autochthonous yeasts and bacteria in order to control Brettanomyces bruxellensis in wine
2017
Biocontrol strategies for the limitation of undesired microbial developments in foods and beverages represent a keystone toward the goal of more sustainable food systems. Brettanomyces bruxellensis is a wine spoilage microorganism that produces several compounds that are detrimental for the organoleptic quality of the wine, including some classes of volatile phenols. To control the proliferation of this yeast, sulfur dioxide is commonly employed, but the efficiency of this compound depends on the B. bruxellensis strain; and it is subject to wine composition and may induce the entrance in a viable, but nonculturable state of yeasts. Moreover, it can also elicit allergic reactions in humans. …
El arquitecto Rafael Guastavino (1842-1908): obra en cuatro actos
2018
[EN] This text presents extensive new information on the figure of architect Rafael Guastavino Moreno (1842-1908), those around him, and his personal and family relationships with architecture. It also examines other artistic fields and trades such as music, carpentry and winemaking, all of which influenced and obtained feedback for Guastavino¿s architecture within the historical, political and economic situation of the three places where he lived in Spain: Valencia, Barcelona and Almudévar (Huesca), before emigrating to the United States of America, where his successful professional career as an architect is widely recognized in the literature
Isolation and characterisation of autochthonous Saccharomyces cerevisiae from 'Pago' Merlot wines of Utiel-Requena (Spain) origin
2022
[EN] Background and Aims To achieve both the control of the undesirable yeasts and the improvement of the characteristics of Merlot 'Pago' wines, Saccharomyces cerevisiae yeast diversity was investigated in a spontaneous 'Pago' Merlot fermentation from the Utiel-Requena region (Spain). Isolates of S. cerevisiae were characterised by a holistic procedure using the same Merlot grape must from which they were isolated. Methods and Results Yeasts were identified by internal transcribed spacer analysis and typed by HinfI mDNA restriction analysis. Growth and metabolic characteristics of the isolates were determined by laboratory-scale (50 L) fermentations of Merlot must and the composition of th…
Estudios sobre el vinagre, su fabricación, sus enfermedades, medios de prevenirlas : nuevas observaciones sobre la conservación de los vinos por el c…
Inclou Memoria sobre la fermentación acética